한국축산식품학회지 (Food Science of Animal Resources)

  • 제30권4호
  • /
  • Pages.626-633
  • /
  • 2010
  • /
  • 2636-0772(pISSN)
  • /
  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
권호 표지
DOI QR코드

DOI QR Code

The Relationship between Meat Color (CIE L* and a*), Myoglobin Content, and Their Influence on Muscle Fiber Characteristics and Pork Quality

  • Kim, Gap-Don (Division of Applied Life Science (BK21 Program), Gyeongsang National University) ;
  • Jeong, Jin-Yeon (Swine Science and Technology Center, Jinju National University) ;
  • Hur, Sun-Jin (Division of Applied Life Science (BK21 Program), Gyeongsang National University) ;
  • Yang, Han-Sul (Division of Applied Life Science (BK21 Program), Gyeongsang National University) ;
  • Jeon, Jin-Tae (Division of Applied Life Science (BK21 Program), Gyeongsang National University) ;
  • Joo, Seon-Tea (Division of Applied Life Science (BK21 Program), Gyeongsang National University)
  • 투고 : 2010.06.10
  • 심사 : 2010.07.20
  • 발행 : 2010.08.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

This study examined the relationship between meat color and myoglobin content, and evaluated their influence on muscle fiber characteristics and overall pork quality. Four groups of pigs were classified by lightness (CIE $L^*$) and redness (CIE $a^*$): HH, high lightness and high redness; HL, high lightness and low redness; LH, low lightness and high redness; LL, low lightness and low redness. Myoglobin content ranged from 1.2 mg/g to 2.1 mg/g, and was highest in the LH group and lowest in the LL group (p<0.05). Myoglobin content correlated significantly with redness (CIE $a^*$) (r = 0.45, p<0.01). Fiber compositions of type I and IIA were closely related to lightness and redness. Pork with higher sizes of type IIA and IIB fibers had lower lightness and redness, respectively, which was tougher than the other pork. Pork having the highest lightness and lowest redness, often considered "pale", has higher values in drip loss than the other classes of pork tested.

