Food Science and Biotechnology

  • 제17권5호
  • /
  • Pages.965-970
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  • 2008
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  • 1226-7708(pISSN)
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  • 2092-6456(eISSN)
한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

Relationships among Instrumental Tenderness Parameters, Meat Quality Traits, and Histochemical Characteristics in Porcine Longissimus dorsi Muscle

  • Shin, Han-Gyol (Division of Food Bioscience and Technology, Korea University) ;
  • Choi, Young-Min (Division of Food Bioscience and Technology, Korea University) ;
  • Nam, Yun-Ju (Division of Food Bioscience and Technology, Korea University) ;
  • Lee, Sang-Hoon (Division of Food Bioscience and Technology, Korea University) ;
  • Choe, Jee-Hwan (Division of Food Bioscience and Technology, Korea University) ;
  • Jeong, Da-Woon (Division of Food Bioscience and Technology, Korea University) ;
  • Kim, Byoung-Chul (Division of Food Bioscience and Technology, Korea University)
  • 발행 : 2008.10.31
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초록

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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참고문헌

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