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Meat Science - Elsevier
DOI: 10.1016/j.meatsci.2013.03.007
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Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 2. Composition of muscles
Realinia C.E.a, Pérez-Juana M.a, Goua P.a, Díaza I.a, Sárragaa C.a, Gatellierb P.b, García-Regueiroa J.A.a
aIRTA, Finca Camps i Armet, E-17121 Monells, Girona, Spain
bINRA, UR 370 QuaPA, F-63122 Saint Genès Champanelle, France
 
Abstract

The composition of three porcine muscles (Longissimus thoracis: LT, Semitendinosus: ST, Masseter: MS) was characterized and its link with muscle quality was evaluated. The LT muscle had a higher content of tyrosine, tryptophan, and carbohydrates and a lower content of vitamin E and haem iron than the MS muscle, while the ST had similar composition to MS but a lower content of haem iron. Large differences between muscles were observed in relative amounts of most of the major fatty acids. The LT muscle had higher saturated fatty acids (SFA) and n− 6:n− 3 fatty acid ratio, and lower polyunsaturated fatty acids (PUFA), PUFA:SFA ratio, unsaturation index and average fatty acid chain length than the ST and MS muscles. Muscle pH, redness and chroma were positively correlated with vitamin E and unsaturated lipids and negatively correlated with tyrosine, tryptophan, carbohydrates and saturated lipids, whereas muscle lightness and expressible juice showed similar correlations but an opposite sign with these variables..

Keywords: Longissimus; Semitendinosus; Masseter; Quality; Composition


 

 
 
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