Relationships between Myosin Light Chain Isoforms, Muscle Fiber Characteristics, and Meat Quality Traits in Porcine Longissimus Muscle
2005
Choi, Y.M. (Korea University, Seoul, Republic of Korea) | Ryu, Y.C. (Korea University, Seoul, Republic of Korea) | Lee, S.H. (Korea University, Seoul, Republic of Korea) | Kim, B.C. (Korea University, Seoul, Republic of Korea), E-mail: [email protected]
The aim of this study was to investigate the effect of the myosin light chain (MLC) isoforms oil the muscle fiber characteristics and meat quality traits in Porcine longissimus muscle. Pale, soft, exudative (PSE) samples had a lower content of essential light chain (ELC) 1S isoforms and a higher proportion of the fiber type ⅡB than the reddish-pink, firm, non-exudative (RFN) samples. These compositions suggest that the PSE pork has a higher glycolytic and a lower oxidative capacity than the RFN pork.
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