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

* Honorary professors

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

23 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

Keywords

Blood glucose
Glycolytic rate
Muscle fiber characteristics
Pork quality
Protein solubility

ASJC Scopus subject areas

Food Science

Access to Document

10.1016/j.meatsci.2009.03.011

Cite this

@article{18420b0991f04617b4077d51618a0606,

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 BV",

number = "1",

}

TY - JOUR

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

UR - http://www.scopus.com/inward/record.url?scp=67349122291&partnerID=8YFLogxK

U2 - 10.1016/j.meatsci.2009.03.011

DO - 10.1016/j.meatsci.2009.03.011

M3 - Article

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

Keywords

ASJC Scopus subject areas

Access to Document

Other files and links

Fingerprint

Cite this