Ryu Y C, Kim B C
Division of Food Science, College of Life and Environmental Sciences, Korea University, 5-1 Anam-dong, Sungbuk-gu, Seoul 136-701, Republic of Korea.
Meat Sci. 2005 Oct;71(2):351-7. doi: 10.1016/j.meatsci.2005.04.015. Epub 2005 Jun 14.
The aim of this study was to investigate the histochemical parameters of muscle fibers, and to estimate the correlation of muscle fiber characteristic to postmortem metabolic rate and meat quality traits in pigs. A total of 231 crossbred pigs were evaluated. Samples of the longissimus dorsi muscle were taken to evaluate the histochemical characteristics, postmortem metabolic rate and meat quality. Fiber type composition was mainly related to postmortem metabolic rate and meat quality traits among various muscle fiber characteristics. The percentage of type IIb fiber was negatively related to pH(45min) (r=-0.33) and positively to R-value (r=0.32). Drip loss was negatively related to fiber area percentages of type I and IIa (r=-0.25 and -0.26, respectively) and positively related to type IIb percentage (r=0.39). A similar tendency was found between lightness and fiber area percentage. In conclusion, increasing the percentage of type IIb fiber is related to increasing the postmortem metabolic rate, and is related to the deterioration of meat quality.
本研究的目的是调查肌纤维的组织化学参数，并评估猪肌纤维特性与宰后代谢率和肉质性状之间的相关性。共评估了231头杂交猪。采集背最长肌样本以评估组织化学特征、宰后代谢率和肉质。在各种肌纤维特征中，纤维类型组成主要与宰后代谢率和肉质性状相关。IIb型纤维的百分比与pH（45分钟）呈负相关（r = -0.33），与R值呈正相关（r = 0.32）。滴水损失与I型和IIa型纤维面积百分比呈负相关（分别为r = -0.25和-0.26），与IIb型百分比呈正相关（r = 0.39）。亮度与纤维面积百分比之间也发现了类似的趋势。总之，增加IIb型纤维的百分比与宰后代谢率的增加有关，并且与肉质的恶化有关。
