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Relationships between Myosin Light Chain Isoforms, Muscle Fiber Characteristics, and Meat Quality Traits in Porcine Longissimus Muscle  

Choi, Young-Min (Division of Food Science, Korea University)
Ryu, Youn-Chul (Division of Food Science, Korea University)
Lee, Sang-Hoon (Division of Food Science, Korea University)
Kim, Byoung-Chul (Division of Food Science, Korea University)
Publication Information
Food Science and Biotechnology / v.14, no.5, 2005 , pp. 639-644 More about this Journal
Abstract
The aim of this study was to investigate the effect of the myosin light chain (MLC) isoforms on the muscle fiber characteristics and meat quality traits in porcine longissimus muscle. Pale, soft, exudative (PSE) samples had a lower content of essential light chain (ELC) 1S isoforms and a higher proportion of the fiber type IIB than the reddish-pink, firm, non-exudative (RFN) samples. These compositions suggest that the PSE pork has a higher glycolytic and a lower oxidative capacity than the RFN pork. Therefore, these characteristics of PSE pork might affect the metabolic rate and meat quality traits, including protein solubility. In addition, the indicator traits of the postmortem metabolic rate were related to the ELC 1F/3F ratio ($pH_{45\;min}$: r = -0.43, P < 0.001; R-value: r = 0.53, P < 0.001). These results suggest that the MLC isoform composition can affect the postmortem metabolic rate and meat quality traits.
Keywords
Myosin light chain; Muscle fiber; Metabolic rate; Meat quality; Pig;
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