The influence of pork quality traits and muscle fiber characteristics on the eating quality of pork from various breeds

Meat Science ◽  
2012 ◽  
Vol 90 (2) ◽  
pp. 284-291 ◽  
Author(s):  
S.H. Lee ◽  
J.H. Choe ◽  
Y.M. Choi ◽  
K.C. Jung ◽  
M.S. Rhee ◽  
...  
Keyword(s):  
Muscle Fiber ◽  
Eating Quality ◽  
Pork Quality ◽  
Quality Traits

Relationship of Carcass Weight to Muscle Fiber Characteristics and Pork Quality of Crossbred (Korean Native Black Pig × Landrace) F2 Pigs

2011 ◽  
Vol 6 (2) ◽  
pp. 522-529 ◽  
Author(s):  
Gap-Don Kim ◽  
Byeong-Woo Kim ◽  
Jin-Yeon Jeong ◽  
Sun-Jin Hur ◽  
In-Chul Cho ◽  
...  
Keyword(s):  
Muscle Fiber ◽  
Carcass Weight ◽  
Pork Quality ◽  
Relationship Of

scholarly journals Characterizing Pork Quality of Carcasses with an Average Weight of 119 Kg

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
H. Price ◽  
A. B. Lerner ◽  
E. A. Rice ◽  
J. E. Lowell ◽  
B. N. Harsh ◽  
...  
Keyword(s):  
Iodine Value ◽  
Total Population ◽  
Fiber Type ◽  
Carcass Weight ◽  
Average Weight ◽  
Pork Quality ◽  
Quality Traits ◽  
Quality Measurements

ObjectivesBetween 1995 and 2018, average hot carcass weight of U.S. pork carcasses increased from 82 kg to 96 kg, which is an increase of approximately 17%. At current rates, pork carcasses in the U.S. will weigh on average, 105 kg by the year 2030 and over 118 kg by 2050. Although this represents an increase in throughput efficiency due to increases in economy of scale, projecting continued increases in the future raises some concerns. Therefore, the objective was to characterize pork quality of carcasses ranging from 78 to 145 kg with a mean weight of 119 kg.Materials and MethodsCarcass composition, such as hot carcass weight (HCW), back fat depth and loin depth were measured on 666 carcasses. Additionally, loin quality measurements, such as pH, loin instrumental and visual color, and iodine value of clear plate fat were measured on approximately 90% of the total population. Ham quality, 14 d aged loin and chop quality measurements, and loin chop slice shear force (SSF) were evaluated on approximately 30% of the total population. Finally, myosin heavy chain fiber type determination was completed on approximately 50 carcasses selected from carcasses ranging from 97 to 133 kg. The slope of regression lines and coefficients of determination between hot carcass weights and quality traits were calculated using the REG procedure in SAS and considered significantly different from 0 at P ≤ 0.05.ResultsAs HCW increased loin depth (b1 = 0.2496, P < 0.0001), back fat depth (b1 = 0.1374, P < 0.0001), loin weight (b1 = 0.0345, P < 0.0001), chop weight (b1 = 1.6626, P < 0.0001), and ham weight (b1 = 0.1044, P < 0.0001) increased. There was a decrease in estimated lean (b1 = –0.0751, P < 0.0001) and iodine value (b1 = –0.0923, P < 0.0001) as carcass weight increased, however, HCW only accounted for ≤ 24% (R2 = 0.24) of the variation in estimated lean and iodine value. Additionally, there were no significant differences in gluteus medius pH (b1 = 0.0009, P = 0.30) or instrumental lightness (b1 = 0.0301, P = 0.15), redness (b1 = –0.0036, P = 0.73) or yellowness (b1 = 0.0058, P = 0.57) of the ham as carcass weight increased. As carcass weight increased, 1 d loin instrumental yellowness (b*) increased (b1 = 0.0092 P < 0.01), however HCW only explained 1% of the variation in b*. Heavier carcasses were more tender (decreased SSF of chops cooked to 71°C, (b1 = –0.0674, P < 0.0001), although HCW only explained 9% of the variation in SSF. Total cook loss of chops used for SSF determination decreased as HCW increased (b1 = –0.0512, P < 0.0001), and HCW explained 15% (R2 = 0.15) of the variation in total cook loss. There were no significant differences in fiber type percentage, type 1 (b1 = –0.0170, P = 0.81), 2a (b1 = –0.0786, P = 0.23), 2x (b1 = –0.0201, P = 0.80), or 2b (b1 = 0.1224, P = 0.37), or fiber type area, type 1 (b1 = –26.6331, P = 0.22), 2a (b1 = –40.7257, P = 0.07), 2x (b1 = –46.9459, P = 0.25), or 2b (b1 = –26.2537, P = 0.38) as HCW increased.ConclusionDue to the lack of variation explained by HCW (≤ 15%), pork quality traits are not expected to be compromised as HCW continues to increase. The results suggest that increasing HCW to 119 kg did not have detrimental effects on pork quality attributes.

