Meta-Regression Analysis of Relationships between Fibre Type and Meat Quality in Beef and Pork-Focus on Pork

This meta-regression analysis was conducted to identify the relationship between fibretype cross-sectional area (CSA) and frequency (%) and meat quality traits, especially tenderness (sensory and Warner-Bratzler Shear Force, WBSF). Literature searches were conducted using specific keywords which resulted in 32 peer-reviewed manuscripts that contained averages and correlation coefficients for fibre type (frequency and CSA) and quality traits of longissimus muscle for beef and pork (7 and 25 studies respectively). Correlations were analysed in meta-regression using R-Studio and linear regression was also conducted. For the combined beef and pork analysis, only pH, WBSF, and drip loss were associated with fibre type frequency and CSA (p < 0.05 for all). Limiting the analysis to pork, the key results were frequency of type I fibres were associated with decreased drip loss, increased cook loss, decreased lightness (L*) and increased sensory tenderness whereas frequency of type IIb fibres were associated with increased drip loss (p < 0.05 for all). In addition, the CSA of type I and IIb fibres was associated with colour traits lightness and redness (p < 0.05 for all). Future research should focus on fibre type across breeds and muscles to further understand the impacts of fibre type frequency and CSA on quality.

Automated summary

This meta-regression analysis aimed to investigate the relationship between fibre type cross-sectional area (CSA) and frequency (%) and meat quality traits, specifically tenderness. The results showed that only pH, WBSF, and drip loss were significantly associated with fibre type frequency and CSA (p < 0.05). When limited to pork analysis, it was found that frequency of type I fibres was associated with decreased drip loss, increased cook loss, decreased lightness (L*), and increased sensory tenderness, while frequency of type IIb fibres was associated with increased drip loss (p < 0.05). Additionally, CSA of type I and IIb fibres was correlated with color traits of lightness and redness (p < 0.05). Further research should focus on different breeds and muscles to enhance understanding of the effects of fibre type frequency and CSA on meat quality.