키워드

참고문헌

  1. AOAC (1995) Official methods of analysis, Sec. 950.46 A. Association of Office Analytical Chemists, Arlington, Virginia, USA.
  2. Bekhit, A. E. D. and Faustman, C. (2005) Metmyoglobin reducing activity. Meat Sci. 71, 407-439. https://doi.org/10.1016/j.meatsci.2005.04.032
  3. Bekhit, A. E. D., Geesink, G. H., Ilian, M. A., Morton, J. D., and Bickerstaffe, R. (2003) The effects of natural antioxidants on oxidative processes and metmyoglobin reducing activity in beef patties. Food Chem. 81, 175-187. https://doi.org/10.1016/S0308-8146(02)00410-7
  4. Brewer, M. S., Zhu, L. G., Bidner, B. D., Meisinger, J., and McKeith, F. K. (2001) Measuring pork color: Effects of bloom time, muscle, pH and relationship to instrumental parameters. Meat Sci. 57, 169-176. https://doi.org/10.1016/S0309-1740(00)00089-9
  5. Brooke, M. H. and Kaiser, K. K. (1970) Muscle fiber types: How many and what kind? Arch. Neurol. 23, 369-379. https://doi.org/10.1001/archneur.1970.00480280083010
  6. Cassens, R. G. and Cooper, C. C. (1971) Red and white muscle. Adv. Food Res. 19, 1-74. https://doi.org/10.1016/S0065-2628(08)60030-0
  7. Cornforth, D. (1994) Color - its basis and importance. In: Pearson, A. M. and Dutson, T. R. (eds). Advances in meat research, Blackie Academic and Professional, London, Vol. 9, pp. 34-78.
  8. Cross, H. R., West, R. L., and Dutson, T. R. (1981) Comparison of methods for measuring sarcomere length in beef semitendinosus muscle. Meat Sci. 5, 261-266. https://doi.org/10.1016/0309-1740(81)90016-4
  9. Drabkin, D. L. (1950) The distribution of the chromoproteins, hemoglobin, myoglobin, and cytochrome c, in the tissues of the different species, and the relationship of the total content of each chromoprotein to body mass. J. Biol. Chem. 182, 317-33.
  10. Faustman, C. and Cassens, R. G. (1990) The biochemical basis for meat discolouration in fresh meat: a review. J. Muscle Foods 1, 217-243. https://doi.org/10.1111/j.1745-4573.1990.tb00366.x
  11. Faustman, C., Liebler, D. C., McClure, T. D., and Sun, Q. (1999) Alpha, beta-unsaturated aldehydes accelerate oxymyoglobin oxidation. J. Agri. Food Chem. 47, 3140-3144. https://doi.org/10.1021/jf990016c
  12. Fischer, K. (2007) Drip loss in pork: influencing factors and relation to further meat quality traits. J. Anim. Breed. Genet. 124, 12-18.
  13. Folch, J., Lees, M., and Sloane-Stanley, G. H. (1957) A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226, 497-509.
  14. Hulsegge, B., Engel, B., Buist, W., Merkus, G. S. M., and Klont. R. E. (2001) Instrumental colour classification of veal carcasses. Meat Sci. 57, 191-195. https://doi.org/10.1016/S0309-1740(00)00093-0
  15. Jeong, J. Y., Hur, S. J., Yang, H. S., Moon, S. H., Hwang, Y. H., Park, G. B., and Joo, S. T. (2009) Discoloration characteristics of 3 major muscles from cattle during cold storage. J. Food Sci. 74, 1-5.
  16. Joo, S. T., Kauffman, R. G., Kim, B. C., and Park., G. B. (1999) The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle. Meat Sci. 52, 291-297. https://doi.org/10.1016/S0309-1740(99)00005-4
