LeMaster, MN, Warner, RD, Chauhan, SS et al. (2 more authors) (2023) Meta-Regression Analysis of Relationships between Fibre Type and Meat Quality in Beef and Pork—Focus on Pork. Foods, 12 (11). 2215. ISSN 2304-8158
Abstract
This meta-regression analysis was conducted to identify the relationship between fibretype cross-sectional area (CSA) and frequency (%) and meat quality traits, especially tenderness (sensory and Warner-Bratzler Shear Force, WBSF). Literature searches were conducted using specific keywords which resulted in 32 peer-reviewed manuscripts that contained averages and correlation coefficients for fibre type (frequency and CSA) and quality traits of longissimus muscle for beef and pork (7 and 25 studies respectively). Correlations were analysed in meta-regression using R-Studio and linear regression was also conducted. For the combined beef and pork analysis, only pH, WBSF, and drip loss were associated with fibre type frequency and CSA (p < 0.05 for all). Limiting the analysis to pork, the key results were frequency of type I fibres were associated with decreased drip loss, increased cook loss, decreased lightness (L*) and increased sensory tenderness whereas frequency of type IIb fibres were associated with increased drip loss (p < 0.05 for all). In addition, the CSA of type I and IIb fibres was associated with colour traits lightness and redness (p < 0.05 for all). Future research should focus on fibre type across breeds and muscles to further understand the impacts of fibre type frequency and CSA on quality.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
Keywords: | fibre type; tenderness; pork quality; WBSF; muscle; beef |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Biological Sciences (Leeds) > School of Biology (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 20 Jun 2023 13:32 |
Last Modified: | 20 Jun 2023 13:32 |
Status: | Published |
Publisher: | MDPI |
Identification Number: | 10.3390/foods12112215 |
Related URLs: | |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:200549 |