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) |
1 | Gentry JG, McGlone JJ, Blanton Jr JR, Miller MF. Impact of spontaneous exercise on performance, meat quality, and muscle fiber characteristics of growing/finishing pigs. J. Anim. Sci. 80: 2833-2839 (2002) DOI |
2 | Smith GC, Carpenter ZL, King GT. Considerations for beef tenderness evaluations. J. Food Sci. 34: 612-618 (1969) DOI |
3 | Culioli J. Meat Tenderness: Mechanical Assessment. European Consortium for Continuing Education in Advanced Meat Science and Technology, Utrecht, The Netherlands. pp. 239-263 (1995) |
4 | Wheeler TL, Koohmaraie M, Cundiff LV, Dikeman ME. Effects of cooking and shearing methodology on variation in Warner-Bratzler shear-force values in beef. J. Anim. Sci. 72: 2325-2330 (1994) DOI |
5 | Murry AC, Martin AH. Effect of muscle fiber angle on Warner- Bratzler shear values. J. Food Sci. 45: 1428-1429 (1980) DOI |
6 | Ruiz de Huidobro F, Miguel E, Blazquez B, Onega E. A comparison between two methods (Warner-Bratzler and texture profile analysis) for testing either raw meat or cooked meat. Meat Sci. 69: 527-536 (2005) DOI ScienceOn |
7 | Honikel KO. Evaluation and Control of Meat Quality in Pigs. Martinus Nijhoff, Dordrecht, The Netherlands. pp.129-142 (1987) |
8 | Kauffman RG, Eikelenboom G, Van der Wal PG, Merkus BG, Zaar M. The use of filter paper to estimate drip loss of porcine musculature. Meat Sci. 18: 191-200 (1986) DOI ScienceOn |
9 | Gornall AG, Bardawill CJ, David MM. Determination of serumprotein by means of the biuret reaction. J. Biol. Chem. 177: 751 (1949) |
10 | Bourne MC. Texture profile analysis. Food Technol. -Chicago 33: 62-66 (1978) |
11 | Ryu YC, Rhee MS, Kim BC. Estimation of correlation coefficients between histological parameters and carcass traits of pig longissimus dorsi muscle. Asian-Aust. J. Anim. Sci. 17: 428-433 (2004) DOI |
12 | Purchas RW. An assessment of the role of pH differences in determining the relative tenderness of meat from bulls and steers. Meat Sci. 27: 129-140 (1990) DOI ScienceOn |
13 | Goransson A, von Seth G, Tornberg E. The influence of intramuscular fat content on eating quality of pork. p. 245. In: 38th ICoMST, August 23-28, Clermont-Ferrand, France, American Meat Science Association, Savoy, IL, USA (1992) |
14 | Ryu YC, Choi YM, Kim BC. Prediction for quality traits of porcine longissimus dorsi muscle using histochemical parameters. Food Sci. Biotechnol. 14: 628-633 (2005) |
15 | Cena P, Jaime I, Beltran JA, Roncales P. Postmortem shortening of lamb longissimus oxidative and glycolytic fibers. J. Muscle Foods 3: 253-260 (1992) DOI |
16 | Van Oeckel MJ, Warnants N, Boucque CV. Pork tenderness estimation by taste panel, Warner-Bratzler shear force and on-line methods. Meat Sci. 53: 259-267 (1999) DOI ScienceOn |
17 | Lind A, Kernell D. Myofibrillar ATPase histochemistry of rat skeletal muscle: A 'two-dimensional' quantitative approach. J. Histochem. Cytochem. 39: 589-597 (1991) DOI ScienceOn |
18 | Wood JD, Brown SN, Nute GR, Whittington FM, Perry AM, Johnson SP, Enser M. Effect of bred, feed, level, and conditioning time on the tenderness of pork. Meat Sci. 44: 105-112 (1996) DOI ScienceOn |
19 | Dikeman ME, Tuma HJ, Beecher GR. Bovine muscle tenderness as related to protein solubility. J. Food Sci. 36: 190-193 (1971) DOI |