  17. Karlsson, A., Enfalt, A. C., Essen-Gustavsson, B., Lundstrom, K., Rydhmer, L., and Stern, S. (1993) Muscle histochemical and biochemical properties in relation to meat quality during selection for increased lean tissue growth rate in pigs. J. Anim. Sci. 71, 930-938.
  18. Lengerken, G., Wicke, M., and Maak, S. (1997) Stress susceptibility and meat quality-situation and prospects in animal breeding and research. Arch. Tierz. 40, 163-171.
  19. Lindahl, G., Lundstrom, K., and Tornberg, E. (2001) Contribution of pigment content, myoglobin forms and internal reflectance to the colour of pork loin and ham from pure breed pigs. Meat Sci. 59, 141-151. https://doi.org/10.1016/S0309-1740(01)00064-X
  20. Lundstrom, K., Barton, P. G., Andersen, J. R., and Hanson, I. (1988) Pale pig meat-relative influence of PSE and low pigment content. In: Proceedings 34th International Congress of Meat Science and Technology, Brisbane, Australia, pp. 584-587.
  21. Maltin, C. A., Warkup, C. C., Mattews, K. R., Grant, C. M., Porter, A. D., and Delday, M. I. (1997) Pig muscle fibre characteristics as a source of variation in eating quality. Meat Sci. 47, 237-248. https://doi.org/10.1016/S0309-1740(97)00055-7
  22. Mancini, R. A. and Hunt, M. C. (2005) Current research in meat color. Meat Sci. 71, 100-121. https://doi.org/10.1016/j.meatsci.2005.03.003
  23. Mancini, R. A., Hunt, M. C., Kim, Y. B., and Lawrence, T. E. (2004) How does lactate-enhancement stabilize beef color? In: Proceedings 50th International Congress of Meat Science and Technology, Helsinki, Finland, p. 41.
  24. Moelich, E., Hoffman, L. C., and Conradie, P. J. (2003) Sensory and functional meat quality characteristics of pork derived from three halothane genotypes. Meat Sci. 63, 333-338. https://doi.org/10.1016/S0309-1740(02)00090-6
  25. Ozawa, S., Mitsuhashi, T., Mitsumoto, M., Matsumoto, S., Itoh, N., and Itagaki, K. (2000) The characteristics of muscle fiber types of longissimus thoracis muscle and their influences on the quantity and quality of meat from Japanese Black steers. Meat Sci. 54, 65-70. https://doi.org/10.1016/S0309-1740(99)00072-8
  26. Renerre, M. (1990) Factors involved in the discoloration of beef meat. J. Food Sci. Tech. 25, 613-630
  27. Ryu, Y. C. and Kim, B. C. (2005) The relationship between muscle fiber characteristics, postmortem metabolic rate, and meat quality of pig longissimus dorsi muscle. Meat Sci. 71, 351-357. https://doi.org/10.1016/j.meatsci.2005.04.015
  28. Ryu, Y. C. and Kim, B. C. (2006) Comparison of histochemical characteristics in various pork groups categorized by postmortem metabolic rate and pork quality. J. Anim. Sci. 84, 894-901.
  29. SAS (2002) SAS/STAT Software for PC. SAS Institute Inc., Cary, NC.
  30. Seideman, S. C., Cross, H. R., Smith, G. C., and Durland, P. R. (1984) Factors associated with fresh meat color: a review. J. Food Qual. 6, 211-237. https://doi.org/10.1111/j.1745-4557.1984.tb00826.x
  31. Warriss, P. D. (1979) The extraction of haem pigments from fresh meat. J. Food Sci. Tech. 14, 75-80.
  32. Whipple, G., Hunt, M. C., Klemm, R. D., Kropf, D. H., Goodband, R. D., and Schricker, B. R. (1992) Effects of porcine somatotropin and supplemental lysine on porcine muscle histochemistry. J. Muscle Foods 3, 217-227. https://doi.org/10.1111/j.1745-4573.1992.tb00477.x

