- Volume 23 Issue 9
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Skeletal Ryanodine Receptor 1-Heterozygous PSE (Pale, Soft and Exudative) Meat Contains a Higher Concentration of Myoglobin than Genetically Normal PSE Meat in Pigs
- Obi, T. (Department of Veterinary Science, Faculty of Agriculture, Kagoshima University) ;
- Matsumoto, M. (Department of Veterinary Science, Faculty of Agriculture, Kagoshima University) ;
- Miyazaki, K. (Department of Animal science, Faculty of Agriculture, University of the Ryukyus) ;
- Kitsutaka, K. (Department of Animal science, Faculty of Agriculture, University of the Ryukyus) ;
- Tamaki, M. (Department of Animal science, Faculty of Agriculture, University of the Ryukyus) ;
- Takase, K. (Department of Veterinary Science, Faculty of Agriculture, Kagoshima University) ;
- Miyamoto, A. (Department of Veterinary Science, Faculty of Agriculture, Kagoshima University) ;
- Oka, T. (Department of Veterinary Science, Faculty of Agriculture, Kagoshima University) ;
- Kawamoto, Y. (Department of Animal science, Faculty of Agriculture, University of the Ryukyus) ;
- Nakada, T. (Department of Animal science, Faculty of Agriculture, University of the Ryukyus)
- Received : 2009.10.23
- Accepted : 2009.12.31
- Published : 2010.09.01
Comparisons of properties between skeletal ryanodine receptor 1 (sRyR1)-heterozygous-mutated and normal types of meat were carried out in pigs using PSE (pale, soft and exudative) meat found during the butchering process. All samples considered to be PSE meat showed irregular running and disorder of the muscle fibers and a wider inter-fiber space upon light microscopic observation. Electron microscopy revealed disintegration, twisting, and disorder of the myofibril arrangement and elimination of the Z line in PSE meat, compared with normal meat. Meat property tests demonstrated greater decreases in water holding capacity, moisture and sarcoplasmic protein, and higher
Meat Color;Myoglobin;PSE Pork Meat;Skeletal Ryanodine Receptor 1-heterozygote
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