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 journalArticlepeer-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 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.

    Original languageEnglish
    Pages (from-to)384-389
    Number of pages6
    JournalMeat Science
    Volume89
    Issue number4
    DOIs
    Publication statusPublished - 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

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