Relationship between pork quality and characteristics of muscle fibers classified by the distribution of myosin heavy chain isoforms.

@article{Kim2013RelationshipBP,
  title={Relationship between pork quality and characteristics of muscle fibers classified by the distribution of myosin heavy chain isoforms.},
  author={Gap-Don Kim and Youn-Chul Ryu and Jin-Yeon Jeong and Han-sul Yang and Seon-Tea Joo},
  journal={Journal of animal science},
  year={2013},
  volume={91 11},
  pages={
          5525-34
        }
}
A total of six fiber types, including four pure types (type I, IIA, IIX, and IIB) and two hybrid types (type IIAX and IIXB), were classified according to the expression of myosin heavy chain (MHC) isoforms by immunohistochemistry with MHC specific monoclonal antibodies. The comparison of the muscle fiber characteristics and pork quality between pork quality groups (DFD: dark, firm, and dry; PSE: pale, soft, and exudative; RFN: reddish pink, firm, and nonexudative; and RSE: reddish pink, soft… CONTINUE READING

Citations

Publications citing this paper.
SHOWING 1-8 OF 8 CITATIONS

Analysis of Myosin Heavy Chain Isoforms from Longissimus Thoracis Muscle of Hanwoo Steer by Electrophoresis and LC-MS/MS

  • Korean journal for food science of animal resources
  • 2014
VIEW 6 EXCERPTS
CITES BACKGROUND & METHODS

References

Publications referenced by this paper.
SHOWING 1-5 OF 5 REFERENCES

How to measure the waterholding capacity of meat ? Recommendation of standardized methods

R. G. Kauffman, B. C. Kim
  • 1987

On the relationship of ultrastructural and cytochemical features to color in mammalian skeletal muscle

A. Diestre, A. A. Sosnicki, A. Lacoste
  • Z . Zellforsch . Mikrosk . Anat .
  • 1969

Flavour of cooked meats : relationship with phospholipid oxidation . A review

A. B. Novikoff, W. Y. Shin, J. Drucker
  • Viandes et Produits Carnes
  • 1961
VIEW 1 EXCERPT