Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
권호 표지
DOI QR코드

DOI QR Code

Characterization of Nutritional Value for Twenty-one Pork Muscles

  • Kim, J.H. (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science, RDA) ;
  • Seong, P.N. (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science, RDA) ;
  • Cho, S.H. (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science, RDA) ;
  • Park, B.Y. (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science, RDA) ;
  • Hah, K.H. (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science, RDA) ;
  • Yu, L. H. (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science, RDA) ;
  • Lim, D.G. (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science, RDA) ;
  • Hwang, I.H. (Department of Animal Resources and Biotechnology, Chonbuk National University) ;
  • Kim, D.H. (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science, RDA) ;
  • Lee, J.M. (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science, RDA) ;
  • Ahn, C.N. (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science, RDA)
  • Received : 2007.04.12
  • Accepted : 2007.07.28
  • Published : 2008.01.01
Download PDF
⟨ Previous Next ⟩

Abstract

A study was conducted to evaluate nutritional value for twenty-one pork muscles. Ten market-weight crossbred pigs (five gilts and five barrows) were used for evaluating proximate chemical composition, cholesterol, total iron, calorie and fatty acid contents. As preliminary analysis revealed no noticeable sex effect, pooled data from both sexes were used for the final analysis. M. rectus femoris had the highest moisture content, while m. latissimus dorsi was lowest in moisture content (p<0.05). Protein content was highest for m. longissimus dorsi and lowest for m. supraspinatus (p<0.05). The tensor fasciae and latissimus dorsi muscles contained the highest intramuscular fat (p<0.05), while rectus femoris, adductor and vastus lateralis were lowest in intramuscular fat content. When simple correlations between chemical values were computed for the pooled dataset from all muscles, intramuscular fat had significant (p<0.05) negative linear relationships with moisture (r = -0.85) and protein (r = -0.51) contents. Calorie levels were not significantly affected by fat content, while rectus femoris and latissimus dorsi muscles showed lowest and highest calorie contents, respectively (p<0.05). Polyunsaturated fatty acid content was highest (p<0.05) for both m. adductor and m. rectus femoris, while it was lowest for m. longissimus dorsi. Collectively, the current study identified a large amount of variation in nutritional characteristics between pork muscles, and the data can be used for the development of muscle-specific strategies to improve eating quality of meats and meat products.

