Comparison of Meat Quality Characteristics and Proteolysis Trends associated with Muscle Fiber Type Distribution between Duck Pectoralis Major and Iliotibialis Muscles

Huilin Cheng,Sumin Song,Tae Sub Park,Gap-Don Kim 한국축산식품학회 2022 한국축산식품학회지 Vol.42 No.1

This study was conducted to evaluate the proteolysis trends and change in meat quality during 10 days of cold storage in duck M. pectoralis major (PM) and M. iliotibialis (IL). Duck IL had a higher pH and greater degree of lightness but lower cooking loss than PM (p<0.05). During the 10-day cold storage;the pH value of PM declined significantly (p<0.05);while the meat quality traits of IL were not affected by cold storage (p>0.05). In PM;the redness increased from day 1 to day 5;while cooking loss was lower on day 10 compared to day 5 (p<0.05). There were no significant differences in the activities of cathepsin B and proteasome 20S during cold storage (p>0.05). The activity of calpains declined gradually during 10 days of storage (p<0.05);and the activity of calpains in PM was higher than that in IL (p<0.05). A total of 5,155 peptides were detected and derived from 34 proteins of duck PM muscle;whereas 4,222 peptides derived from 32 proteins were detected from duck IL muscle. Duck PM muscle was composed only of fast type of muscle fiber;whereas IL muscle was composed of both slow and fast types. The proteins responsible for glycolysis or myofibrillar proteins were closely related to changes in meat color or water-holding capacity during cold storage. These results suggest that changes in meat quality characteristics during cold storage are closely related to protein degradation;which is also related to the distribution of muscle fiber types.

Comparison of Meat Quality Characteristics and Proteolysis Trends associated with Muscle Fiber Type Distribution between Duck Pectoralis Major and Iliotibialis Muscles

Huilin Cheng,송수민,박태섭,김갑돈 한국축산식품학회 2022 한국축산식품학회지 Vol.42 No.2

This study was conducted to evaluate the proteolysis trends and change in meat quality during 10 days of cold storage in duck M. pectoralis major (PM) and M. iliotibialis (IL). Duck IL had a higher pH and greater degree of lightness but lower cooking loss than PM (p<0.05). During the 10-day cold storage, the pH value of PM declined significantly (p<0.05), while the meat quality traits of IL were not affected by cold storage (p>0.05). In PM, the redness increased from day 1 to day 5, while cooking loss was lower on day 10 compared to day 5 (p<0.05). There were no significant differences in the activities of cathepsin B and proteasome 20S during cold storage (p>0.05). The activity of calpains declined gradually during 10 days of storage (p<0.05), and the activity of calpains in PM was higher than that in IL (p<0.05). A total of 5,155 peptides were detected and derived from 34 proteins of duck PM muscle, whereas 4,222 peptides derived from 32 proteins were detected from duck IL muscle. Duck PM muscle was composed only of fast type of muscle fiber, whereas IL muscle was composed of both slow and fast types. The proteins responsible for glycolysis or myofibrillar proteins were closely related to changes in meat color or water-holding capacity during cold storage. These results suggest that changes in meat quality characteristics during cold storage are closely related to protein degradation, which is also related to the distribution of muscle fiber types.

Comparison of Meat Quality and Muscle Fiber Characteristics between Porcine Skeletal Muscles with Different Architectures

박준영,송수민,Huilin Cheng,임조은,정은영,문성실,최정석,허선진,주선태,김갑돈 한국축산식품학회 2022 한국축산식품학회지 Vol.42 No.5

This study aimed to compare the similarities, physicochemical properties, and muscle fiber characteristics of porcine skeletal muscles. Fourteen types of muscles were collected from nine pig carcasses at 24 h post-mortem and classified by muscle architecture into two main groups, namely parallel and pennate. The muscles were further differentiated into three subtypes per group. These included fan-shaped, fusiform, and strap for the parallel group, and unipennate, bipennate, and multipennate for the pennate group. Parallelfibered muscles, which were composed of larger I, IIA, IIX, and IIXB fibers and a lower density of IIA fibers, showed higher redness and yellowness values than pennate-fibered muscles (p<0.05). However, the relative fiber area was not significantly different between the parallel and pennate groups (p>0.05). In the subtypes of parallel architecture, the strap group showed lower moisture content and higher redness values than the other subtypes and had considerably higher amounts of oxidative fibers (I and IIA; 72.3%) than the fan-shaped and fusiform groups (p<0.05). In the pennate group, unipennate showed comparatively lower moisture content and higher lightness than other pennate subtypes and was composed of smaller I, IIA, and IIX fibers than the bipennate and multipennate groups (p<0.05). Finally, a different trend of muscle clustering by hierarchical cluster analysis was found between physicochemical properties and muscle fiber characteristics. These results suggest that the physicochemical properties and muscle fiber characteristics of porcine skeletal muscles are not significantly dependent on morphological properties but are rather related to the intrinsic properties of the individual muscles.

