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Relationships among Instrumental Tenderness Parameters, Meat Quality Traits, and Histochemical Characteristics in Porcine Longissimus dorsi Muscle
- Authors
- Shin, Han-Gyol; Choi, Young-Min; Nam, Yun-Ju; Lee, Sang-Hoon; Choe, Jee-Hwan; Jeong, Da-Woon; Kim, Byoung-Chul
- Issue Date
- 10월-2008
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- tenderness; Warner-Bratzler shear-force; texture profile analysis; muscle fiber; pork quality
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.17, no.5, pp.965 - 970
- Indexed
- SCIE
SCOPUS
KCI
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 17
- Number
- 5
- Start Page
- 965
- End Page
- 970
- ISSN
- 1226-7708
- Abstract
- The objective of this study was to examine the relationship between instrumental tenderness parameters and histochemical characteristics in the porcine longissimus dorsi muscle, and to investigate a comparison between tenderness parameters such as the Warner-Bratzler shear-force (WBS) and texture profile analysis (TPA). A negative relationship between WBS and fiber area was observed. However, there was no significant relationship between hardness and muscle fiber area. The percentage of fiber type IIb exhibited a positive correlation with hardness. There was a negative relationship between the type IIa composition percentage and hardness. This study showed that some muscle fiber characteristics were related to WBS and TPA parameters, especially hardness.
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