Effects of myosin heavy chain isoforms on meat quality, fatty acid composition, and sensory evaluation in Berkshire pigs

Y. K. Kang; Y. M. Choi; S. H. Lee; J. H. Choe; K. C. Hong; B. C. Kim

doi:10.1016/j.meatsci.2011.04.019

Effects of myosin heavy chain isoforms on meat quality, fatty acid composition, and sensory evaluation in Berkshire pigs

Y. K. Kang, Y. M. Choi, S. H. Lee, J. H. Choe, K. C. Hong, B. C. Kim

Research output: Contribution to journal › Article › peer-review

49 Citations (Scopus)

Abstract

The main objective of this study was to investigate the effects of myosin heavy chain (MHC) isoforms on meat and sensory quality in Berkshire pigs. A total of 85 pigs were evaluated, and muscle samples were taken for the analyses of MHC isoform, meat quality, fatty acid composition, and sensory evaluation. Content of the MHC slow isoform was significantly correlated with pH_24h (r=0.26, P<0.05) and drip loss (r=-0.32, P<0.01), although the content of MHC isoforms showed limited relationships with individual fatty acids. In the case of sensory evaluation of meat by a trained panel test, the MHC fast/slow ratio was correlated with the juiciness (r=-0.33, P<0.01), off-flavor (r=0.34, P<0.01), tenderness attributes (r=-0.43 to -0.47). These results imply that the content of MHC isoforms can influence various aspects of quality including pork and sensory quality in Berkshire pigs.

Original language	English
Pages (from-to)	384-389
Number of pages	6
Journal	Meat Science
Volume	89
Issue number	4
DOIs	https://doi.org/10.1016/j.meatsci.2011.04.019
Publication status	Published - 2011 Dec

Bibliographical note

Funding Information:
This research was supported by iPET (the Korea Institute of Planning and Evaluation for Technology of Food, Agriculture, Forestry, and Fisheries) . The authors thank the Korea University Food Safety Center for use of their equipment and facilities.

Keywords

Berkshire
Fatty acid composition
Meat quality
Myosin heavy chain isoforms
Pork quality

ASJC Scopus subject areas

Food Science

Access to Document

10.1016/j.meatsci.2011.04.019

Cite this

@article{f98fcde7615f4fe2b38672b3f2f69446,

title = "Effects of myosin heavy chain isoforms on meat quality, fatty acid composition, and sensory evaluation in Berkshire pigs",

abstract = "The main objective of this study was to investigate the effects of myosin heavy chain (MHC) isoforms on meat and sensory quality in Berkshire pigs. A total of 85 pigs were evaluated, and muscle samples were taken for the analyses of MHC isoform, meat quality, fatty acid composition, and sensory evaluation. Content of the MHC slow isoform was significantly correlated with pH24h (r=0.26, P<0.05) and drip loss (r=-0.32, P<0.01), although the content of MHC isoforms showed limited relationships with individual fatty acids. In the case of sensory evaluation of meat by a trained panel test, the MHC fast/slow ratio was correlated with the juiciness (r=-0.33, P<0.01), off-flavor (r=0.34, P<0.01), tenderness attributes (r=-0.43 to -0.47). These results imply that the content of MHC isoforms can influence various aspects of quality including pork and sensory quality in Berkshire pigs.",

keywords = "Berkshire, Fatty acid composition, Meat quality, Myosin heavy chain isoforms, Pork quality",

author = "Kang, {Y. K.} and Choi, {Y. M.} and Lee, {S. H.} and Choe, {J. H.} and Hong, {K. C.} and Kim, {B. C.}",

note = "Funding Information: This research was supported by iPET (the Korea Institute of Planning and Evaluation for Technology of Food, Agriculture, Forestry, and Fisheries) . The authors thank the Korea University Food Safety Center for use of their equipment and facilities.",

year = "2011",

month = dec,

doi = "10.1016/j.meatsci.2011.04.019",

language = "English",

volume = "89",

pages = "384--389",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier Ltd",

number = "4",

}

TY - JOUR

T1 - Effects of myosin heavy chain isoforms on meat quality, fatty acid composition, and sensory evaluation in Berkshire pigs

AU - Kang, Y. K.

AU - Choi, Y. M.

AU - Lee, S. H.

AU - Choe, J. H.

AU - Hong, K. C.

AU - Kim, B. C.

N1 - Funding Information: This research was supported by iPET (the Korea Institute of Planning and Evaluation for Technology of Food, Agriculture, Forestry, and Fisheries) . The authors thank the Korea University Food Safety Center for use of their equipment and facilities.

PY - 2011/12

Y1 - 2011/12

N2 - The main objective of this study was to investigate the effects of myosin heavy chain (MHC) isoforms on meat and sensory quality in Berkshire pigs. A total of 85 pigs were evaluated, and muscle samples were taken for the analyses of MHC isoform, meat quality, fatty acid composition, and sensory evaluation. Content of the MHC slow isoform was significantly correlated with pH24h (r=0.26, P<0.05) and drip loss (r=-0.32, P<0.01), although the content of MHC isoforms showed limited relationships with individual fatty acids. In the case of sensory evaluation of meat by a trained panel test, the MHC fast/slow ratio was correlated with the juiciness (r=-0.33, P<0.01), off-flavor (r=0.34, P<0.01), tenderness attributes (r=-0.43 to -0.47). These results imply that the content of MHC isoforms can influence various aspects of quality including pork and sensory quality in Berkshire pigs.

AB - The main objective of this study was to investigate the effects of myosin heavy chain (MHC) isoforms on meat and sensory quality in Berkshire pigs. A total of 85 pigs were evaluated, and muscle samples were taken for the analyses of MHC isoform, meat quality, fatty acid composition, and sensory evaluation. Content of the MHC slow isoform was significantly correlated with pH24h (r=0.26, P<0.05) and drip loss (r=-0.32, P<0.01), although the content of MHC isoforms showed limited relationships with individual fatty acids. In the case of sensory evaluation of meat by a trained panel test, the MHC fast/slow ratio was correlated with the juiciness (r=-0.33, P<0.01), off-flavor (r=0.34, P<0.01), tenderness attributes (r=-0.43 to -0.47). These results imply that the content of MHC isoforms can influence various aspects of quality including pork and sensory quality in Berkshire pigs.

KW - Berkshire

KW - Fatty acid composition

KW - Meat quality

KW - Myosin heavy chain isoforms

KW - Pork quality

UR - http://www.scopus.com/inward/record.url?scp=80051838231&partnerID=8YFLogxK

U2 - 10.1016/j.meatsci.2011.04.019

DO - 10.1016/j.meatsci.2011.04.019

M3 - Article

C2 - 21636221

AN - SCOPUS:80051838231

SN - 0309-1740

VL - 89

SP - 384

EP - 389

JO - Meat Science

JF - Meat Science

IS - 4

ER -

Effects of myosin heavy chain isoforms on meat quality, fatty acid composition, and sensory evaluation in Berkshire pigs

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

Access to Document

Other files and links

Fingerprint

Cite this