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 45min and 24h postmortem, and also had higher L(∗) values and reduced water holding capacity. In addition, blood glucose level had a negative relationship with pH(45min) 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.
authors.affiliation: Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, 5-1 Anam-dong, Sungbuk-gu, Seoul 136-713, South Korea.
authors.forename: J H
authors.initials: JH
authors.lastname: Choe
authors.forename: Y M
authors.initials: YM
authors.lastname: Choi
authors.forename: S H
authors.initials: SH
authors.lastname: Lee
authors.forename: Y J
authors.initials: YJ
authors.lastname: Nam
authors.forename: Y C
authors.initials: YC
authors.lastname: Jung
authors.forename: H C
authors.initials: HC
authors.lastname: Park
authors.forename: Y Y
authors.initials: YY
authors.lastname: Kim
authors.forename: B C
authors.initials: BC
authors.lastname: Kim