Effects of Blast Chilling on Fresh Pork Quality in Chops from the Longissimus Dorsi

2015 ◽  
Author(s):  
Aaron M. Blakely ◽  
Edward M. Steadham ◽  
Kenneth J. Prusa ◽  
Christine A. Fedler ◽  
Elisabeth J. Huff-Lonergan ◽  
...  
Keyword(s):  
Longissimus Dorsi ◽  
Pork Quality

VARIATION IN GLYCOLYTIC POTENTIAL AND FRESH PORK QUALITY TRAITS ALONG THE LONGISSIMUS DORSI OF SLAUGHTER WEIGHT PIGS*

2006 ◽  
Vol 17 (3) ◽  
pp. 237-247 ◽  
Author(s):  
T.M. BERTOL ◽  
M. ELLIS ◽  
M.J. RITTER ◽  
F.K. MCKEITH ◽  
D.N. HAMILTON
Keyword(s):  
Longissimus Dorsi ◽  
Pork Quality ◽  
Quality Traits ◽  
Slaughter Weight ◽  
Glycolytic Potential

Meat quality and chemical assessment of porcine longissimus dorsi within different muscle pH

2019 ◽  
Vol 59 (6) ◽  
pp. 1155 ◽  
Author(s):  
D. R. Kang ◽  
S. A. Belal ◽  
E. S. R. Cho ◽  
H. N. Kang ◽  
J. H. Jung ◽  
...  
Keyword(s):  
Amino Acids ◽  
Adenosine Diphosphate ◽  
Physicochemical Characteristics ◽  
Low Ph ◽  
Eating Quality ◽  
Longissimus Dorsi ◽  
Pork Quality ◽  
Isoleucine Leucine ◽  
High Ph ◽  
Longissimus Dorsi Muscle

This study was carried out to investigate the influence of pH on the Berkshire’s pork longissimus dorsi muscle, by comparing physicochemical characteristics in a high pH group (5.92 ± 0.02) and a low pH group (5.55 ± 0.03) on the basis of muscle pH24 h post-mortem. Fifteen pigs were assigned to each group (n = 15). The low pH group showed higher filter-paper fluid uptake, cooking loss and National Pork Producers Council marbling scores but did not significantly differ from the high pH group (P > 0.05). The low pH group also showed higher Commission International de l’Eclairage L* and b*, drip loss, and shearing forces were significantly different from the high pH group. However, Commission International de l’Eclairage meat colour value (a*) and National Pork Producers Council colour were higher in the high pH group. The content of glutamic acid, threonine, and serine amino acids associated with a good flavour was higher in the high pH group. Also, amino acids associated with a bitter or poor flavour, such as valine, isoleucine, leucine, tyrosine, and histidine, was higher in the high pH group as well. The taste of umami was significantly (P < 0.01) higher in the high pH group. Levels of the nucleotide compounds hypoxanthine and inosine tended to be higher (P < 0.05) in the high pH group, whereas adenosine diphosphate levels were increased in the low pH group (P < 0.05). It is concluded that pH of pork could be a good indicator of pork quality and related to factors influencing pork eating quality. As pH of pork is not only positively associated with physical traits of pork but also closely related to chemical traits of which higher free amino acids and nucleotides enhance pork quality.

Evidence for calpastatin cleavage by calpain in postmortem porcine longissimus dorsi

2001 ◽  
Vol 2001 ◽  
pp. 73-73
Author(s):  
P. L. Sensky ◽  
T. Parr ◽  
R. G. Bardsley ◽  
P. J. Buttery ◽  
C. Warkup
Keyword(s):  
Important Determinant ◽  
Longissimus Dorsi ◽  
Pork Quality ◽  
Endogenous Inhibitor ◽  
Porcine Tissue ◽  
Calcium Dependent

Calpastatin is the endogenous inhibitor of the calcium-dependent protease family known as calpains and is thought to be an important determinant of postmortem tenderisation rates in beef, lamb and pork (Koohmaraie, 1996; Parr et al, 1999). Regulation of calpastatin is therefore of great importance if efforts to overcome unpredictable incidences of pork toughness are to succeed. Recent evidence in ovine tissue has shown that calpastatin is susceptible to fragmentation by calpains (Doumit and Koohmaraie, 1999). The ability of calpain to fragment calpastatin in porcine tissue was investigated and the consequences for pork quality are considered.

scholarly journals Transcript variants of a region on SSC15 rich in QTLs associated with meat quality in pigs

2017 ◽  
Vol 17 (3) ◽  
pp. 703-715 ◽  
Author(s):  
Katarzyna Piórkowska ◽  
Kacper Żukowski ◽  
Tomasz Szmatoła ◽  
Katarzyna Ropka-Molik ◽  
Mirosław Tyra
Keyword(s):  
Meat Quality ◽  
Chromosome Region ◽  
Variant Calling ◽  
Longissimus Dorsi ◽  
Pork Quality ◽  
Drip Loss ◽  
Gene Variants ◽  
Rna Seq ◽  
Transcriptome Profile ◽  
High Effect