Effects of maternal parity on the pork quality traits of progeny

2018 ◽  
Vol 58 (11) ◽  
pp. 2109
Author(s):  
Jun-Mo Kim ◽  
Dong-Geun Kang ◽  
Sang-Hoon Lee ◽  
Kyung-Bo Ko ◽  
Youn-Chul Ryu
Keyword(s):  
Meat Quality ◽  
Principal Component ◽  
Muscle Fibres ◽  
Pork Quality ◽  
Quality Traits ◽  
Quality Properties ◽  
Muscle Ph ◽  
Maternal Parity ◽  
Stage 1

This study aimed to identify the influence of sow parity on the meat quality of progeny. A total of 656 progeny from 196 sows were categorised into three different groups based on parity: stage 1 (gilt), 2 (second to fourth parities), and 3 (over fifth parity). According to the significant differences between the parity stage groups in the multiple meat quality properties (P < 0.05), the parity stage 1 had higher muscle pH and lower drip loss in meat quality traits and showed smaller area composition of type IIb muscle fibres in muscle fibre characteristics than the other older groups. Moreover, the parity stage 1 group had significantly higher springiness, adhesiveness and chewiness (P < 0.001), whereas the stage 3 group showed relatively lower cohesiveness (P < 0.05) in the meat texture properties. The principal component analysis displayed more distance between stage 1 and other two groups than the distance between stage 2 and 3. Therefore, we suggest that maternal parity may affect pork quality in progeny and the younger stage group could have better meat quality than the older group.

The relation of blood glucose level to muscle fiber characteristics and pork quality traits

Meat Science ◽  
2009 ◽  
Vol 83 (1) ◽  
pp. 62-67 ◽  
Author(s):  
J.H. Choe ◽  
Y.M. Choi ◽  
S.H. Lee ◽  
Y.J. Nam ◽  
Y.C. Jung ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Blood Glucose Level ◽  
Glucose Level ◽  
Muscle Fiber ◽  
Pork Quality ◽  
Quality Traits

Relationship between sire estimated breeding values and the meat and eating quality of meat from their progeny grown on two planes of nutrition

2005 ◽  
Vol 45 (5) ◽  
pp. 525 ◽  
Author(s):  
D. L. Hopkins ◽  
R. S. Hegarty ◽  
T. C. Farrell
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Best Practice ◽  
Intramuscular Fat ◽  
Eating Quality ◽  
Quality Traits ◽  
Breeding Values ◽  
Meat Quality Traits ◽  
Estimated Breeding Values

