Park Junyoung, Moon Sung Sil, Song Sumin, Cheng Huilin, Im Choeun, Du Lixin, Kim Gap-Don
Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Korea.
Mgenic Bio, Anseong 17529, Korea.
J Anim Sci Technol. 2024 Mar;66(2):251-265. doi: 10.5187/jast.2023.e126. Epub 2024 Mar 31.
Meat derived from skeletal muscles of animals is a highly nutritious type of food, and different meat types differ in nutritional, sensory, and quality properties. This study was conducted to compare the results of previous studies on the muscle fiber characteristics of major porcine skeletal muscles to the end of providing basic data for understanding differences in physicochemical and nutritional properties between different porcine muscle types (or meat cuts). Specifically, the muscle fiber characteristics between 19 major porcine skeletal muscles were compared. The muscle fibers that constitute porcine skeletal muscle can be classified into several types based on their contractile and metabolic characteristics. In addition, the muscle fiber characteristics, including size, composition, and density, of each muscle type were investigated and a technology based on these muscle fiber characteristics for improving meat quality or preventing quality deterioration was briefly discussed. This comparative review revealed that differences in muscle fiber characteristics are primarily responsible for the differences in quality between pork cuts (muscle types) and also suggested that data on muscle fiber characteristics can be used to develop optimal meat storage and packaging technologies for each meat cut (or muscle type).
来自动物骨骼肌的肉是一种营养丰富的食物类型，不同类型的肉在营养、感官和品质特性方面存在差异。本研究旨在比较以往关于猪主要骨骼肌纤维特征的研究结果，为理解不同猪肌肉类型（或肉块）之间的物理化学和营养特性差异提供基础数据。具体而言，比较了19种猪主要骨骼肌之间的肌纤维特征。构成猪骨骼肌的肌纤维可根据其收缩和代谢特性分为几种类型。此外，研究了每种肌肉类型的肌纤维特征，包括大小、组成和密度，并简要讨论了基于这些肌纤维特征改善肉质或防止品质下降的技术。这一比较综述表明，肌纤维特征的差异是猪肉切块（肌肉类型）之间品质差异的主要原因，还表明肌纤维特征数据可用于为每种肉块（或肌肉类型）开发最佳的肉类储存和包装技术。
