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| Comparison of Muscle Fiber Traits and Meat Quality of Different Porcine Skeletal Muscles |
| WANG Lisha, WANG Hang, LI Xia, ZHANG Chunhui, LIANG Hong, LI Min |
| 1.Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, China; 2.Lijiang Sanchuan Industrial Group Co. Ltd., Lijiang 674200, China; 3.Delisi Group Co. Ltd., Weifang 262216, China |
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Abstract In order to compare the muscle fiber traits and meat quality of different porcine skeletal muscles, Longissimus dorsi, Semimembranosus and Semitendinosus muscles were collected from 9 crossbred (Duroc × Landrace × Yorkshire) pig carcasses slaughtered at the age of 6 months. The muscle fiber traits, such as muscle fiber number percentage, mean diameter, cross-sectional area and fiber density were detected with a nicotinamide adenine dinucleotide-tetrazolium reductase (NADH-TR) staining method, and the meat quality traits, including pH value, color, cooking loss, shear force, and texture profile analysis, were analyzed as well. The result showed that Longissimus dorsi and Semimembranosus muscles contained predominantly type ⅡB fiber, accounting for 82.03% and 53.22% of the total muscle fiber types in them, respectively. Type Ⅰ (45.44%) and type ⅡB (39.01%) fiber were the major ones in Semitendinosus muscle. The mean diameter and crosssectional area of all three muscle fiber types in Semimembranosus muscle were the largest, and the density of muscle fibers was the lowest, 42.15 fibers/mm2 (P < 0.05). Longissimus dorsi had the highest lightness value and cooking loss (P < 0.05) and the lowest pH value and redness value (P < 0.05). Semimembranosus muscle had the highest shear force (P < 0.05). Semitendinosus had the highest pH value and redness value (P < 0.05), as well as the lowest lightness, shear force and cooking loss (P < 0.05).
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2020, Vol. 34 
