Record number :
1488481
Title of article :
The relation between glycogen, lactate content and muscle fiber type composition, and their influence on postmortem glycolytic rate and pork quality
Author/Authors :
Choe، نويسنده , , J.H and Choi، نويسنده , , Y.M. and Lee، نويسنده , , S.H. and Shin، نويسنده , , H.G. and Ryu، نويسنده , , Y.C. and Hong، نويسنده , , K.C. and Kim، نويسنده , , B.C.، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2008
Pages :
8
From page :
355
To page :
362
Abstract :
This study examined the relation between glycogen, lactate content and muscle fiber type composition, and evaluated their influence on postmortem glycolytic rate and meat quality. Muscle samples were classified based on their glycogen and lactate content at 45 min postmortem. Muscles with low glycogen and high lactate levels showed low muscle pH45 min and high R-values. However, muscles with low glycogen and lactate levels showed normal rates of postmortem glycolysis and normal meat quality. On the other hand, muscles with high glycogen and lactate content showed rapid postmortem glycolysis, paler surface color, higher drip loss, and higher extents of protein denaturation than muscles with high glycogen and low lactate content. These results may be partially explained by muscle fiber type composition. Muscles with low glycogen and lactate content at early postmortem are composed of significantly higher fiber type I and lower fiber type IIB as compared to muscles with high glycogen and lactate content.
Keywords :
Glycogen , lactate , Muscle fiber type composition , Glycolytic rate , pork quality
Journal title :
Meat Science
Journal title :
Meat Science
Serial Year :
2008
Link To Document :
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