The meat of 140 female lambs was examined. These lambs were sired by 9 Poll Dorset sires (3 selected for growth, 3 for muscling and 3 control) and fed either a low or high plane of nutrition from birth to slaughter. All carcasses were electrically stimulated and portions of M. longissimus thoracis et lumborum (loin) aged for 5 days before freezing. Subsequently, 10 consumers tested each portion for eating quality traits. A portion of the same muscle from the opposing side of the carcass was divided into 3 sections and aged for either 1, 3 or 5 days and then used to measure shear force (objective tenderness). Portions of the M. semimembranosus (topside) were also aged for 3 or 5 days and subjected to shear testing. Low plane animals produced tougher loins (based on shear force). As ultimate pH increased, shear force of the loin increased for low plane animals, while for high plane animals there was no such effect. This latter group had significantly lower ultimate pH values in all 3 muscles tested. Plane of nutrition had the greatest effect on topside shear force with low plane lambs producing tougher topsides. As ultimate pH increased, the topsides became tougher and as expected ageing improved the tenderness. There was no effect of sire EBVs (estimated breeding values) on shear force or objective meat quality traits apart from loin lightness which increased as the EBV for post-weaning weight (PWWT) increased and intramuscular fat in the loin which decreased as sire EBV for post-weaning muscle depth (PEMD) increased. Plane of nutrition did not have a significant effect on eating quality attributes as assessed by consumers. There was, however, an effect of sire EBV for muscling (PEMD) on tenderness, juiciness, flavour and overall liking, such that increased EBV led to decreased scores for the sensory traits. The findings suggest selection of sires for increasing PEMD will have a detrimental affect on the eating quality of their progeny, but this will not be reflected in shear force values or other objective meat quality traits apart from intramuscular fat. The effects of a low plane of nutrition on eating quality were minimal and largely controlled by the use of best practice processing, but were evident for a number of meat quality traits.

Dissecting the genetic basis for the effect of rice chalkiness, amylose content, protein content, and rapid viscosity analyzer profile characteristics on the eating quality of cooked rice using the chromosome segment substitution line population across eight environments

Genome ◽  
2011 ◽  
Vol 54 (1) ◽  
pp. 64-80 ◽  
Author(s):  
Xiaolu Liu ◽  
Xiangyuan Wan ◽  
Xiaodong Ma ◽  
Jianmin Wan
Keyword(s):  
Amylose Content ◽  
Chromosome 8 ◽  
Eating Quality ◽  
Quality Traits ◽  
Cooked Rice ◽  
Qtl Cluster ◽  
Profile Characteristics ◽  
Segment Substitution ◽  
Paste Viscosity

Quantitative trait locus (QTL) mapping and stability analysis were carried out for 16 rice ( Oryza sativa L.) quality traits across eight environments, by using a set of chromosome segment substitution lines with ‘Asominori’ as genetic background. The 16 quality traits include percentage of grain with chalkiness (PGWC), area of chalky endosperm (ACE), amylose content (AC), protein content (PC), peak viscosity, hot paste viscosity, cool paste viscosity, breakdown viscosity (BDV), setback viscosity (SBV), consistency viscosity, cooked-rice luster (LT), scent, tenderness (TD), viscosity, elasticity, and the integrated values of organleptic evaluation (IVOE). A total of 132 additive effect QTLs are detected for the 16 quality straits in the eight environments. Among these QTLs, 56 loci were detected repeatedly in at least three environments. Interestingly, several QTL clusters were observed for multiple quality traits. Especially, one QTL cluster near the G1149 marker on chromosome 8 includes nine QTLs: qPGWC-8, qACE-8, qAC-8, qPC-8a, qBDV-8a, qSBV-8b, qLT-8a, qTD-8a, and qIVOE-8a, which control PGWC, ACE, AC, PC, BDV, SBV, LT, TD, and IVOE, respectively. Moreover, this QTL cluster shows high stability and repeatability in all eight environments. In addition, one QTL cluster was located near the C2340 marker on chromosome 1 and another was detected near the XNpb67 marker on chromosome 2; each cluster contained five loci. Near the C563 marker on chromosome 3, one QTL cluster with four loci was found. Also, there were nine QTL clusters that each had two or three loci; however, their repeatability in different environments was relatively lower, and the genetic contribution rate was relatively smaller. Considering the correlations among all of the 16 quality traits with QTL cluster distributions, we can conclude that the stable and major QTL cluster on chromosome 8 is the main genetic basis for the effect of rice chalkiness, AC, PC, and rapid viscosity analyzer profile characteristics on the eating quality of cooked rice. Consequently, this QTL cluster is a novel gene resource for controlling rice high-quality traits and should be of great significance for research on formation mechanism and molecule improvement of rice quality.

