title: The influence of pork quality traits and muscle fiber characteristics on the eating quality of pork from various breeds.
abstract: The purpose of this study was to compare parameters associated with pork quality, muscle fiber, and eating quality among various breeds, and to examine if differences in eating quality were associated to pork quality and muscle fiber characteristics. For carcass and pork quality, although there were significant differences among breeds, the values of parameters in all pigs were assigned a normal quality class, a likely outcome of the similarity in the area percentage of type I and IIB fibers. For eating quality, pork loins from Berkshire pigs were more tender and full of pork flavor than Landrace and Yorkshire pigs. Except juiciness and mouth coating, over 20% of the variability in the eating quality parameters can be explained by pork quality traits and muscle fiber characteristics using multiple regression analysis. Furthermore, differences in muscle pH(24h), cooking loss, shear force, and NPPC marbling score could explain a large proportion of variation in eating quality parameters associated with the texture of pork.
authors.affiliation: Division of Food Bioscience and Technology, Korea University, Seongbuk-Gu, Seoul 136-701, South Korea.
authors.forename: S H
authors.initials: SH
authors.lastname: Lee
authors.forename: J H
authors.initials: JH
authors.lastname: Choe
authors.forename: Y M
authors.initials: YM
authors.lastname: Choi
authors.forename: K C
authors.initials: KC
authors.lastname: Jung
authors.forename: M S
authors.initials: MS
authors.lastname: Rhee
authors.forename: K C
authors.initials: KC
authors.lastname: Hong
authors.forename: S K
authors.initials: SK
authors.lastname: Lee
authors.forename: Y C
authors.initials: YC
authors.lastname: Ryu
authors.forename: B C
authors.initials: BC
authors.lastname: Kim
mesh_terms: D000818:Animals; D001947:Breeding; D003296:Cooking; D016014:Linear Models; D008460:Meat; D018657:Muscle Fibers, Slow-Twitch / Q000378:metabolism*; D024501:Nonmuscle Myosin Type IIB / Q000378:metabolism; D010641:Phenotype; D013552:Swine; D013649:Taste
chemical_list: D024501:Nonmuscle Myosin Type IIB