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Abstract

The objective of this study was to investigate the content of glycogen, glucose and glucose-6-phosphate (G-6-P) infresh and cooked meat and meat exudate (purge and cooking loss) from carriers (RN-/rn(+)) and noncarriers (rn(+)/rn(+)) of the RN- allele. Loins (M. longissimus dorsi)from 13 commercial crossbred female pigs were used. The total content of glycogen, glucose and G-6-P was significantly higher in RN- carriers compared with noncarriers both in fresh and cooked muscle, as well as in fresh and cooked meat exudate. Also the sum of glucose and G-6-P was higher in all fractions for the RN(-)carriers compared with noncarriers. Loins from the RN- carriers had lower ultimate pH and higher drip, purge and cooking loss compared with loins from noncarriers. We conclude that after the postmortem process in RN- carriers there is muscle glycogen left which is subsequently released with meat exudate during storage and cooking, lowering the glycogen level in the cooked meat.

Keywords

CARCASS COMPOSITION; QUALITY CHARACTERISTICS; SKELETAL-MUSCLE; HAMPSHIRE PIGS; YORKSHIRE PIGS; PORK; GENOTYPE; YIELD; FREQUENCY; GROWTH

Published in

Journal of Muscle Foods
2005, volume: 16, number: 4, pages: 330-341
Publisher: BLACKWELL PUBLISHING

SLU Authors

UKÄ Subject classification

Veterinary Science
Food Science
Animal and Dairy Science

Publication identifier

  • DOI: https://doi.org/10.1111/j.1745-4573.2005.00025.x

Permanent link to this page (URI)

https://res.slu.se/id/publ/7204