Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Prediction for Quality Traits of Porcine Longissimus Dorsi Muscle Using Histochemical Parameters

  • Ryu, Youn-Chul (Division of Food Science, College of Life and Environmental Sciences, Korea University) ;
  • Choi, Young-Min (Division of Food Science, College of Life and Environmental Sciences, Korea University) ;
  • Kim, Byoung-Chul (Division of Food Science, College of Life and Environmental Sciences, Korea University)
  • Published : 2005.10.31
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Abstract

Muscle fiber characteristics were evaluated for predictability of meat quality traits using 231 crossbred pigs. Muscle $pH_{45min}$, R-value, and $pH_{24hr}$ were selected to estimate regression equation model of drip loss and lightness, although variances of coefficient estimates could only account for small part of drip loss (about 16.3 to 25.3%) and lightness (about 16.9 to 31.7%). Muscle $pH_{24hr}$ was represented to drip loss and lightness, which explained corresponding 25.3 and 31.7% of estimation in drip loss and lightness, respectively. Area percentage of type IIb fiber significantly contributed to prediction of metabolic rate and meat quality. However, equations predicting meat quality traits based on area percentage of type IIb fiber alone are less useful than ones based on early postmortem parameters. These results suggest estimated model using both metabolic properties of muscle and postmortem metabolic rate could be used for prediction of pork quality traits.

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References

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