scholarly journals Effect of Breed and Gender on Meat Quality of M. longissimus thoracis et lumborum Muscle from Crossbred Beef Bulls and Steers

Foods ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 173 ◽  
Author(s):  
Jamie Cafferky ◽  
Ruth M. Hamill ◽  
Paul Allen ◽  
John V. O’Doherty ◽  
Andrew Cromie ◽  
...  
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Eating Quality ◽  
Drip Loss ◽  
Quality Traits ◽  
And Gender ◽  
The Relationship ◽  
Sire Breed ◽  
Insight Into

The objective of this study was to determine whether sire breed and/or castration had an effect on meat quality of M. longissimus thoracis et lumborum (LTL) muscle from crossbred bulls and steers and to investigate the relationship amongst the traits examined. Warner–Bratzler shear force (WBSF), intramuscular fat (IMF)%, cook-loss%, drip-loss%, colour (L*, a*, b*) and ultimate pH (upH) were determined in the LTL muscle from eight beef sire breeds representative of the Irish herd (Aberdeen Angus, Belgian Blue, Charolais, Hereford, Limousin, Parthenaise, Salers and Simmental). The results indicate that IMF%, cook-loss% and drip-loss% were associated with breed (p < 0.05); while WBSF, IMF% and cook-loss% differ between genders (p < 0.05). Steer LTL had a greater IMF% and exhibited reduced WBSF and cook-loss% in comparison to the bull LTL (p < 0.05). This study provides greater insight into how quality traits in beef are influenced by breed and gender and will support the industry to produce beef with consistent eating quality.

scholarly journals Ease of Handling and Physiological Parameters of Stress, Carcasses, and Pork Quality of Pigs Handled in Different Group Sizes

Animals ◽  
2019 ◽  
Vol 9 (10) ◽  
pp. 798 ◽  
Author(s):  
Filipe Antonio Dalla Costa ◽  
Osmar Antonio Dalla Costa ◽  
Izabela Cruvinel Di Castro ◽  
Neville George Gregory ◽  
Melissa Selaysim Di Campos ◽  
...  
Keyword(s):  
Meat Quality ◽  
Group Size ◽  
Group Treatment ◽  
Initial Temperature ◽  
Physiological Parameters ◽  
Pork Quality ◽  
Drip Loss ◽  
Quality Traits ◽  
Moving Groups

The effect of different group sizes of pigs (3, 5, and 10 pigs) during handling on physiological parameters, carcasses, and pork quality traits at the farm and slaughterhouse were evaluated in 360 pigs from five farms (four repetitions or group/treatment/farms). Data was analyzed as a factorial of 3 × 5 (3 treatments × 5 farms) to check effects of treatments by analysis of variance in ANOVA. Ease of handling decreased as the group size increased. However, time taken in handling was not influenced by the group size (p > 0.10). Moving pigs in groups of five animals reduced effects on blood cortisol levels (p < 0.05). Fighting and handling lesions in the carcasses increased for bigger handling groups (p < 0.05). Pigs handled in groups of three and ten animals had a higher pHu and initial temperature in Longissimus thoracis and Semimembranosus (p < 0.05) and lower drip loss in Semimembranosus (p < 0.05). However, meat quality classifications of the carcasses were not affected by treatments. Based on the results, moving groups of five pigs seems to be the best strategy to improve animal welfare, carcasses and pork quality.

Sign in / Sign up

Export Citation Format

Share Document