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Estimation of Pork Quality Traits Using Exsanguination Blood and Postmortem Muscle Metabolites

Authors
Choe, J. H.Choi, M. H.Ryu, Y. C.Go, G. W.Choi, Y. M.Lee, S. H.Lim, K. S.Lee, E. A.Kang, J. H.Hong, K. C.Kim, B. C.
Issue Date
6월-2015
Publisher
ASIAN-AUSTRALASIAN ASSOC ANIMAL PRODUCTION SOC
Keywords
Exsanguination; Glucose; Glycogen; Lactate; Postmortem Glycolysis; Pork Quality
Citation
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, v.28, no.6, pp.862 - 869
Indexed
SCIE
SCOPUS
KCI
Journal Title
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES
Volume
28
Number
6
Start Page
862
End Page
869
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/93467
DOI
10.5713/ajas.14.0768
ISSN
1011-2367
Abstract
The current study was designed to estimate the pork quality traits using metabolites from exsanguination blood and postmortem muscle simultaneously under the Korean standard pre- and post-slaughter conditions. A total of 111 Yorkshire (pure breed and castrated male) pigs were evaluated under the Korean standard conditions. Measurements were taken of the levels of blood glucose and lactate at exsanguination, and muscle glycogen and lactate content at 45 min and 24 h postmortem. Certain pork quality traits were also evaluated. Correlation analysis and multiple regression analysis including stepwise regression were performed. Exsanguination blood glucose and lactate levels were positively correlated with each other, negatively related to postmortem muscle glycogen content and positively associated with postmortem muscle lactate content. A rapid and extended postmortem glycolysis was associated with high levels of blood glucose and lactate, with high muscle lactate content, and with low muscle glycogen content during postmortem. In addition, these were also correlated with paler meat color and reduced water holding capacity. The results of multiple regression analyses also showed that metabolites in exsanguination blood and postmortem muscle explained variations in pork quality traits. Especially, levels of blood glucose and lactate and content of muscle glycogen at early postmortem were significantly associated with an elevated early glycolytic rate. Furthermore, muscle lactate content at 24 h postmortem alone accounted for a considerable portion of the variation in pork quality traits. Based on these results, the current study confirmed that the main factor influencing pork quality traits is the ultimate lactate content in muscle via postmortem glycolysis, and that levels of blood glucose and lactate at exsanguination and contents of muscle glycogen and lactate at postmortem can explain a large portion of the variation in pork quality even under the standard slaughter conditions.
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College of Life Sciences and Biotechnology > Division of Biotechnology > 1. Journal Articles
College of Life Sciences and Biotechnology > Division of Food Bioscience and Technology > 1. Journal Articles

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