Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul, South Korea.
Meat Sci. 2012 Aug;91(4):490-8. doi: 10.1016/j.meatsci.2012.03.003. Epub 2012 Mar 15.
The effect of muscle cortisol concentration on muscle fiber characteristics and technological and sensory quality of pork was investigated. With the exception of the percentage of type IIA fibers, muscle fiber characteristics were not associated to cortisol levels. However, muscle cortisol concentration was positively associated with muscle pH(24h) (r = 0.23, P<0.05) and negatively associated with drip loss (r = -0.49, P<0.001), lightness (r = -0.24, P<0.05), shear force (r = -0.25, P<0.05), and texture profile analysis-hardness (r = -0.35, P<0.01). Additionally, the water-holding capacity of meat samples was affected by cortisol levels, with lower cortisol concentrations associated with less tender samples. These results indicate that the concentration of cortisol in the muscle is related with meat quality as well as the sensory quality of cooked pork.
研究了肌肉皮质醇浓度对肌肉纤维特性以及猪肉的工艺和感官品质的影响。除了 IIA 型纤维百分比外，肌肉纤维特性与皮质醇水平无关。然而，肌肉皮质醇浓度与肌肉 pH 值（24 小时）呈正相关（r = 0.23，P<0.05），与滴水损失（r = -0.49，P<0.001）、亮度（r = -0.24，P<0.05）、剪切力（r = -0.25，P<0.05）和质地分析硬度（r = -0.35，P<0.01）呈负相关。此外，肉样的持水能力受皮质醇水平的影响，皮质醇浓度较低的肉样嫩度较低。这些结果表明，肌肉中皮质醇的浓度与肉的质量以及熟猪肉的感官质量有关。
