Muscle Fibre Types and Their Relation to Meat Quality Traits in Pigs

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F19%3A77766" target="_blank" >RIV/60460709:41210/19:77766 - isvavai.cz</a>

Výsledek na webu

<a href="https://content.sciendo.com/view/journals/sab/50/3/article-p164.xml" target="_blank" >https://content.sciendo.com/view/journals/sab/50/3/article-p164.xml</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.2478/sab-2019-0022" target="_blank" >10.2478/sab-2019-0022</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Muscle Fibre Types and Their Relation to Meat Quality Traits in Pigs

Popis výsledku v původním jazyce

The authors have been studying various characteristics of muscle fibres and their relationship to the meat quality parameters for many years. However, the conclusions drawn by researchers often differ. A higher proportion of glycolytic IIB fibres in pig muscles is usually related to paler meat with lower water holding capacity. On the other hand the relationship between muscle fibres and meat texture parameters is not clear. Studies using immunohistochemistry methods that allow a more detailed classification of individual muscle fibre types could bring new findings in this area. It would thus be possible to influence muscle fibre type composition in the muscle to achieve the desired meat quality using various extrinsic and intrinsic factors. The main aim of this review is to summarise current knowledge on the description of muscle fibres typology and the effect of their morphological traits on pork meat quality.

Název v anglickém jazyce

Muscle Fibre Types and Their Relation to Meat Quality Traits in Pigs

Popis výsledku anglicky

The authors have been studying various characteristics of muscle fibres and their relationship to the meat quality parameters for many years. However, the conclusions drawn by researchers often differ. A higher proportion of glycolytic IIB fibres in pig muscles is usually related to paler meat with lower water holding capacity. On the other hand the relationship between muscle fibres and meat texture parameters is not clear. Studies using immunohistochemistry methods that allow a more detailed classification of individual muscle fibre types could bring new findings in this area. It would thus be possible to influence muscle fibre type composition in the muscle to achieve the desired meat quality using various extrinsic and intrinsic factors. The main aim of this review is to summarise current knowledge on the description of muscle fibres typology and the effect of their morphological traits on pork meat quality.

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

30308 - Nutrition, Dietetics

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2019

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Scientia Agriculturae Bohemica

ISSN

1211-3174

e-ISSN

1805-9430

Svazek periodika

50

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

7

Strana od-do

164-170

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-85074078516