JOURNAL BROWSE
Search
Advanced SearchSearch Tips
The Relationship between Meat Color (CIE L* and a*), Myoglobin Content, and Their Influence on Muscle Fiber Characteristics and Pork Quality
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
The Relationship between Meat Color (CIE L* and a*), Myoglobin Content, and Their Influence on Muscle Fiber Characteristics and Pork Quality
Kim, Gap-Don; Jeong, Jin-Yeon; Hur, Sun-Jin; Yang, Han-Sul; Jeon, Jin-Tae; Joo, Seon-Tea;
  PDF(new window)
 Abstract
This study examined the relationship between meat color and myoglobin content, and evaluated their influence on muscle fiber characteristics and overall pork quality. Four groups of pigs were classified by lightness (CIE ) and redness (CIE ): HH, high lightness and high redness; HL, high lightness and low redness; LH, low lightness and high redness; LL, low lightness and low redness. Myoglobin content ranged from 1.2 mg/g to 2.1 mg/g, and was highest in the LH group and lowest in the LL group (p<0.05). Myoglobin content correlated significantly with redness (CIE ) (r = 0.45, p<0.01). Fiber compositions of type I and IIA were closely related to lightness and redness. Pork with higher sizes of type IIA and IIB fibers had lower lightness and redness, respectively, which was tougher than the other pork. Pork having the highest lightness and lowest redness, often considered "pale", has higher values in drip loss than the other classes of pork tested.
 Keywords
myoglobin content;meat color;muscle fiber;pork quality;
 Language
English
 Cited by
1.
Meat Quality and Volatile Flavor Traits of Duroc, Berkshire and Yorksire Breeds,;;;;;;;;;;;;;

한국축산식품학회지, 2011. vol.31. 6, pp.807-816 crossref(new window)
2.
돼지도체 등급판정기준 육색등급과 기계적 측정값간의 상관관계,김동준;이도현;이용기;박동원;김갑돈;정은영;서현우;정진연;주선태;양한술;

농업생명과학연구, 2012. vol.46. 1, pp.133-139
1.
Effects of Whey Powder Supplementation on Dry-Aged Meat Quality, Korean Journal for Food Science of Animal Resources, 2016, 36, 3, 397  crossref(new windwow)
2.
Control of fresh meat quality through manipulation of muscle fiber characteristics, Meat Science, 2013, 95, 4, 828  crossref(new windwow)
3.
Association of genotype of POU1F1 intron 1 with carcass characteristics in crossbred pigs, Journal of Animal Science and Technology, 2014, 56, 1, 25  crossref(new windwow)
4.
Meat Quality and Volatile Flavor Traits of Duroc, Berkshire and Yorksire Breeds, Korean Journal for Food Science of Animal Resources, 2011, 31, 6, 807  crossref(new windwow)
5.
Dietary resveratrol supplementation improves meat quality of finishing pigs through changing muscle fiber characteristics and antioxidative status, Meat Science, 2015, 102, 15  crossref(new windwow)
6.
Color changes in the surface of fresh cut meat: A fractal kinetic application, Food Research International, 2013, 54, 2, 1430  crossref(new windwow)
7.
The influence of fiber size distribution of type IIB on carcass traits and meat quality in pigs, Meat Science, 2013, 94, 2, 267  crossref(new windwow)
 References
1.
AOAC (1995) Official methods of analysis, Sec. 950.46 A. Association of Office Analytical Chemists, Arlington, Virginia, USA.

2.
Bekhit, A. E. D. and Faustman, C. (2005) Metmyoglobin reducing activity. Meat Sci. 71, 407-439. crossref(new window)

3.
Bekhit, A. E. D., Geesink, G. H., Ilian, M. A., Morton, J. D., and Bickerstaffe, R. (2003) The effects of natural antioxidants on oxidative processes and metmyoglobin reducing activity in beef patties. Food Chem. 81, 175-187. crossref(new window)

4.
Brewer, M. S., Zhu, L. G., Bidner, B. D., Meisinger, J., and McKeith, F. K. (2001) Measuring pork color: Effects of bloom time, muscle, pH and relationship to instrumental parameters. Meat Sci. 57, 169-176. crossref(new window)

5.
Brooke, M. H. and Kaiser, K. K. (1970) Muscle fiber types: How many and what kind? Arch. Neurol. 23, 369-379. crossref(new window)

6.
Cassens, R. G. and Cooper, C. C. (1971) Red and white muscle. Adv. Food Res. 19, 1-74. crossref(new window)

7.
Cornforth, D. (1994) Color - its basis and importance. In: Pearson, A. M. and Dutson, T. R. (eds). Advances in meat research, Blackie Academic and Professional, London, Vol. 9, pp. 34-78.

8.
Cross, H. R., West, R. L., and Dutson, T. R. (1981) Comparison of methods for measuring sarcomere length in beef semitendinosus muscle. Meat Sci. 5, 261-266. crossref(new window)

9.
Drabkin, D. L. (1950) The distribution of the chromoproteins, hemoglobin, myoglobin, and cytochrome c, in the tissues of the different species, and the relationship of the total content of each chromoprotein to body mass. J. Biol. Chem. 182, 317-33.

