Inherent factors influence color variations in semimembranosus muscle of pigs

Kirkpatrick, Laila T.; Elgin, Jennifer; Matarneh, Sulaiman K.; Wicks, J.C.; Daniels, Ron; Yen, Con‐Ning; Bodmer, Jocelyn; Zumbaugh, Morgan; El‐Kadi, Samer W.; Silva, S.L.; Shi, T.H.; Gerrard, David E.

doi:10.1016/j.meatsci.2021.108721

Cited by 8 publications

(2 citation statements)

References 58 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Higher pH can lead to darker muscle color, firmer and drier meat, shorter shelf life, as well as poorer appearance of meat. Altogether, these features affect the quality and safety of meat (Kirkpatrick et al, 2022 ; Newton & Gill, 1981 ). The hypoxic state of muscle cells in postmortem muscles prevented the production of large amounts of ATP through the citric acid cycle and oxidative phosphorylation, thus allowing glycolysis to gradually dominate the ATP production process, and leading to lactate accumulation and pH decrease (Warner et al, 2021 ).…”

Section: Discussionmentioning

confidence: 99%

Exploring the effects of palm kernel meal feeding on the meat quality and rumen microorganisms of Qinghai Tibetan sheep

Raza

Gui

et al. 2023

Food Science & Nutrition

View full text Add to dashboard Cite

Palm kernel meal (PKM) has been shown to be a high‐quality protein source in ruminant feeds. This study focused on the effects of feed, supplemented with different amounts of PKM (ZL‐0 as blank group, and ZL‐15, ZL‐18, and ZL‐21 as treatment group), on the quality and flavor profile of Tibetan sheep meat. Furthermore, the deposition of beneficial metabolites in Tibetan sheep and the composition of rumen microorganisms on underlying regulatory mechanisms of meat quality were studied based on ultra‐performance liquid chromatography coupled with quadrupole time‐of‐flight mass spectrometry as well as 16S rDNA sequencing. The results of the study showed that Tibetan sheep in the ZL‐18 group exhibited superior eating quality and flavor profile while depositing more protein and fat relative to the other groups. The ZL‐18 group also changed significantly in terms of the concentration and metabolic pathways of meat metabolites, as revealed by metabolomics. Metabolomics and correlation analyses finally showed that PKM feed mainly affected carbohydrate metabolism in muscle, which in turn affects meat pH, tenderness, and flavor. In addition, 18% of PKM increased the abundance of Christensenellaceae R‐7 group, Ruminococcaceae UCG‐013, Lachnospiraceae UCG‐002, and Family XIII AD3011 group in the rumen but decreased the abundance of Prevotella 1; the above bacteria groups regulate meat quality by regulating rumen metabolites (succinic acid, DL‐glutamic acid, etc.). Overall, the addition of PKM may improve the quality and flavor of the meat by affecting muscle metabolism and microorganisms in the rumen.

show abstract

Section: Discussionmentioning

confidence: 99%

Exploring the effects of palm kernel meal feeding on the meat quality and rumen microorganisms of Qinghai Tibetan sheep

Raza

Gui

et al. 2023

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…Pork has the lowest concentration of myoglobin, and is thus the lightest in color (Purslow et al 2020). Meat color is determined by several factors, including species, genetics, age, feeding system, and animal husbandry (Kirkpatrick et al 2022). Some researchers have reported that breed has little effect on the color of meat.…”

Section: Discussionmentioning

confidence: 99%

Comparison of carcass and meat sensory quality of Bandjock local and Crossbred Pigs.

GHOMSI,

Maafo,

Pechangou

et al. 2023

Preprint

View full text Add to dashboard Cite

The study aimed to investigate the impact of breed on the carcass, meat quality, and sensory properties of two pig breeds, the Bandjock Local Pig (BLP) and crossbred Duroc X Large White (DLW) pigs. The experiments involved dividing 24 eight-week-old weaners into two groups, each randomly assigned to six two-pig units. The animals received similar feeding and management, while the study lasted for 120 days. The study found that carcass weight and backfat thickness were greater in DLW in comparison to BLP (p<0.05). DLW demonstrated significantly higher values in fat content and cooking loss than BLP (p<0.05). Both BLP and DLW displayed similar levels of lightness, redness, and yellowness in the meat (p>0.05). Furthermore, BLP exhibited decreased pH levels at 45 minutes and 24 hours compared to DLW (p<0.05). Significant high scores in meat quality (loin, ham, and shoulder) were achieved by sensory panelists for BLP compared to DLW, respectively (p<0.05). However, other sensory traits did not differ between breeds. These results imply that carcass characteristics improved in DLW than BLP, but BLP had better sensory properties. This study provides fundamental data on the meat quality of BLP and DLW.

show abstract

Pig carcass composition and meat quality as delineated by breeding and genetics

Sosnicki

Knap²

2024

Encyclopedia of Meat Sciences

View full text Add to dashboard Cite

Inherent factors influence color variations in semimembranosus muscle of pigs

Cited by 8 publications

References 58 publications

Exploring the effects of palm kernel meal feeding on the meat quality and rumen microorganisms of Qinghai Tibetan sheep

Exploring the effects of palm kernel meal feeding on the meat quality and rumen microorganisms of Qinghai Tibetan sheep

Comparison of carcass and meat sensory quality of Bandjock local and Crossbred Pigs.

Pig carcass composition and meat quality as delineated by breeding and genetics

Contact Info

Product

Resources

About