title: Effects of muscle cortisol concentration on muscle fiber characteristics, pork quality, and sensory quality of cooked pork.
abstract: 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.
authors.affiliation: Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul, South Korea.
authors.forename: Y M
authors.initials: YM
authors.lastname: Choi
authors.forename: K C
authors.initials: KC
authors.lastname: Jung
authors.forename: J H
authors.initials: JH
authors.lastname: Choe
authors.forename: B C
authors.initials: BC
authors.lastname: Kim
mesh_terms: D000818:Animals; D003116:Color; D006801:Humans; D006854:Hydrocortisone / Q000378:metabolism*; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis* / Q000592:standards; D018485:Muscle Fibers, Skeletal / Q000378:metabolism*; D013314:Stress, Mechanical; D013552:Swine; D013649:Taste; D014867:Water
chemical_list: D014867:Water; D006854:Hydrocortisone