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Effects of Muscle Cortisol Concentration on Muscle Fiber Characteristics, Pork Quality, and Sensory Quality of Cooked Pork

초록/요약

In this study the effect of muscle cortisol concentration on muscle fiber characteristics and on the technological and sensory quality of pork was investigated. With the exception of the percentage of type IIA fibers, muscle fiber characteristics were not associated to cortisol levels. However, muscle cortisol concentration was positively associated with muscle pH24 h (r = 0.23, P < 0.05) and negatively associated with drip loss (r = -0.49, P < 0.001), lightness (r = -0.24, P < 0.05), shear force (r = -0.25, P < 0.05), and texture profile analysis-hardness (r = -0.35, P < 0.01). Additionally, the water-holding capacity of meat samples was affected by cortisol levels, with lower cortisol concentrations associated with less tender meat samples. These results indicate that the concentration of cortisol in the muscle is related with meat quality as well as the sensory quality of cooked pork.

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TABLE OF CONTENTS
PAGE
ABSTRACT i
TABLE OF CONTENTS iii
LIST OF TABLES v
LIST OF FIGURES vi
LIST OF ABBREVIATIONS vii


1. INTRODUCTION 1

2. LITERATURE REVIEW 5
2.1. Stress related hormones 5
2.1.1. Stress and glucocorticoids in animals 5
2.1.2. Cortisol 6
2.2. Stress and meat quality 8
2.2.1. Stress and postmortem metabolism 8
2.2.2. Stress, meat quality, and sensory quality 9

3. MATERIALS AND METHODS 12
3.1. Animals and muscle samples 12
3.2. Muscle cortisol measurements 14
3.3. Histochemical analysis 14
3.4. Meat quality measurements 15
3.5. Sensory quality 17
3.6. Statistical analysis 19

4. RESULTS AND DISCUSSION 20
4.1. Cortisol concentration and muscle fiber characteristic 20
4.2. Cortisol concentration, meat quality, and sensory quality 27

REFERENCES 40

ABSTRACT IN KOREAN 55

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