The influence of pork quality traits and muscle fiber characteristics on the eating quality of pork from various breeds

S. H. Lee; J. H. Choe; Y. M. Choi; K. C. Jung; M. S. Rhee; K. C. Hong; S. K. Lee; Y. C. Ryu; B. C. Kim

doi:10.1016/j.meatsci.2011.07.012

The influence of pork quality traits and muscle fiber characteristics on the eating quality of pork from various breeds

S. H. Lee, J. H. Choe, Y. M. Choi, K. C. Jung, M. S. Rhee, K. C. Hong, S. K. Lee, Y. C. Ryu, B. C. Kim

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

72 Citations (Scopus)

Abstract

The purpose of this study was to compare parameters associated with pork quality, muscle fiber, and eating quality among various breeds, and to examine if differences in eating quality were associated to pork quality and muscle fiber characteristics. For carcass and pork quality, although there were significant differences among breeds, the values of parameters in all pigs were assigned a normal quality class, a likely outcome of the similarity in the area percentage of type I and IIB fibers. For eating quality, pork loins from Berkshire pigs were more tender and full of pork flavor than Landrace and Yorkshire pigs. Except juiciness and mouth coating, over 20% of the variability in the eating quality parameters can be explained by pork quality traits and muscle fiber characteristics using multiple regression analysis. Furthermore, differences in muscle pH_24h, cooking loss, shear force, and NPPC marbling score could explain a large proportion of variation in eating quality parameters associated with the texture of pork.

Original language	English
Pages (from-to)	284-291
Number of pages	8
Journal	Meat Science
Volume	90
Issue number	2
DOIs	https://doi.org/10.1016/j.meatsci.2011.07.012
Publication status	Published - 2012 Feb

Bibliographical note

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

Keywords

Eating quality traits
Multiple regression analysis
Muscle fiber characteristics
Pig breeds
Pork quality traits

ASJC Scopus subject areas

Food Science

Access to Document

10.1016/j.meatsci.2011.07.012

Cite this

@article{fb5a0f746be249f386a6699f75a10804,

title = "The influence of pork quality traits and muscle fiber characteristics on the eating quality of pork from various breeds",

abstract = "The purpose of this study was to compare parameters associated with pork quality, muscle fiber, and eating quality among various breeds, and to examine if differences in eating quality were associated to pork quality and muscle fiber characteristics. For carcass and pork quality, although there were significant differences among breeds, the values of parameters in all pigs were assigned a normal quality class, a likely outcome of the similarity in the area percentage of type I and IIB fibers. For eating quality, pork loins from Berkshire pigs were more tender and full of pork flavor than Landrace and Yorkshire pigs. Except juiciness and mouth coating, over 20% of the variability in the eating quality parameters can be explained by pork quality traits and muscle fiber characteristics using multiple regression analysis. Furthermore, differences in muscle pH24h, cooking loss, shear force, and NPPC marbling score could explain a large proportion of variation in eating quality parameters associated with the texture of pork.",

keywords = "Eating quality traits, Multiple regression analysis, Muscle fiber characteristics, Pig breeds, Pork quality traits",

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

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

year = "2012",

month = feb,

doi = "10.1016/j.meatsci.2011.07.012",

language = "English",

volume = "90",

pages = "284--291",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier BV",

number = "2",

}

TY - JOUR

T1 - The influence of pork quality traits and muscle fiber characteristics on the eating quality of pork from various breeds

AU - Lee, S. H.

AU - Choe, J. H.

AU - Choi, Y. M.

AU - Jung, K. C.

AU - Rhee, M. S.

AU - Hong, K. C.

AU - Lee, S. K.

AU - Ryu, Y. C.

AU - Kim, B. C.

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

PY - 2012/2

Y1 - 2012/2

N2 - The purpose of this study was to compare parameters associated with pork quality, muscle fiber, and eating quality among various breeds, and to examine if differences in eating quality were associated to pork quality and muscle fiber characteristics. For carcass and pork quality, although there were significant differences among breeds, the values of parameters in all pigs were assigned a normal quality class, a likely outcome of the similarity in the area percentage of type I and IIB fibers. For eating quality, pork loins from Berkshire pigs were more tender and full of pork flavor than Landrace and Yorkshire pigs. Except juiciness and mouth coating, over 20% of the variability in the eating quality parameters can be explained by pork quality traits and muscle fiber characteristics using multiple regression analysis. Furthermore, differences in muscle pH24h, cooking loss, shear force, and NPPC marbling score could explain a large proportion of variation in eating quality parameters associated with the texture of pork.

AB - The purpose of this study was to compare parameters associated with pork quality, muscle fiber, and eating quality among various breeds, and to examine if differences in eating quality were associated to pork quality and muscle fiber characteristics. For carcass and pork quality, although there were significant differences among breeds, the values of parameters in all pigs were assigned a normal quality class, a likely outcome of the similarity in the area percentage of type I and IIB fibers. For eating quality, pork loins from Berkshire pigs were more tender and full of pork flavor than Landrace and Yorkshire pigs. Except juiciness and mouth coating, over 20% of the variability in the eating quality parameters can be explained by pork quality traits and muscle fiber characteristics using multiple regression analysis. Furthermore, differences in muscle pH24h, cooking loss, shear force, and NPPC marbling score could explain a large proportion of variation in eating quality parameters associated with the texture of pork.

KW - Eating quality traits

KW - Multiple regression analysis

KW - Muscle fiber characteristics

KW - Pig breeds

KW - Pork quality traits

UR - http://www.scopus.com/inward/record.url?scp=80555150733&partnerID=8YFLogxK

U2 - 10.1016/j.meatsci.2011.07.012

DO - 10.1016/j.meatsci.2011.07.012

M3 - Article

C2 - 21840135

AN - SCOPUS:80555150733

SN - 0309-1740

VL - 90

SP - 284

EP - 291

JO - Meat Science

JF - Meat Science

IS - 2

ER -

The influence of pork quality traits and muscle fiber characteristics on the eating quality of pork from various breeds

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

Access to Document

Other files and links

Fingerprint

Cite this