Abstract A high meat percentage in the porcine carcass has been achieved as a result of selection, but it has contributed to a deterioration of pork quality. The level of intramuscular fat has significantly declined, the pork has lost its tenderness and drip loss in meat has substantially increased, which has led to a deterioration of meat flavour and its technological suitability. The recovery of good pork quality could be supported by the development of genetic markers enabling faster breeding progress. This study presents a method by using RNA-seq data that identifies new variants for a chromosome region rich in QTLs for pork quality and selects gene candidates for these traits. This work included two pig breeds: the Polish Landrace (PL) and Puławska (PUL), which differ in meat quality and fat content. The transcriptome profile was estimated for semimembranosus and longissimus dorsi muscles. Into variant calling analysis, transcripts of both muscles encoded by genes located in a region between microsatellites SW964 and SW906 (43-135.9 Mbp) in SSC15 were included. In total, 439 transcripts were searched, 2,800 gene variants were identified and 6 mutations with a high effect belonging to the frameshift variants were found (ENSSSCG00000015976, ENSSSCG00000027516, WRN and XIRP2). Moreover, several interesting significant missense variants in PDLIM3, PLCD4 and SARAF genes were detected. These genes are recommended as candidates for meat quality; however they require further investigation in an association study.

Identification of proteomic biomarkers in M. Longissimus dorsi as potential predictors of pork quality

Meat Science ◽  
2013 ◽  
Vol 95 (3) ◽  
pp. 679-687 ◽  
Author(s):  
Marinus F.W. te Pas ◽  
Leo Kruijt ◽  
Mariusz Pierzchala ◽  
Ronald E. Crump ◽  
Sjef Boeren ◽  
...  
Keyword(s):  
Longissimus Dorsi ◽  
Pork Quality

scholarly journals Competitive endogenous RNA network reveals that miR-1343 play key regulatory roles in longissimus dorsi muscle between Saba and Yorkshire pigs

2019 ◽  
Author(s):  
Wei Hu ◽  
Qiang Chen ◽  
Xiaoyi Wang ◽  
Xinxing Dong ◽  
Mingli Li ◽  
...  
Keyword(s):  
Regulatory Mechanism ◽  
Longissimus Dorsi ◽  
Pork Quality ◽  
Regulation Mechanism ◽  
Pig Breeds ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Muscle Formation ◽  
Yorkshire Pigs ◽  
Quality Formation

Abstract Background Pork quality is an important economic trait in pig industry, and increasing data shows that Chinese indigenous and Western commercial pig breeds have significant differences in pork quality. However, the molecular regulatory mechanism of pork quality formation is still unclear. The aim of this study was to explore the transcriptional regulation mechanism of pork quality formation of Chinese Saba pig (SS) and Western Yorkshire pig (YY) breeds. Results A total of 31 DEmiRNAs, 902 DEmRNAs, 47 DElncRNAs and 198 DEcircRNAs were identified in longissimus dorsi muscles between SSs and YYs. On the basis of differentially expressed RNAs, two ceRNA networks including lncRNA-miRNA-mRNA and circRNA-miRNA-mRNA were established, and two ceRNA networks showed that miR-1343 had the most links in two ceRNA networks, which demonstrated that miR-1343 might play key regulatory roles in longissimus dorsi muscle formation between SS and YY breeds. Conclusions The present study identified miR-1343 as key regulatory factor in pig longissimus dorsi muscle formation by ceRNA networks, which provides novel insights into molecular regulatory mechanism of pork quality formation between fat-type and lean-type pig breeds.

scholarly journals Marinade with alkaline solutions for the improvement of pork quality

2012 ◽  
Vol 47 (11) ◽  
pp. 1655-1662 ◽  
Author(s):  
Viviane Maria Oliveira dos Santos ◽  
Fabiana Ribeiro Caldara ◽  
Leonardo de Oliveira Seno ◽  
Gelson Luis Dias Feijó ◽  
Ibiara Correia de Lima Almeida Paz ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Sodium Bicarbonate ◽  
Shear Force ◽  
Sodium Tripolyphosphate ◽  
Alkaline Solutions ◽  
Longissimus Dorsi ◽  
Pork Quality ◽  
Randomized Design ◽  
Pig Muscle ◽  
Ph Decrease

