Animals (n = 72) with longissimus glycolytic potential (GP) values ranging from 113.8 to 301.1 umol/g of tissue, were classified as having low (n = 24), moderate (n = 24), and high (n = 24) GP levels. Meat quality measurements such as longissimus ultimate pH and subjective color score decreased, while Hunter L* values, percentage drip loss and purge loss increased for animals classified as having either high or moderate GP levels compared to those with low GP values. Animals with higher GP had decreased longissimus protein content and improved taste panel tenderness scores and lower shear force indicating superior eating quality. Increasing aging time from 2 to 21 days decreased shear force and improved taste panel tenderness scores. These data indicate that both glycolytic potential level within the muscle and aging time can have significant effects on pork quality characteristics.
|Original language||English (US)|
|Number of pages||13|
|Journal||Journal of Muscle Foods|
|State||Published - 2000|
ASJC Scopus subject areas
- Food Science