Detailed Information

Cited 0 time in webofscience Cited 0 time in scopus
Metadata Downloads

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
9월-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
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/119391
DOI
10.1016/j.meatsci.2009.03.011
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.
Files in This Item
There are no files associated with this item.
Appears in
Collections
College of Life Sciences and Biotechnology > Division of Food Bioscience and Technology > 1. Journal Articles

qrcode

Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.

Altmetrics

Total Views & Downloads

BROWSE