کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8983619 1109715 2005 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
The relationship between muscle fiber characteristics, postmortem metabolic rate, and meat quality of pig longissimus dorsi muscle
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
The relationship between muscle fiber characteristics, postmortem metabolic rate, and meat quality of pig longissimus dorsi muscle
چکیده انگلیسی
The aim of this study was to investigate the histochemical parameters of muscle fibers, and to estimate the correlation of muscle fiber characteristic to postmortem metabolic rate and meat quality traits in pigs. A total of 231 crossbred pigs were evaluated. Samples of the longissimus dorsi muscle were taken to evaluate the histochemical characteristics, postmortem metabolic rate and meat quality. Fiber type composition was mainly related to postmortem metabolic rate and meat quality traits among various muscle fiber characteristics. The percentage of type IIb fiber was negatively related to pH45 min (r = −0.33) and positively to R-value (r = 0.32). Drip loss was negatively related to fiber area percentages of type I and IIa (r = −0.25 and −0.26, respectively) and positively related to type IIb percentage (r = 0.39). A similar tendency was found between lightness and fiber area percentage. In conclusion, increasing the percentage of type IIb fiber is related to increasing the postmortem metabolic rate, and is related to the deterioration of meat quality.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 71, Issue 2, October 2005, Pages 351-357
نویسندگان
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