The relation of blood glucose level to muscle fiber characteristics and pork quality traits

J. H. Choe; Y. M. Choi; S. H. Lee; Y. J. Nam; Y. C. Jung; H. C. Park; Y. Y. Kim; B. C. Kim

doi:10.1016/j.meatsci.2009.03.011

The relation of blood glucose level to muscle fiber characteristics and pork quality traits

J. H. Choe, Y. M. Choi, S. H. Lee, Y. J. Nam, Y. C. Jung, H. C. Park, Y. Y. Kim, B. C. Kim

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

26 Citations (Scopus)

Abstract

The purpose of this study was to examine the relationships between blood glucose level, muscle fiber characteristics, and pork quality. Muscle samples were classified into three groups based on blood glucose level measured at slaughter. Pigs with higher area percentages of fiber type IIB showed higher blood glucose levels compared to pigs with lower area percentages of fiber type IIB. The high blood glucose level group presented lower pH values at 45 min and 24 h postmortem, and also had higher L^* values and reduced water holding capacity. In addition, blood glucose level had a negative relationship with pH_{45 min} and the solubility of sarcoplasmic and myofibrillar proteins, whereas it had a positive relationship with drip loss and filter-paper fluid uptake. In conclusion, blood glucose level was related to muscle fiber area composition and could partially indicate ultimate pork quality.

Original language	English
Pages (from-to)	62-67
Number of pages	6
Journal	Meat Science
Volume	83
Issue number	1
DOIs	https://doi.org/10.1016/j.meatsci.2009.03.011
Publication status	Published - 2009 Sept

Bibliographical note

Funding Information:
This work was supported by the Agricultural R&D Promotion Center (Korea).

Keywords

Blood glucose
Glycolytic rate
Muscle fiber characteristics
Pork quality
Protein solubility

ASJC Scopus subject areas

Food Science

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10.1016/j.meatsci.2009.03.011

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title = "The relation of blood glucose level to muscle fiber characteristics and pork quality traits",

abstract = "The purpose of this study was to examine the relationships between blood glucose level, muscle fiber characteristics, and pork quality. Muscle samples were classified into three groups based on blood glucose level measured at slaughter. Pigs with higher area percentages of fiber type IIB showed higher blood glucose levels compared to pigs with lower area percentages of fiber type IIB. The high blood glucose level group presented lower pH values at 45 min and 24 h postmortem, and also had higher L* values and reduced water holding capacity. In addition, blood glucose level had a negative relationship with pH45 min and the solubility of sarcoplasmic and myofibrillar proteins, whereas it had a positive relationship with drip loss and filter-paper fluid uptake. In conclusion, blood glucose level was related to muscle fiber area composition and could partially indicate ultimate pork quality.",

keywords = "Blood glucose, Glycolytic rate, Muscle fiber characteristics, Pork quality, Protein solubility",

author = "Choe, {J. H.} and Choi, {Y. M.} and Lee, {S. H.} and Nam, {Y. J.} and Jung, {Y. C.} and Park, {H. C.} and Kim, {Y. Y.} and Kim, {B. C.}",

note = "Funding Information: This work was supported by the Agricultural R&D Promotion Center (Korea).",

year = "2009",

month = sep,

doi = "10.1016/j.meatsci.2009.03.011",

language = "English",

volume = "83",

pages = "62--67",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier Ltd",

number = "1",

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T1 - The relation of blood glucose level to muscle fiber characteristics and pork quality traits

AU - Choe, J. H.

AU - Choi, Y. M.

AU - Lee, S. H.

AU - Nam, Y. J.

AU - Jung, Y. C.

AU - Park, H. C.

AU - Kim, Y. Y.

AU - Kim, B. C.

N1 - Funding Information: This work was supported by the Agricultural R&D Promotion Center (Korea).

PY - 2009/9

Y1 - 2009/9

N2 - The purpose of this study was to examine the relationships between blood glucose level, muscle fiber characteristics, and pork quality. Muscle samples were classified into three groups based on blood glucose level measured at slaughter. Pigs with higher area percentages of fiber type IIB showed higher blood glucose levels compared to pigs with lower area percentages of fiber type IIB. The high blood glucose level group presented lower pH values at 45 min and 24 h postmortem, and also had higher L* values and reduced water holding capacity. In addition, blood glucose level had a negative relationship with pH45 min and the solubility of sarcoplasmic and myofibrillar proteins, whereas it had a positive relationship with drip loss and filter-paper fluid uptake. In conclusion, blood glucose level was related to muscle fiber area composition and could partially indicate ultimate pork quality.

AB - The purpose of this study was to examine the relationships between blood glucose level, muscle fiber characteristics, and pork quality. Muscle samples were classified into three groups based on blood glucose level measured at slaughter. Pigs with higher area percentages of fiber type IIB showed higher blood glucose levels compared to pigs with lower area percentages of fiber type IIB. The high blood glucose level group presented lower pH values at 45 min and 24 h postmortem, and also had higher L* values and reduced water holding capacity. In addition, blood glucose level had a negative relationship with pH45 min and the solubility of sarcoplasmic and myofibrillar proteins, whereas it had a positive relationship with drip loss and filter-paper fluid uptake. In conclusion, blood glucose level was related to muscle fiber area composition and could partially indicate ultimate pork quality.

KW - Blood glucose

KW - Glycolytic rate

KW - Muscle fiber characteristics

KW - Pork quality

KW - Protein solubility

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U2 - 10.1016/j.meatsci.2009.03.011

DO - 10.1016/j.meatsci.2009.03.011

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C2 - 20416649

AN - SCOPUS:67349122291

SN - 0309-1740

VL - 83

SP - 62

EP - 67

JO - Meat Science

JF - Meat Science

IS - 1

ER -

The relation of blood glucose level to muscle fiber characteristics and pork quality traits

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

Access to Document

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