Effects of muscle cortisol concentration on muscle fiber characteristics, pork quality, and sensory quality of cooked pork
- Authors
- Choi, Y. M.; Jung, K. C.; Choe, J. H.; Kim, B. C.
- Issue Date
- 8월-2012
- Publisher
- ELSEVIER SCI LTD
- Keywords
- Cortisol; Muscle fiber; Pork quality; Sensory quality
- Citation
- MEAT SCIENCE, v.91, no.4, pp.490 - 498
- Indexed
- SCIE
SCOPUS
- Journal Title
- MEAT SCIENCE
- Volume
- 91
- Number
- 4
- Start Page
- 490
- End Page
- 498
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/107800
- DOI
- 10.1016/j.meatsci.2012.03.003
- ISSN
- 0309-1740
- Abstract
- The effect of muscle cortisol concentration on muscle fiber characteristics and technological and sensory quality of pork was investigated. With the exception of the percentage of type IIA fibers, muscle fiber characteristics were not associated to cortisol levels. However, muscle cortisol concentration was positively associated with muscle pH(24) h (r = 023, P < 0.05) and negatively associated with drip loss (r = -0.49, P < 0.001), lightness (r = -024, P < 0.05), shear force (r = -0.25, P < 0.05), and texture profile analysis-hardness (r = -035. P < 0.01). Additionally, the water-holding capacity of meat samples was affected by cortisol levels, with lower cortisol concentrations associated with less tender samples. These results indicate that the concentration of cortisol in the muscle is related with meat quality as well as the sensory quality of cooked pork. (C) 2012 Elsevier Ltd. All rights reserved.
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- Appears in
Collections - College of Life Sciences and Biotechnology > Division of Food Bioscience and Technology > 1. Journal Articles
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