10.
Faustman, C. and Cassens, R. G. (1990) The biochemical basis for meat discolouration in fresh meat: a review. J. Muscle Foods 1, 217-243. crossref(new window)

11.
Faustman, C., Liebler, D. C., McClure, T. D., and Sun, Q. (1999) Alpha, beta-unsaturated aldehydes accelerate oxymyoglobin oxidation. J. Agri. Food Chem. 47, 3140-3144. crossref(new window)

12.
Fischer, K. (2007) Drip loss in pork: influencing factors and relation to further meat quality traits. J. Anim. Breed. Genet. 124, 12-18.

13.
Folch, J., Lees, M., and Sloane-Stanley, G. H. (1957) A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226, 497-509.

14.
Hulsegge, B., Engel, B., Buist, W., Merkus, G. S. M., and Klont. R. E. (2001) Instrumental colour classification of veal carcasses. Meat Sci. 57, 191-195. crossref(new window)

15.
Jeong, J. Y., Hur, S. J., Yang, H. S., Moon, S. H., Hwang, Y. H., Park, G. B., and Joo, S. T. (2009) Discoloration characteristics of 3 major muscles from cattle during cold storage. J. Food Sci. 74, 1-5.

16.
Joo, S. T., Kauffman, R. G., Kim, B. C., and Park., G. B. (1999) The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle. Meat Sci. 52, 291-297. crossref(new window)

17.
Karlsson, A., Enfalt, A. C., Essen-Gustavsson, B., Lundstrom, K., Rydhmer, L., and Stern, S. (1993) Muscle histochemical and biochemical properties in relation to meat quality during selection for increased lean tissue growth rate in pigs. J. Anim. Sci. 71, 930-938.

18.
Lengerken, G., Wicke, M., and Maak, S. (1997) Stress susceptibility and meat quality-situation and prospects in animal breeding and research. Arch. Tierz. 40, 163-171.

19.
Lindahl, G., Lundstrom, K., and Tornberg, E. (2001) Contribution of pigment content, myoglobin forms and internal reflectance to the colour of pork loin and ham from pure breed pigs. Meat Sci. 59, 141-151. crossref(new window)

20.
Lundstrom, K., Barton, P. G., Andersen, J. R., and Hanson, I. (1988) Pale pig meat-relative influence of PSE and low pigment content. In: Proceedings 34th International Congress of Meat Science and Technology, Brisbane, Australia, pp. 584-587.

21.
Maltin, C. A., Warkup, C. C., Mattews, K. R., Grant, C. M., Porter, A. D., and Delday, M. I. (1997) Pig muscle fibre characteristics as a source of variation in eating quality. Meat Sci. 47, 237-248. crossref(new window)

22.
Mancini, R. A. and Hunt, M. C. (2005) Current research in meat color. Meat Sci. 71, 100-121. crossref(new window)

23.
Mancini, R. A., Hunt, M. C., Kim, Y. B., and Lawrence, T. E. (2004) How does lactate-enhancement stabilize beef color? In: Proceedings 50th International Congress of Meat Science and Technology, Helsinki, Finland, p. 41.

24.
Moelich, E., Hoffman, L. C., and Conradie, P. J. (2003) Sensory and functional meat quality characteristics of pork derived from three halothane genotypes. Meat Sci. 63, 333-338. crossref(new window)

25.
Ozawa, S., Mitsuhashi, T., Mitsumoto, M., Matsumoto, S., Itoh, N., and Itagaki, K. (2000) The characteristics of muscle fiber types of longissimus thoracis muscle and their influences on the quantity and quality of meat from Japanese Black steers. Meat Sci. 54, 65-70. crossref(new window)

26.
Renerre, M. (1990) Factors involved in the discoloration of beef meat. J. Food Sci. Tech. 25, 613-630

27.
Ryu, Y. C. and Kim, B. C. (2005) The relationship between muscle fiber characteristics, postmortem metabolic rate, and meat quality of pig longissimus dorsi muscle. Meat Sci. 71, 351-357. crossref(new window)

28.
Ryu, Y. C. and Kim, B. C. (2006) Comparison of histochemical characteristics in various pork groups categorized by postmortem metabolic rate and pork quality. J. Anim. Sci. 84, 894-901.

29.
SAS (2002) SAS/STAT Software for PC. SAS Institute Inc., Cary, NC.

30.
Seideman, S. C., Cross, H. R., Smith, G. C., and Durland, P. R. (1984) Factors associated with fresh meat color: a review. J. Food Qual. 6, 211-237. crossref(new window)

31.
Warriss, P. D. (1979) The extraction of haem pigments from fresh meat. J. Food Sci. Tech. 14, 75-80.

32.
Whipple, G., Hunt, M. C., Klemm, R. D., Kropf, D. H., Goodband, R. D., and Schricker, B. R. (1992) Effects of porcine somatotropin and supplemental lysine on porcine muscle histochemistry. J. Muscle Foods 3, 217-227. crossref(new window)