title: Control of fresh meat quality through manipulation of muscle fiber characteristics.
abstract: Variations of fresh meat quality exist because the quality traits are affected by various intrinsic and extrinsic factors. Because the meat quality is basically dependent on muscle fiber characteristics, numerous studies have reported the relationship between quality traits and fiber characteristics. Despite intensive research, the relationship is yet to be fully established, however, the present knowledge suggests several potential ways to manipulate muscle fiber characteristics to improve meat quality. The present paper reviews the definition of fresh meat quality, meat quality traits and variations of meat quality. Also, this review presents recent knowledge underlying the relationship between fresh meat quality traits and muscle fiber characteristics. Finally, the present work proposes several potential factors including breed, genotype, sex, hormone, growth performance, diet, muscle location, exercise and ambient temperature that can be used to manipulate muscle fiber characteristics and subsequently meat quality in animals.
authors.affiliation: Department of Animal Science, Institute of Agriculture & Life Science, Gyeongsang National University, Jinju, Gyeongnam, South Korea. stjoo@gnu.ac.kr
authors.forename: S T
authors.initials: ST
authors.lastname: Joo
authors.forename: G D
authors.initials: GD
authors.lastname: Kim
authors.forename: Y H
authors.initials: YH
authors.lastname: Hwang
authors.forename: Y C
authors.initials: YC
authors.lastname: Ryu
mesh_terms: D000818:Animals; D001947:Breeding; D002417:Cattle; D063427:Food Quality; D005838:Genotype; D008460:Meat / Q000032:analysis*; D018485:Muscle Fibers, Skeletal / Q000737:chemistry*; D010641:Phenotype; D011200:Poultry; D034561:Sheep, Domestic; D013552:Swine
keywords: Meat quality traits; Muscle fiber characteristics; Muscle fiber types