Muscle Fiber Characteristics on Chop Surface of Pork Loin (M. longissimus thoracis et lumborum) Associated with Muscle Fiber Pennation Angle and Their Relationships with Pork Loin Quality

Sumin Song,Huilin Cheng,Eun-Young Jung,Seon-Tea Joo,Gap-Don Kim 한국축산식품학회 2020 한국축산식품학회지 Vol.40 No.6

The influence of muscle architecture on muscle fiber characteristics and meat quality has not been fully elucidated. In the present study, muscle fiber characteristics on the chop surface of pork loin (M. longissimus thoracis et lumborum, LTL), pennation angle degree, and meat quality were evaluated to understand the pork LTL architecture and its relationship with the loin chop quality. Muscle fiber pennation degree ranged from 51.33° to 69.00°, resulting in an ellipse-shaped muscle fiber on the surface of pork loin chop. The cross-sectional area (CSA) on the sections cut vertical to the muscle length (M-Vertical) was considerably larger (p<0.05) than that on the sections cut vertical to the muscle fiber orientation (F-Vertical) regardless of the fiber type. Pennation angle is positively correlated with CSAs of F-Vertical (p<0.05) and with Warner-Bratzler shear force (r=0.53, p<0.01). Besides the shear force, lightness and pH were positively correlated with the fiber composition and CSA of IIX fiber (p<0.05); however, the redness, yellowness, drip loss, and cooking loss were not correlated with the pennation angle and muscle fiber characteristics on the chop surface (p>0.05). These observations might help us in better understanding pork loin architecture and the relationship between the pennation angle, muscle fiber characteristics, and meat quality of pork loin chop.

염소와 양 골격근의 근섬유 특성

박준영(Jinyoung Park),송수민(Sumin Song),청혜린(Huilin Cheng),임조은(Choeun Im),김갑돈(Gap-Don Kim) 한국축산식품학회 2023 Food and Life Vol.2023 No.1

This study aimed to provide a fundamental summary of the caprine and ovine muscle fiber characteristics. The goat and sheep industries have been experiencing growth due to their adaptability to market changes and the diversity of their products. Muscle fibers, which represent the basic unit of muscle and an essential factor in assessing meat quality, can be classified into several types by their contractile and metabolic properties. Species, breeds, muscle type, age, and sex are the main factors affecting muscle fiber characteristics. While the effects of these factors on muscle fiber characteristics of major livestock species (cattle, pigs, and chickens) are widely studied, goats and sheep (the main meat sources among minor livestock species) have not fully studied. Understanding muscle fiber characteristics will help to development technologies for regulating goat and lamb meat quality. In the present study, the muscle fiber characteristics of the caprine and ovine skeletal muscles assessed in previous studies were summarized. In addition, the effects of breed, sex, age, and muscle type on the caprine and ovine muscle fiber characteristics were assessed using the results of previous studies. Specific in-depth studies on muscle fiber characteristics and their relationship to the quality characteristics of goat and lamb meat are required. These studies will help to extend shelf-life and retard deterioration in meat quality during storage or freeze-thawing of goat and lamb meat.

Comparative review of muscle fiber characteristics between porcine skeletal muscles

Jun Young Park,문성실,Sumin Song,Huilin Cheng,임조은,Lixin Du,김갑돈 한국축산학회 2024 한국축산학회지 Vol.66 No.2

Meat derived from skeletal muscles of animals is a highly nutritious type of food, and different meat types differ in nutritional, sensory, and quality properties. This study was conducted to compare the results of previous studies on the muscle fiber characteristics of major porcine skeletal muscles to the end of providing basic data for understanding differences in physicochemical and nutritional properties between different porcine muscle types (or meat cuts). Specifically, the muscle fiber characteristics between 19 major porcine skeletal muscles were compared. The muscle fibers that constitute porcine skeletal muscle can be classified into several types based on their contractile and metabolic characteristics. In addition, the muscle fiber characteristics, including size, composition, and density, of each muscle type were investigated and a technology based on these muscle fiber characteristics for improving meat quality or preventing quality deterioration was briefly discussed. This comparative review revealed that differences in muscle fiber characteristics are primarily responsible for the differences in quality between pork cuts (muscle types) and also suggested that data on muscle fiber characteristics can be used to develop optimal meat storage and packaging technologies for each meat cut (or muscle type).