Sensory quality and the incidence of PSE of pork in relation to crossbreed and RN phenotype

Meat Science

Volumn 65, Issue 1, 2003, Pages 651-660

  Josell, Asa ^a   Von Seth, Gertrud ^b   Tornberg, Eva ^a  

^a LUND UNIVERSITY   (Sweden)

^b Tetra Pak AB   (Sweden)

Author keywords

Crossbreed; Pork; PSE meat; RN gene; Tenderness

Indexed keywords

BIOTECHNOLOGY; GENE TRANSFER; MUSCLE; OILS AND FATS; PH;

CROSSBREED; EATING QUALITY; INTRAMUSCULAR CONTENT; LONGISSIUMUS DORSI; PALE SOFT AND EXUDATIVE MEAT; PORK;

MEATS;

SUS SCROFA;

EID: 0037904678     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00268-1     Document Type: Article

References (43)

1. AOAC Official Method 928.08 (1974). Nitrogen in meat. Kjeldahl method.
2. Barton-Gade, P. A. (1987). Meat and fat quality in boars, castrates and gilts. Livestock Production Science, 16, 187-196.
3. Barton-Gade, P. A. 1988. The effect of breed on meat quality characteristics in pigs. In Proceedings of the 34th International Congress of Meat Science and Technology, Brisbane, Australia.
4. Bendall, J. R., & Wismer-Pedersen, J. (1962). Some properties of the fibrillar proteins of normal and watery pork muscle. Journal of Food Science, 27, 144-159.
5. - genotype and drip loss in meat from Danish pigs. Meat Science, 56, 49-55.
6. Dalrymple, R. H., & Hamm, R. (1973). A method for the extraction of glycogen and metabolites from a single muscle sample. Journal of Food Technology, 8, 439-444.
7. Eber, M., & Mueller, W.-D. (1999). Studies on the suitability of Hampshire-type meat for processing cooked ham. Fleischwirtschaft International, 1, 19-22.
8. - allele for carcass composition, muscle distribution and technological meat quality in Hampshire-sired pigs. Livestock Production Science, 47(3), 221-229.
9. Fernandez, X., Forslid, A., & Tornberg, E. (1994). The effect of high post-mortem temperature on the development of pale, soft and exudative pork: interaction with ultimate pH. Meat Science, 37, 133-147.
10. Fernandez, X., Tornberg, E., Naveau, J., Talmant, A., & Monin, G. (1992). Bimodal distribution of the muscle glycolytic potential in French and Swedish populations of Hampshire crossbred pigs. Journal of the Science of Food and Agriculture, 59, 307-311.
11. Fjelkner-Modig, S., & Tornberg, E. (1986). Intramuscular lipids in M. longissimus dorsi from pork, as related to breed and sensory properties. Journal of Food Quality, 9, 143-160.
12. Fjelkner-Modig, S. (1985). Sensory and biophysical properties of pork. PhD thesis, Lund University, Lund, Sweden.
13. Göransson, A., von Seth, G., & Tornberg, E. (1992). The influence of intramuscular fat content on the eating quality of pork. In Proceedings of the 38th International Congress of Meat Science and Technology. Clermont Ferrand, France.
14. Honikel, K. O. (1998). Reference methods for assessment of physical characteristics of meat. Meat Science, 49(4), 447-457.
15. Jensen, P., Craig, H. B., & Robison, O. W. (1967). Phenotypic and genetic associations among carcass traits of swine. Journal of Food Science, 26, 1252-1260.
16. Jeremiah, L. E., Gibson, J. P., Gibson, L. L., Ball, R. O., Aker, C., & Fortin, A. (1999). The influence of breed, gender, and PSS (Halothane) genotype on meat quality, cooking loss, and palatability of pork. Food Research International, 32, 59-71.
17. Jonsäll, A., Johansson, L., & Lundström, K. (2000). Effects of red clover silage and RN genotype on sensory quality of- prolonged frozen stored pork (M. Longissimus dorsi). Food Quality and Preference, 11, 371-376.
18. Jonsäll, A., Johansson, L., & Lundström, K. (2001). Sensory quality and cooking loss of ham muscle (M. biceps femoris) from pigs reared indoors and outdoors. Meat Science, 57, 245-250.
19. Joo, S. T., Kauffman, R. G., Kim, B. C., & Park, G. B. (1999). The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle. Meat Science, 52, 291-297.
20. - allele on pork tenderness. Meat Science (in press).
21. Josell, Å., Martinsson, L., Borggaard, C., Andersen, J. R., & Tornberg, E. (2000). Determination of RN-phenotype in pigs at slaughter-line using visual and near-infrared spectroscopy. Meat Science, 55, 273-278.
