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[This corrects the article DOI: 10.5851/kosfa.2019.e33.].
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Estimating meat quality prior to slaughter will be beneficial for the rapid identification of specific traits or poor quality pork compared to a conventional assessment at postmortem. In this study, we identified and quantified myosin heavy chain (MHC) isoforms from a biopsied longissimus thoracis muscle of pigs, and determined their correlation with postmortem muscle fiber characteristics and meat quality. MHC slow and fast isoforms proportions from biopsied samples correlated with postmortem percentage of type I and type IIB muscle fibers, respectively (p < 0.05). The percentage of the biopsied MHC slow isoform showed a positive correlation with pH at 45 min postmortem, and negative correlations with filter-paper fluid uptake and drip loss in pork (p < 0.05). Furthermore, clustering the pigs into three groups based on the biopsied MHC isoform proportions was not only significantly associated with muscle fiber number and proportions of muscle fiber area, but also correlated with pH at 45 min postmortem and the National Pork Producers Council color score (p < 0.05). Collectively, our findings indicate that the biopsied MHC isoforms serve as parameter for estimating meat quality, with the association between the higher proportion of MHC slow isoforms and pH at 45 min postmortem in particular being indicative of better pork quality.
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Jeju black cattle are known as one of Korea's traditional cattle. However, Hanwoo is more well-known to Korean meat consumers as representative beef cattle. Despite the popularity of these two breeds, comparison of the nutritional characteristics between Jeju black cattle and Hanwoo have not been studied. Here, we compared the fatty acid and amino acid characteristics between two Korean traditional cattle and Wagyu breeds. A total of 62 cattle were used in this study. The Jeju black cattle beef had significantly higher unsaturated fatty acids than Hanwoo (p<0.05). Savory fatty acids, including oleic acid were also higher than in Hanwoo cattle (p<0.05). The negative flavor fatty acids, such as palmitic acid were significantly lower than in Hanwoo (p<0.001). On the other hand, linoleic acid which imparts a negative flavor was higher than Hanwoo (p<0.05). Amino acids, including alanine and glutamine, usually representative of the umami taste were present in significantly higher proportions in Jeju black cattle (p<0.05). In addition, bitter tasting amino acids, including valine, leucine, isoleucine, and methionine were lower in Jeju black cattle beef than in Hanwoo (p<0.05, p<0.001, p<0.001, and p<0.001 each). Taken together, our results suggest that Jeju black cattle beef had higher savory flavor and umami taste which affected consumers preference for the meat.