피인용 문헌

  1. Fiber characteristics of pork muscle exhibiting different levels of drip loss 2017, https://doi.org/10.1111/asj.12859
  2. Meat Quality and Volatile Flavor Traits of Duroc, Berkshire and Yorksire Breeds vol.31, pp.6, 2011, https://doi.org/10.5851/kosfa.2011.31.6.807
  3. Color changes in the surface of fresh cut meat: A fractal kinetic application vol.54, pp.2, 2013, https://doi.org/10.1016/j.foodres.2013.10.006
  4. Association of genotype of POU1F1 intron 1 with carcass characteristics in crossbred pigs vol.56, pp.1, 2014, https://doi.org/10.1186/2055-0391-56-25
  5. Dietary resveratrol supplementation improves meat quality of finishing pigs through changing muscle fiber characteristics and antioxidative status vol.102, 2015, https://doi.org/10.1016/j.meatsci.2014.11.014
  6. The influence of fiber size distribution of type IIB on carcass traits and meat quality in pigs vol.94, pp.2, 2013, https://doi.org/10.1016/j.meatsci.2013.02.001
  7. Dietary Sodium Butyrate Supplementation Promotes Oxidative Fiber Formation in Mice 2017, https://doi.org/10.1080/10495398.2017.1358734
  8. Effects of Whey Powder Supplementation on Dry-Aged Meat Quality vol.36, pp.3, 2016, https://doi.org/10.5851/kosfa.2016.36.3.397
  9. Control of fresh meat quality through manipulation of muscle fiber characteristics vol.95, pp.4, 2013, https://doi.org/10.1016/j.meatsci.2013.04.044
  10. Relationship between pork quality and characteristics of muscle fibers classified by the distribution of myosin heavy chain isoforms1 vol.91, pp.11, 2013, https://doi.org/10.2527/jas.2013-6614
  11. Effect of fermented total mixed rations on the growth performance, carcass and meat quality characteristics of Hanwoo steers vol.89, pp.3, 2018, https://doi.org/10.1111/asj.12958
  12. Studies on meat color, myoglobin content, enzyme activities, and genes associated with oxidative potential of pigs slaughtered at different growth stages vol.30, pp.12, 2017, https://doi.org/10.5713/ajas.17.0005
  13. Effects of Selenium Yeast in Combination with Boron on Muscle Growth and Muscle Quality in Broilers pp.1559-0720, 2019, https://doi.org/10.1007/s12011-018-1548-y
  14. Effect of maternal or post-weaning methyl donor supplementation on growth performance, carcass traits, and meat quality of pig offspring pp.00225142, 2019, https://doi.org/10.1002/jsfa.9402
  15. Proteomic Profiles of the Longissimus Muscles of Entire Male and Castrated Pigs as Related to Meat Quality vol.9, pp.3, 2019, https://doi.org/10.3390/ani9030074
  16. The Effect of Barley and Lysine Supplementation of Pasture-Based Diet on Growth, Carcass Composition and Physical Quality Attributes of Meat from Farmed Fallow Deer (Dama dama) vol.9, pp.2, 2019, https://doi.org/10.3390/ani9020033
  17. Butyrate promotes slow-twitch myofiber formation and mitochondrial biogenesis in finishing pigs via inducing specific microRNAs and PGC-1α expression1 vol.97, pp.8, 2010, https://doi.org/10.1093/jas/skz187
  18. Effects of coated cysteamine hydrochloride on muscle fiber characteristics and amino acid composition of finishing pigs vol.32, pp.9, 2010, https://doi.org/10.5713/ajas.18.0414
  19. Comparison studies of the chemical, physical, technological, and microbiological characteristics of the European roe deer, boar, red deer, and beaver hunted wild game meat vol.91, pp.1, 2020, https://doi.org/10.1111/asj.13346
  20. Effect of immunocastration and housing conditions on pig carcass and meat quality traits vol.4, pp.2, 2010, https://doi.org/10.1093/tas/txaa055
  21. Estimation of Genetic Parameters for Pork Quality, Novel Carcass, Primal-Cut and Growth Traits in Duroc Pigs vol.10, pp.5, 2010, https://doi.org/10.3390/ani10050779
  22. Physicochemical Quality Properties of Loin and Tenderloin Ham from Sows vol.40, pp.3, 2010, https://doi.org/10.5851/kosfa.2020.e26
  23. The effects of breed and gender on meat quality of Duroc, Pietrain, and their crossbred vol.62, pp.3, 2010, https://doi.org/10.5187/jast.2020.62.3.409
  24. Rapid and nondestructive monitoring for the quality of Jinhua dry‐cured ham using hyperspectral imaging and chromometer vol.43, pp.8, 2010, https://doi.org/10.1111/jfpe.13443
  25. Muscle Fiber Characteristics on Chop Surface of Pork Loin (M. longissimus thoracis et lumborum) Associated with Muscle Fiber Pennation Angle and Their Relationships with Pork Loin Quality vol.40, pp.6, 2010, https://doi.org/10.5851/kosfa.2020.e66
  26. Improving growth performance and blood profile by feeding autolyzed yeast to improve pork carcass and meat quality vol.92, pp.1, 2010, https://doi.org/10.1111/asj.13666
  27. Comparison of Growth Performance and Meat Quality Traits of Commercial Cross-Bred Pigs versus the Large Black Pig Breed vol.11, pp.1, 2021, https://doi.org/10.3390/ani11010200
  28. Effects of marketable ages on meat quality through fiber characteristics in the goose vol.100, pp.2, 2010, https://doi.org/10.1016/j.psj.2020.11.053
  29. Microbiability of meat quality and carcass composition traits in swine vol.138, pp.2, 2010, https://doi.org/10.1111/jbg.12504
  30. Assessment of Physicochemical Characteristics and Microbiological Quality in Broiler Chicken Breast Muscle (Pectoralis major) Subjected to Different Temperatures and Lengths of Cold Transportation vol.10, pp.4, 2021, https://doi.org/10.3390/foods10040874
  31. Analysis on difference of consumer's evaluation on visual features of pork cuts vol.63, pp.3, 2021, https://doi.org/10.5187/jast.2021.e58
  32. Phenotypic and genetic correlations of pork myoglobin content with meat colour and other traits in an eight breed-crossed heterogeneous population vol.15, pp.11, 2010, https://doi.org/10.1016/j.animal.2021.100364