A RELATIONSHIP BETWEEN FIBER TYPE COMPOSITION AND CONCENTRATIONS OF GLYCOGEN AND LACTATE IN PORK

摘要

IntroductionSkeletal muscle is composed of different types of fibers. Each muscle fiber type has different metabolic, biochemical, and biophysical characteristics such as oxidative and glycolytic capacities, contraction speed, fiber size, myoglobin, and glycogen content (Karlsson et al., 1999). In particular, type I fiber has a higher oxidative capacity and a lower glycolytic capacity than type IIB fiber. Thus, it is possible that fiber type composition influences postmortem (PM) changes during the conversion of muscle to meat, and may have a subsequent effect on meat quality (Ryu and Kim, 2005). Therefore, the aim of this study was to investigate the variations in glycogen and lactate content during the PM period within two groups categorized by type I fiber content, as well as to examine the influences on ultimate meat quality and protein denaturation.