22. Larsson, G., & Tornberg, E. (1988). An attempt to relate meat quality of pork (M. longissimus dorsi) to meat structure. In Proceedings of the 34th International Congress of Meat Science and Technology. Brisbane, Australia.
23. Le Roy, P., Naveau, J., Elsen, J. M., & Sellier, P. (1990). Evidence for a new major gene influencing meat quality in pigs. Genetical Research Cambridge, 55, 33-40.
24. Lopez-Bote, C., Warriss, P. D., & Brown, S. N. (1989). The use of muscle protein solubility measurements to assess pig lean meat quality. Meat Science, 26, 167-175.
25. - allele in Hampshire crosses and in purebred Yorkshire pigs. Meat Science, 48(1/2), 115-124.
26. Lundström, K., Andersson, A., & Hansson, I. (1996). Effect of the RN gene on technological and sensory meat quality in crossbred pigs with Hampshire as terminal sire. Meat Science, 42(2), 145-153.
27. MacDougall, D. B. (1982). Changes in the colour and opacity of meat. Food Chemistry, 9, 75-88.
28. Milan, D. J. J., Looft, C., Amarger, V., Robic, A., Thelander, M., Rogel-Gaillard, C., Paul, S., Iannuccelli, N., Rask, L., Ronne, H., Lundstrom, K., Reinsch, N., Gellin, J., Kalm, E., Roy, P. L., Chardon, P., & Andersson, L. (2000). A mutation in PRKAG3 associated with excess glycogen content in pig skeletal muscle. Science, 288(5469), 1248-1251.
29. Miller, K. D., Ellis, M., Bidner, B., McKeith, F. K., & Wilson, E. R. (2000). Porcine Longissimus glycolytic potential level effects on growth performance, carcass, and meat quality characteristics. Journal of Muscle Foods, 11, 169-181.
30. Monin, G., & Sellier, P. (1985). Pork of low technological quality with a normal rate of muscle pH fall in the immediate post-mortem period: the case of the Hampshire breed. Meat Science, 13, 49-63.
31. Monin, G., Mejenes-Quijano, A., Talmant, A., & Sellier, P. (1987). Influence of breed and muscle metabolic type on muscle glycolytic potential and meat pH in pigs. Meat Science, 20, 149-158.
32. Naveau, J. (1986) Contribution a l'étude du déterminisme génétique de la qualité de viande porcine. Héritabilité du Rendemant Technologique NAPOLE. Journées de la Recherche Porcine en France, 18, 265-276.
33. NMKL. (1989). Fat. Determination according to SBR (Schmid-Bondzynski-Ratslaff) in meat and meat products. Method No 131, Nordic Committee on Food Analysis.
34. NMKL. (1991). Moisture and ash. Gravimetric determination in meat and meat products. Method No. 23, 3rd ed. Nordic Committee on Food Analysis.
35. Offer, G. (1991). Modelling of the formation of pale, soft and exudative meat: effects of chilling regime and rate and extent of glycolysis. Meat Science, 30, 157-184.
36. Oliver, M. A., Gispert, M., Tibau, J., & Diestre, A. (1991). The measurement of light scattering and electrical conductivity for the prediction of PSE pig meat at various times post-mortem. Meat Science, 29, 141-151.
37. Purchas, R. W., Smith, W. C., & Pearson, G. (1990). A comparison of the Duroc, Hampshire: Landrace, and Large White as terminal sire breeds of crossbred pigs slaughtered at 85 kg liveweight. 2. Meat Quality. New Zealand Journal of Agricultural Research, 33, 97-104.
38. Tornberg, E., Andersson, A. & von Seth, G. (1993). Water distribution in raw pork muscle (M. longissimus dorsi) of different meat qualities. In Proceedings of the 39th International Congress of Meat Science and Technology. Calgary, Canada.
39. van Laack, R. L. J. M., Stevens, S. G., & Stadler, K. J. (2001). The influence of ultimate pH and intramuscular fat content on pork tenderness and tenderization. Journal of Animal Science, 79, 392-397.
40. van Laack, R. L. J. M., & Kauffman, R. G. (1999). Glycolytic potential of red, soft, exudative pork longissimus muscle. Journal of Animal Science, 77, 2971-2973.
41. Warner, R. D., Kauffman, R. G., & Greaser, M. L. (1997). Muscle protein changes post mortem in relation to pork quality traits. Meat Science, 45(3), 339-352.
42. Warriss, P. D., Kestin, S. C., Brown, S. N., & Nute, G. R. (1996). The quality of pork from traditional pig breeds. Meat Focus International, May/June, 179-182.
43. Wood, J. D., Brown, S. N., Nute, G. R., Whittington, F. M., Perry, A. M., Johnson, S. P., & Enser, M. (1996). Effects of breed, feed level and conditioning time on the tenderness of pork. Meat Science, 44(1-2), 105-112.