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The relation of blood glucose level to muscle fiber characteristics and pork quality traits
- Authors
- Choe, J. H.; Choi, Y. M.; Lee, S. H.; Nam, Y. J.; Jung, Y. C.; Park, H. C.; Kim, Y. Y.; Kim, B. C.
- Issue Date
- Sep-2009
- Publisher
- ELSEVIER SCI LTD
- Keywords
- Blood glucose; Muscle fiber characteristics; Glycolytic rate; Protein solubility; Pork quality
- Citation
- MEAT SCIENCE, v.83, no.1, pp.62 - 67
- Indexed
- SCIE
SCOPUS
- Journal Title
- MEAT SCIENCE
- Volume
- 83
- Number
- 1
- Start Page
- 62
- End Page
- 67
- ISSN
- 0309-1740
- Abstract
- The purpose of this study was to examine the relationships between blood glucose level, muscle fiber characteristics, and pork quality. Muscle samples were classified into three groups based on blood glucose level measured at slaughter. Pigs with higher area percentages of fiber type IIB showed higher blood glucose levels compared to pigs with lower area percentages of fiber type IIB. The high blood glucose level group presented lower pH values at 45 min and 24 h postmortem, and also had higher L* values and reduced water holding capacity. In addition, blood glucose level had a negative relationship with pH(45) in and the solubility of sarcoplasmic and myofibrillar proteins, whereas it had a positive relationship with drip loss and filter-paper fluid uptake. In conclusion, blood glucose level was related to muscle fiber area composition and could partially indicate ultimate pork quality. (C) 2009 Elsevier Ltd. All rights reserved.
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