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Animal Products
Asian-Australasian Journal of Animal Sciences 2011;24(1): 125-129.
https://doi.org/10.5713/ajas.2011.10237    Published online December 21, 2010.
Relationship between Myosin Isoforms and Meat Quality Traits in Pig Semitendinosus Neuromuscular Compartments
Guillermo H Graziotti, Jos챕 M Rodr챠guez Men챕ndez, Clara M R챠os, Mar챠a E Cossu, Alexis Bosco, N챕stor O Affricano, Alejandra Paltenghi Ceschel, Sonia Mois찼, Lorenzo Basso
The aim was to determine the relationship between muscle structure and meat quality traits in neuromuscular compartments (NMCs: R1, R2, R3, R4) of pig semitendinosus muscle. Barrows from the INTA-MGC genetic line (Argentina) were slaughtered at 100 kg body weight. In each NMC the following parameters were determined: the fibre types I, IIA, IIX and IIB by immunohistochemistry, the fibre cross sectional area (FCSA), the pH of meat after 24 h post-mortem (pH24), instrumental meat tenderness (WB) and colour (L*, a*, b*). There were significant differences in the following: L* (R1 = R4<R2 = R3), a* (R1>R4>R2 = R3), b* (R1 = R4<R2 = R3), WB (R2>R1 = R3 = R4), pH24 (R1 = R4>R2 = R3). The relative percentages of FCSA were as follows: I (R4>R1>R3>R2), IIA (R1>R4>R3>R2), IIX (R1 = R2 = R3 = R4) and IIB (R2>R3>R1>R4). The correlation values were statistically significant between IIB and WB (R1 and R4, rs = 0.66), (R2 and R3 rs = 0.74), IIB and L* (R1 and R4 rs = 0.84), IIX and L* without discriminating NMCs. Our data suggest that the NMC where the sampling takes place is important for determining meat quality traits because of the heterogeneity of the whole muscle.
Keywords: Anatomy; Neuromuscular Compartment; Fibre Muscle; Meat Quality; Pig

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