期刊
MEAT SCIENCE
卷 94, 期 2, 页码 267-273出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2013.02.001
关键词
Muscle fiber; Fiber size; Meat quality; Pork
资金
- BioGreen 21 Program, Rural Development Administration, Republic of Korea [20080401034053]
- Brain Korea 21 Project from the Ministry of Education and Human Resources Development Republic of Korea
- Rural Development Administration (RDA), Republic of Korea [20080401034053] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
The effects of detailed characteristics such as the size and proportion of type IIB fibers in longissimus thoracis muscle on carcass traits and pork quality were investigated. A total of 96 pigs were classified into four groups by the proportion of different IIB fiber sizes. Group NS (high proportion of both small- and normal-sized IIB fibers) had a higher total number (136.4) and density (23131) of type BB fibers, backfat thickness (3720 mm) and intramuscular fat content (4.77%) than the other groups (P<0.05), whereas Group NS had the lowest values of cross-sectional area (3413.85 mu m(2)) and diameter (60.15 mu m) of type BB fiber among the groups (P<0.05). Pig muscles with higher percentage of large BB fibers exhibit tougher, lighter and more exudative meat than pig muscles with a higher proportion of small- or normal-sized IIB fibers. Therefore, an increase in the proportion of large BB fibers causes poor quality of pork. (C) 2013 Elsevier Ltd. All rights reserved.
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