Keywords

References

  1. AOAC. 1990. Official methods of analysis (15th ed). Association of Official Analytical Chemists. Washington, DC.
  2. AOAC. 1995. Official methods of analysis (16th ed). Association of Official Analytical Chemists. Washington, DC.
  3. Bohac, C. E. and K. S. Rhee. 1988. Influence of animal diet and muscle location on cholesterol content of beef and pork muscles. Meat Sci. 23:71-75. https://doi.org/10.1016/0309-1740(88)90063-0
  4. Briskey, E. J., W. G. Hoekstra, R. W. Bray and R. H. Grummer. 1960. A comparision of certain physical and chemical characteristics of eight pork muscles. J. Anim. Sci. 19:214-225. https://doi.org/10.2527/jas1960.191214x
  5. Cho, S. H., B. Y. Park, J. H. Kim, I. H. Hwang, J. H. Kim and J. M. Lee. 2005. Fatty acid profiles and sensory properties of longissimus dorsi, triceps brachii, and semimembranosus muscles from Korean Hanwoo and Australian angus beef. Asian-Aust. J. Anim. Sci. 18:1786-1793. https://doi.org/10.5713/ajas.2005.1786
  6. Dorado, M., E. M. Martin Gomez, F. Jimenez-Colmenero and T. A. Masoud. 1999. Cholestrol and fat contents of spanish commercial pork cuts. Meat Sci. 51:321-323. https://doi.org/10.1016/S0309-1740(98)00126-0
  7. Folch, J., M. Lees and G. H. S. Stanley. 1957. A simple method for the isolation and purification of lipids from animal tissues. J. Biol. Chem. 226:497-500.
  8. Hwang, I. H., B. Y. Park, J. H. Kim, S. H. Cho and J. M. Lee. 2005. Assessment of postmortem proteolysis by gel-based proteome analysis and its relationship to meat quality traits in pig longissimus. Meat Sci. 69:79-91. https://doi.org/10.1016/j.meatsci.2004.06.019
  9. Korea meat trade association. 2007. The survey of consum and distribution of meat-pork (2007. 1). http://www.kmta.or.kr/ board/data/report01_3573_200702_p.pdf.
  10. Leseigneur-Meynier, A. and G. Gandemer. 1991. Lipid composition of pork muscle in relation to the metabolic type of the fibres. Meat Sci. 29:229-241. https://doi.org/10.1016/0309-1740(91)90052-R
  11. Lin, R. R., J. A. Carpenter and J. O. Reagan. 1985. Chemical, cooking and textural properties of semimembranosus, semitendinosus and biceps femoris muscles of pork. J. Food Qual. 7:277-281. https://doi.org/10.1111/j.1745-4557.1985.tb01059.x
  12. Matilainen, R. and J. Tummavuori. 1996. Iron Determination in fertilizers by inductively coupled plasma atomic emission spectrometry: Study of spectral and interelement effects at different wavelengths. J. AOAC Intl. 79:22-28.
  13. Morrison, W. R. and L. M. Smith. 1964. Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron trifluoride-methanol. J. Lipid Res. 5:600-608.
  14. Moss, M., J. M. Holden, K. Ono, R. Cross, H. Slover, B. Berry, E. Lanza, R. Thompson, W. Wolf, J. Vanderslice, H. Johnson and K. Stewart. 1983. Nutrient composition of fresh retail pork. J. Food Sci. 48:1767-1771. https://doi.org/10.1111/j.1365-2621.1983.tb05080.x
  15. Naeemi, E. D., N. Ahmad, T. K. Al-Sharrah and M. Behbahani. 1995. Rapid and simple method for determination of cholesterol in processed food. J. AOAC Intl. 78:1522-1525.
  16. Nold, R. A., J. R. Romans, W. J. Costello and G. W. Libal. 1999. Characterization of muscles from boars, barrows, and gilts slaughtered at 100 or 110 kilograms: differences in fat, moisture, color, water-holding capacity, and collagen. J. Anim. Sci. 77:1746-1754. https://doi.org/10.2527/1999.7771746x
  17. Prusa, K. J., J. A. Love and L. L. Christian. 1988. Fat content and sensory analysis of selected pork muscles taken from carcasses with various backfat levels. J. Food Qual. 12:135-143. https://doi.org/10.1111/j.1745-4557.1989.tb00316.x
  18. Rhee, K. S., H. A. Griffith-Bradle and Y. A. Ziprin. 1993. Nutrient composition and retention in browned ground beef, lamb, and pork. J. Food Com. Anal. 6:268-277. https://doi.org/10.1006/jfca.1993.1029
  19. SAS. SAS/STAT. 1998. SAS/STAT User's Guide: Statistics. SAS inst., Cary, NC.
  20. Thompson, J. 2002. Managing meat tenderness. Meat Sci. 62:295- 308. https://doi.org/10.1016/S0309-1740(02)00126-2
  21. Topel, D. G., R. A. Merkel, D. L. Mackintosh and J. L. Hall. 1966. Variation of some physical and biochemical properties within and among selected porcine muscles. J. Anim. Sci. 25:277-282. https://doi.org/10.2527/jas1966.252277x
  22. Tu, C., W. D. Powrie and O. Fennema. 1967. Free and sterified cholesterol content of animal muscles and meat products. J. Food Sci. 32:30-34. https://doi.org/10.1111/j.1365-2621.1967.tb01951.x
  23. Wood, J. D., R. I. Richardson, G. R. Nute, A. V. Fisher, M. M. Campo, E. Kasapidou, P. R. Sheard and M. Enser. 2003. Effects of fatty acids on meat quality: a review. Meat Sci. 66:21-32. https://doi.org/10.1016/S0309-1740(03)00022-6
  24. Yancey, E. J., J. P. Grobbel, M. E. Dikeman, J. S. Smith, K. A. Hachmeister, E. C. Chambers IV, P. Gadgil, G. A. Milliken and E. A. Dressler. 2006. Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks. Meat Sci. 73:680-686. https://doi.org/10.1016/j.meatsci.2006.03.013