20 | Bratzler LJ. Measuring the tenderness of meat by means of a mechanical shear. MS thesis, Kansas State University, Manhattan, KS, USA (1932) |
21 | Weinburg B, Rose D. Changes in protein extractability during post rigor tenderization of chicken breast muscle. Food Technol.-Chicago 14: 376 (1960) |
22 | Hegarty GR, Bratzler LJ, Pearson AM. The relationship of some intracellular protein characteristics to beef muscle tenderness. J. Food Sci. 28: 525-530 (1963) DOI |
23 | Parrish FC, Olson DG, Miner BE, Rust RE. Effect of degree of marbling and internal temperature of doneness on beef rib steaks. J. Anim. Sci. 37: 430-434 (1973) DOI |
24 | Taylor RG. Muscle fiber types and meat quality. pp. 876-882. In: Encyclopedia of Meat Sciences. Elsevier Academic Press, Oxford, UK (2004) |
25 | Quali A. Meat tenderization: Possible causes and mechanisms. A review. J. Muscle Foods 1: 129-165 (1990) DOI |
26 | Berry BW, Leddy KF. Comparison of restaurant vs. research-type broiling with beef loin steaks differing in marbling. J. Anim. Sci. 68: 666-672 (1990) |
27 | Savell JW, Cross HR, Francis JJ, Wise JW, Hale DS, Wilkes DL, Smith GC. National consumer retail beef study: Interaction of trim, level, price, and grade on customer perception of beef steaks and roasts. J. Food Quality 12: 251-274 (1989) DOI |
28 | Joo ST, Kauffman RG, Kim BC, Park GB. The relationship of sarcoplasmic and myofibrillar protein solubility to colour and waterholding capacity in porcine longissimus muscle. Meat Sci. 52: 291-297 (1999) DOI ScienceOn |
29 | Rhodes DN. Meat quality influence of fatness of pigs on the eating quality of pork. J. Sci. Food Agr. 21: 572-575 (1970) DOI |
30 | Choi YM, Ryu YC, Lee SH, Kim BC. Relationships between myosin light chain isoforms, muscle fiber characteristics, and meat quality traits in porcine longissimus muscle. Food Sci. Biotechnol. 14: 639-644 (2005) |
31 | Seiedeman SC, Crouse JD. The effects of sex condition, genotype, and diet on bovine muscle fiber characteristics. Meat Sci. 17: 55-72 (1986) DOI ScienceOn |
32 | Wheeler TL, Shackelford SD, Johnson LP, Miller MF, Miller RK, Koohmaraie M. A comparison of Warner-Bratzler shear-force assessment within and among institutions. J. Anim. Sci. 75: 2423-2432 (1997) DOI |
33 | Caine WR, Aalhus JL, Best DR, Dugan MER, Jeremiah LE. Relationship of texture profile analysis and Warner-Bratzler shearforce with sensory characteristics of beef rib steaks. Meat Sci. 64: 333-339 (2003) DOI ScienceOn |
34 | Koohmaraie M. Muscle proteins and meat aging. Meat Sci. 36: 93-104 (1994) DOI ScienceOn |
35 | Savell JW, Shackelford SD. The significance of tenderness to the meat industry. pp. 43-46 In: 45th Annual Reciprocal Meat Conference Proceeding. June 14-17, Kansas City, MO, USA, American Meat Science Association, Savoy, IL, USA (1992) |
36 | Karlsson A, Enfalt AC, Essen-Gustavsson B, Lundstrom K, Rydhmer L, Stern S. 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 (1993) DOI |
37 | Bloeman SJ, Bloeman SL, Miller RK, Taylor JF, Cross HR, Wheeler TL, Koohmaraie M, Shackelford SD, Miller MF, West RL, Johnson DD, Savell, JW. Consumer evaluation of beef of known categories of tenderness. J. Anim. Sci. 75: 1524-1524 (1997) |
38 | Honikel KO. Reference methods for the assessment of physical characteristics of meat. Meat Sci. 49: 447-457 (1998) DOI ScienceOn |
