Relationships among instrumental tenderness parameters, meat quality traits, and histochemical characteristics in porcine Longissimus dorsi muscle

Han Gyol Shin; Young Min Choi; Yun Ju Nam; Sang Hoon Lee; Jee Hwan Choe; Da Woon Jeong; Byoung Chul Kim

Relationships among instrumental tenderness parameters, meat quality traits, and histochemical characteristics in porcine Longissimus dorsi muscle

Han Gyol Shin, Young Min Choi, Yun Ju Nam, Sang Hoon Lee, Jee Hwan Choe, Da Woon Jeong, Byoung Chul Kim

* Honorary professors

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

6 Citations (Scopus)

Abstract

The objective of this study was to examine the relationship between instrumental tenderness parameters and histochemical characteristics in the porcine longissimus dorsi muscle, and to investigate a comparison between tenderness parameters such as the Warner-Bratzler shear-force (WBS) and texture profile analysis (TPA). A negative relationship between WBS and fiber area was observed. However, there was no significant relationship between hardness and muscle fiber area. The percentage of fiber type IIb exhibited a positive correlation with hardness. There was a negative relationship between the type IIa composition percentage and hardness. This study showed that some muscle fiber characteristics were related to WBS and TPA parameters, especially hardness.

Original language	English
Pages (from-to)	965-970
Number of pages	6
Journal	Food Science and Biotechnology
Volume	17
Issue number	5
Publication status	Published - 2008

Keywords

Muscle fiber
Pork quality
Tenderness
Texture profile analysis
Warner-bratzler shear-force

ASJC Scopus subject areas

Biotechnology
Food Science
Applied Microbiology and Biotechnology

Cite this

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title = "Relationships among instrumental tenderness parameters, meat quality traits, and histochemical characteristics in porcine Longissimus dorsi muscle",

abstract = "The objective of this study was to examine the relationship between instrumental tenderness parameters and histochemical characteristics in the porcine longissimus dorsi muscle, and to investigate a comparison between tenderness parameters such as the Warner-Bratzler shear-force (WBS) and texture profile analysis (TPA). A negative relationship between WBS and fiber area was observed. However, there was no significant relationship between hardness and muscle fiber area. The percentage of fiber type IIb exhibited a positive correlation with hardness. There was a negative relationship between the type IIa composition percentage and hardness. This study showed that some muscle fiber characteristics were related to WBS and TPA parameters, especially hardness.",

keywords = "Muscle fiber, Pork quality, Tenderness, Texture profile analysis, Warner-bratzler shear-force",

author = "Shin, {Han Gyol} and Choi, {Young Min} and Nam, {Yun Ju} and Lee, {Sang Hoon} and Choe, {Jee Hwan} and Jeong, {Da Woon} and Kim, {Byoung Chul}",

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T1 - Relationships among instrumental tenderness parameters, meat quality traits, and histochemical characteristics in porcine Longissimus dorsi muscle

AU - Shin, Han Gyol

AU - Choi, Young Min

AU - Nam, Yun Ju

AU - Lee, Sang Hoon

AU - Choe, Jee Hwan

AU - Jeong, Da Woon

AU - Kim, Byoung Chul

PY - 2008

Y1 - 2008

N2 - The objective of this study was to examine the relationship between instrumental tenderness parameters and histochemical characteristics in the porcine longissimus dorsi muscle, and to investigate a comparison between tenderness parameters such as the Warner-Bratzler shear-force (WBS) and texture profile analysis (TPA). A negative relationship between WBS and fiber area was observed. However, there was no significant relationship between hardness and muscle fiber area. The percentage of fiber type IIb exhibited a positive correlation with hardness. There was a negative relationship between the type IIa composition percentage and hardness. This study showed that some muscle fiber characteristics were related to WBS and TPA parameters, especially hardness.

AB - The objective of this study was to examine the relationship between instrumental tenderness parameters and histochemical characteristics in the porcine longissimus dorsi muscle, and to investigate a comparison between tenderness parameters such as the Warner-Bratzler shear-force (WBS) and texture profile analysis (TPA). A negative relationship between WBS and fiber area was observed. However, there was no significant relationship between hardness and muscle fiber area. The percentage of fiber type IIb exhibited a positive correlation with hardness. There was a negative relationship between the type IIa composition percentage and hardness. This study showed that some muscle fiber characteristics were related to WBS and TPA parameters, especially hardness.

KW - Muscle fiber

KW - Pork quality

KW - Tenderness

KW - Texture profile analysis

KW - Warner-bratzler shear-force

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M3 - Article

AN - SCOPUS:56249113826

SN - 1226-7708

VL - 17

SP - 965

EP - 970

JO - Food Science and Biotechnology

JF - Food Science and Biotechnology

IS - 5

ER -

Relationships among instrumental tenderness parameters, meat quality traits, and histochemical characteristics in porcine Longissimus dorsi muscle

Abstract

Keywords

ASJC Scopus subject areas

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