The relation between glycogen, lactate content and muscle fiber type composition, and their influence on postmortem glycolytic rate and pork quality

Choe, Jae Gol; Choi, Young Min; Lee, S.H.; Shin, H.G.; Ryu, Youn-Chul; Hong, Kyung Pyo; Kim, B.C.

doi:10.1016/j.meatsci.2007.12.019

Cited by 172 publications

(122 citation statements)

References 47 publications

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“…The higher reflectance in the low pH group could be related to the higher myofibrillar refraction owing to the pronounced shrinkage of the myosin and actin and to the precipitation of sarcoplasmic proteins (Swatland, 2003;Choe et al, 2008).…”

Section: Resultsmentioning

confidence: 99%

The relationship of pork longissimus muscle pH to mitochondrial respiratory activities, meat quality and muscle structure

Popp

Wicke

Klein

et al. 2015

Animal

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The way the pH falls post-slaughter has an impact on meat quality. Pork longissimus muscles (n = 48) were sorted in fast-(FG) (n = 15) and normal glycolysing (NG) (n = 33) muscles according to the post-slaughter pH 45 min values (FG < 6.0; NG > 6.0). FG muscles (5.84 ± 0.04) compared with NG muscles (6.27 ± 0.04) were accompanied with higher temperature, electrical conductivity, lightness and yellowness, and reduced grill loss and shear force values ( P < 0.05), but there were no pH-dependent changes of the drip loss and redness results. FG muscles had higher ( P < 0.05) percentages of fast-twitch glycolytic and lower proportions of fast-twitch oxidative and slow-twitch oxidative ( P < 0.05) muscle fibres. The study confirms the relationship of pH value to meat quality and muscle fibre characteristics also showing that pH values have no impact on intrinsic mitochondrial respiratory function.

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Section: Resultsmentioning

confidence: 99%

The relationship of pork longissimus muscle pH to mitochondrial respiratory activities, meat quality and muscle structure

Popp

Wicke

Klein

et al. 2015

Animal

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“…Similar ultimate pH, glycogen level, and drip loss results were obtained by Josell et al [19] in pigs carrying the RN -gene and pigs lacking the RN -gene. Similarly, Choe et al [17] reported that the drip loss results in pigs at high and low GP with low lactic acid and varying ultimate pH levels are not significantly different. However, Van Oeckel et al [44] reported a significant difference (approximately 20 %) in drip loss between normal and PSE meat.…”

Section: Meat Qualitymentioning

confidence: 90%

“…Despite that the pigs originated from herds belonging to the program of elimination of disadvantageous genes' influence on meat quality (RYR1 T and RN -), approximately 10 % of the 75 meat samples were classified as PSE and a similar percentage was found for acid meat. However, PSE meat and meat with low pH levels have been observed in races lacking these two genes [17,19,34,35], which may have been due to stress conditions of preslaughter trade, slaughter, and feeding [19,36]. The electrical low voltage stunning may contribute to the occurrence of PSE meat [37,38].…”

Section: Meat Qualitymentioning

confidence: 99%

“…Differences in water-holding capacity may also be related to differences in myosin HC isoforms [6,11,15,16]. Muscles with the lowest percentage of myosin HC IIb and greatest percentage of myosin HC I have less drip loss [6,17] and better tenderness, and these myosin isoform percentages in muscles are positively related to color characteristics [11]. Lactate dehydrogenase (LDH) also affects the color stability of muscles.…”

Section: Introductionmentioning

confidence: 99%

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Technological and sensory pork quality in relation to muscle and drip loss protein profiles

Żelechowska

Przybylski

Jaworska

et al. 2012

Eur Food Res Technol

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“…However, this apparently glycolytic nature appears to contradict the relatively high iron levels and low L* values previously reported for springbok meat, as these are most commonly associated with high proportions of type I and IIA fibers (Choe et al, 2008;Dingboom and Weijs, 2004;Henckel et al, 1997;Hoffman et al, 2007aHoffman et al, , 2007b.…”

Section: Fiber-type Compositionmentioning

confidence: 58%

Effect of Sex and Muscle on the Fiber-Type Composition and Cross-Sectional Area of Springbok (Antidorcas marsupialis) Muscle

North

Hoffman

2017

Meat and Muscle Biology

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This study aimed to compare the fiber-type composition and fiber cross-sectional area (CSA) of male and female springbok (Antidorcas marsupialis) Longissimus thoracis et lumborum (LTL) and Biceps femoris (BF) muscles. Frozen samples from 4 male and 3 female springbok were fiber-typed immunohistochemically using the primary antibodies A4.74, BA-D5 and BF-35. The CSA of the fibers was determined using the software Image J. Type IIX fibers accounted for 64 to 77% of the fibers in all samples, with type IIA (12.7 to 19.1%), type IIAX (6.4 to 9.3%) and type I (2.4 to 8.5%) making smaller (P < 0.001) contributions. Female springboks’ muscles contained more type IIX fibers than males’ (P = 0.004) and the BF contained more type I fibers and fewer type IIA and IIAX fibers than the LTL (P < 0.001). CSA values did not differ between sexes or muscles; however, they increased with apparent fiber glycolytic capacity (I < IIA < IIAX < IIX; P < 0.001). The glycolytic nature suggested by the fiber-type composition of springbok muscle found in this study is in contrast with previous reports on the physicochemical nature of springbok meat. This casts doubt on the application of standard associations between fiber-type and meat quality to this species. However, it may provide some explanation for the low shear force values found for springbok meat in previous studies.

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The relation between glycogen, lactate content and muscle fiber type composition, and their influence on postmortem glycolytic rate and pork quality

Cited by 172 publications

References 47 publications

The relationship of pork longissimus muscle pH to mitochondrial respiratory activities, meat quality and muscle structure

The relationship of pork longissimus muscle pH to mitochondrial respiratory activities, meat quality and muscle structure

Technological and sensory pork quality in relation to muscle and drip loss protein profiles

Effect of Sex and Muscle on the Fiber-Type Composition and Cross-Sectional Area of Springbok (Antidorcas marsupialis) Muscle

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