39 | Pearson AM. Objective and subjective measurements for meat tenderness. pp. 135-158. In: Proceedings Meat Tenderness Symposium, June 11, NJ, USA, Campbell Soup Co., Camden, NJ, USA (1963) |
40 | Wulf DW, Tatum JD, Green RD, Morgan JB, Golden BL, Smith GC. Genetic influences of beef longissimus palatability in Charolais and Limousin-sired stters and heifers. J. Anim. Sci. 74: 2394-2405 (1996) DOI |
41 | Melody JL, Lonergan SM, Rowe LJ, Huiatt TW, Mayes MS, Huff- Lonergan E. Early postmortem biochemical factors influence tenderness and water-holding capacity of three porcine muscles. J. Anim. Sci. 82: 1195-1205 (2004) DOI |
42 | Warner KF. Adventures in testing meat for tenderness. pp. 156-160. In: Proceeding of 5th Reciprocal Meat Conference, June 22-25, Chicago, IL, USA. National Livestock and Meat Board, Chicago, IL, USA (1952) |
43 | Williams JC, Field RA, Riley ML. Influence of storage time after cooking on Warner-Bratzler shear values of beef roasts. J. Food Sci. 48: 309-310 (1983) DOI |
44 | Park BY, Park KM, Kim JH, Cho SH, Kim NK, Lee CS, Cho IK, Choe HS, Ryu KS, Hwnag IH. Free amino acids, collagen solubility, and meat quality in pork (Longissimus muscle of Yorkshire) as a function of chiller temperature and aging. Food Sci. Biotechnol. 17: 26-30 (2008) 과학기술학회마을 |
45 | Bouton PE, Harris PV. A comparison of some objective methods used to assess meat tenderness. J. Food Sci. 37: 218-221 (1972) DOI |
46 | NPPC. Pork Quality Standards. National Pork Producers Council, Des Moines, IA, USA (1999) |
47 | Brooke MH, Kaiser KK. Three myosin adenosine triphosphatase systems: The nature of their pH liability and sulphydryl dependence. J. Histochem. Cytochem. 18: 670-672 (1970) DOI ScienceOn |
48 | SAS Institute, Inc. SAS User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA (2001) |
49 | Klont RE, Brocks L, Eilelenboom G. Muscle fiber type and meat quality. Meat Sci. 49: 219-229 (1998) DOI ScienceOn |
50 | Zochowska J, Lachowicz K, Gajowiecki L, Sobczak M, Kotowicz M, Zych A. Effects of carcass weight and muscle on texture, structure, and myofibre characteristics of wild boar meat. Meat Sci. 71: 244-248 (2005) DOI ScienceOn |
51 | Szczesniak AS. Correlations between objective and sensory texture measurements. Food Technol.-Chicago 22: 981-986 (1968) |
52 | Flores M, Armero E, Aristoy MC, Toldra F. Sensory characteristics of cooked pork loin as affected by nucleotide content and postmortem meat quality. Meat Sci. 51: 53-59 (1999) DOI ScienceOn |
53 | Kastner CL, Henrickson RL. Providing uniform meat cores for mechanical shear force measurement. J. Food Sci. 34: 603-605 (1969) DOI |
54 | Karlsson AH, Klont RE, Fernandez X. Skeletal muscle fibers as factors for pork quality. Livest. Prod. Sci. 60: 255-269 (1999) DOI ScienceOn |
55 | Kwon JH, Kausar T, Lee J, Kim HK, Ahn DU. The microwaveassisted extraction of fats from irradiated meat products for the detection of radiation-induced hydrocarbons. Food Sci. Biotechnol. 16: 150-153 (2008) 과학기술학회마을 |
56 | Calkins CR, Duston TR, Smith GC, Carpenter ZL. Concentration of creatine phosphate, adenine nucleotides, and their derivatives in electrically stimulated and nonstimulated beef muscle. J. Food Sci. 47: 1350-1353 (1982) DOI |
57 | Dransfield E, Jones RCD, Macfie HJH. Quantifying changes in tenderness during storage of beef. Meat Sci. 5: 131-167 (1981) DOI ScienceOn |
![]() |