The objective of this work was to evaluate the effects of alkaline solution marinades on the characteristics of pork subjected to post-mortem pH decrease in pig muscle. The pH of carcasses was measured in a commercial slaughterhouse (n = 526), 45 min after slaughtering (pH45) and, then, the carcasses were divided into the groups with pH45<5.7 or pH45>5.7. Ten samples of the longissimus dorsi muscles of each group were collected and distributed in an entirely randomized design, in a 2x4 factorial arrangement, with two conditions (pH45<5.7 or pH45>5.7), and four marinade solutions: TC, no marinade; TM1, sodium bicarbonate and sodium chloride; TM2, sodium tripolyphosphate and sodium chloride; TM3, sodium bicarbonate, sodium tripolyphosphate and sodium chloride. There was no interaction between pH45 of the meat and the marinade treatments. Meat with pH45<5.7 showed higher values for lightness, and for purge loss (PL), exudate loss (EL), cooking loss (CL) and shear force (SF). Marinating increased the pH, reduced the lightness, EL, CL and SF, and improved tenderness, juiciness and flavor of meat. Marinades with solutions containing chloride, bicarbonate, and sodium tripolyphosphate are effective in the improvement of pork quality, making physical characteristics of marinated meat similar to those of fresh pork, as a consequence of accelerated postmortem glycolysis.

scholarly journals PORK QUALITY ATTRIBUTES: THEIR ESTIMATION AND THEIR RELATIONSHIPS WITH CARCASS COMPOSITION IN COMMERCIAL PIGS

1981 ◽  
Vol 61 (2) ◽  
pp. 289-298 ◽  
Author(s):  
A. H. MARTIN ◽  
H. T. FREDEEN ◽  
P. J. L’HIRONDELLE ◽  
A. C. MURRAY ◽  
G. M. WEISS
Keyword(s):  
Regional Differences ◽  
Quality Attributes ◽  
Carcass Composition ◽  
Muscle Quality ◽  
Longissimus Dorsi ◽  
Pork Quality ◽  
Regression Equations ◽  
Longissimus Dorsi Muscle ◽  
Dorsi Muscle ◽  
Wide Range

A survey of certain muscle parameters was conducted on 3114 swine carcasses at three major Canadian commercial packing plants and from a wide range in carcass fatness (backfat measurements) and carcass weights. Sex of carcass had no significant effect on pork quality measurements. There were large regional differences in the incidence of pale, soft, exudative (PSE) and dark, firm, dry (DFD) musculature and these may have resulted from differences in method of stunning (CO2 vs. electrical) or from differences in preslaughter stress and other management conditions associated with plant of origin. Muscle quality attributes were not associated with grade (ie., backfat and weight) and multiple regression equations based on several measures of carcass composition explained less than 11% of the variance observed in any of the quality attributes. The frequency of moderate to severely watery longissimus dorsi muscle (PSE score < 2.0) ranged from 2.5 to 9.7% depending on plant of origin, with plant differences in the frequency of DFD musculature (scores > 3.5) ranging from 21.5 to 34.9%. Muscle temperature and pH taken 45 min postmortem, the measures conventionally employed for early detection of potentially PSE pork, were of negligible utility for this purpose.

scholarly journals Influence of the time of housing on the quality of pig meat

2011 ◽  
Vol 27 (3) ◽  
pp. 809-817 ◽  
Author(s):  
I. Imrich ◽  
J. Mlynek ◽  
B. Bobcek ◽  
Z. Győrödy ◽  
E. Mlyneková ◽  
...  
Keyword(s):  
Ph Value ◽  
Longissimus Dorsi ◽  
Pork Quality ◽  
Average Value ◽  
Group A ◽  
Pig Meat ◽  
Pse Meat

In the experiment, 367 hybrid meat pigs were tested. Transport of all observed pigs took 1 hour to get to a slaughterhouse. The housing period of the observed groups in the slaughterhouse took 1, 2, 4, 12, 13, 14, 16, 17, and 41 hours. The pH value was measured in the musculus longissimus dorsi (MLD) as well as in musculus semimembranosus in the thigh meat (MSM) 45 minutes after slaughter. The highest average pH MLD value (6.36) was recorded in the group of pigs that were housed in the slaughterhouse for the shortest period of time. The average pH MLD value in pigs with the shortest period of housing was statistically arguably higher (P<0.01) in comparison with the groups that were housed in the slaughterhouse from 4 - 17 hours. The group of pigs with the shortest housing period of time had also achieved the highest average value (6.45?0.27) of the pH MSM indicator. Compared to that group, a provably lower average of pH MSM values were recorded in groups with the length of housing 13, 14, and 17 hours (P<0.01). It has resulted from the experiment that after a short - lasting transport it is desirable, in terms of pork quality, to slaughter the animals as soon as possible after their arrival to the slaughterhouse. An animal that is slaughtered after a 12- hour housing might mean a threat for the increased occurence of the PSE meat due to the consequence of stress caused during the stay in the slaughterhouse.

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