Cited by

  1. of Mangalitsa and Swedish Landrace vol.41, pp.2, 2012, https://doi.org/10.1556/AAlim.41.2012.2.3
  2. Fatty Acid Profiles, Chemical Content and Sensory Properties of Traditional Fermented Dry Kulen Sausages vol.38, pp.5, 2014, https://doi.org/10.1111/jfpp.12184
  3. Developmental Stage, Muscle and Genetic Type Modify Muscle Transcriptome in Pigs: Effects on Gene Expression and Regulatory Factors Involved in Growth and Metabolism vol.11, pp.12, 2016, https://doi.org/10.1371/journal.pone.0167858
  4. Polymorphisms of the porcine cathepsins, growth hormone-releasing hormone and leptin receptor genes and their association with meat quality traits in Ukrainian Large White breed vol.43, pp.6, 2016, https://doi.org/10.1007/s11033-016-3977-z
  5. Nutrient Composition of Three Mangulica Pork Cuts from Serbia pp.1559-0720, 2017, https://doi.org/10.1007/s12011-017-1194-9
  6. Bayes factor analyses of heritability for serum and muscle lipid traits in Duroc pigs1 vol.88, pp.7, 2010, https://doi.org/10.2527/jas.2009-2205
  7. Porcine intramuscular fat content and composition are regulated by quantitative trait loci with muscle-specific effects1 vol.89, pp.10, 2011, https://doi.org/10.2527/jas.2011-3974
  8. Fatty acid profiles and iodine value correlations between 4 carcass fat depots from pigs fed varied combinations of ractopamine and energy vol.89, pp.11, 2011, https://doi.org/10.2527/jas.2010-3303
  9. Genetic correlations of intramuscular fat content and fatty acid composition among muscles and with subcutaneous fat in Duroc pigs1 vol.92, pp.12, 2014, https://doi.org/10.2527/jas.2014-8202
  10. Characteristics of selected pork muscles 45 min and 24 h post mortem vol.87, pp.2, 2018, https://doi.org/10.2754/avb201887020173
  11. 냉장저장 중 돼지 저지방 부위 근육의 육색소, POV, TBARS, 유리지방산 함량 및 지방산 조성 변화 vol.30, pp.3, 2010, https://doi.org/10.5851/kosfa.2010.30.3.427
  12. Effects of feeding strategies, genotypes, sex, and birth weight on carcass and meat quality traits under organic pig production conditions vol.58, pp.3, 2008, https://doi.org/10.1016/j.njas.2011.09.006
  13. A survey of Mexican retail chain stores for fresh U.S. pork vol.119, pp.None, 2016, https://doi.org/10.1016/j.meatsci.2016.04.038
  14. Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters vol.37, pp.5, 2008, https://doi.org/10.5851/kosfa.2017.37.5.617
  15. Effects of full fat rice bran and defatted rice bran on growth performance and carcass characteristics of growing-finishing pigs1 vol.96, pp.6, 2008, https://doi.org/10.1093/jas/sky145
  16. Nutrient composition of the long-horned grasshopper Ruspolia differens Serville: Effect of swarming season and sourcing geographical area vol.301, pp.None, 2008, https://doi.org/10.1016/j.foodchem.2019.125305
  17. UV-C Irradiation of Rolled Fillets of Ham Inoculated with Yersinia enterocolitica and Brochothrix thermosphacta vol.9, pp.5, 2008, https://doi.org/10.3390/foods9050552
  18. An Attempt to Enrich Pig Meat with Omega-3 Fatty Acids Using Linseed Oil Ethyl Ester Diet Supplement vol.11, pp.4, 2021, https://doi.org/10.3390/agriculture11040365