Quality of muscle in valuable meat of the carcass and its correlation to blood parameters
1989
Feher, Gy. | Fazekas, S. | Sandor, I. | Kollar, N. (Semmelweiss Orvostudomanyi Egyetem, Budapest (Hungary). 2. szamu Kemiai es Biokemiai Intezet)
Quantity of contractible and collagene type muscle proteins, proteoglycanes, blood constituents and enzymes of the blood plasma was determined in five breeds. Contractible proteins have decisive importance in the quality of meat: water binding capacity, colloid characteristics and glycogen content of the muscle depends largly on contractible proteins. Quantity of these proteins have decreased in fast growing meat breeds. Decreasing fat content and increasing ham, shoulder and neck size decreases the contractible protein content of the muscle. The existing correlation between contractible muscle proteins and blood sugar concentration, activity of blood serum CPK and LDH gives chance for evaluation of living pigs and selection for contractible meat proteins. The basic reason of the PSE meat is the lowered concentration of contractible meat proteins; stress susceptibility and other related features are only of secondary nature.
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