Acta Vet. Brno 2018, 87: 173-180

Characteristics of selected pork muscles 45 min and 24 h post mortem

Josef Kameník, Alena Saláková, Ladislav Kašpar

University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Meat Hygiene and Technology, Brno, Czech Republic

Received July 17, 2017
Accepted May 15, 2018


1. Choe JH, Choi YM, Lee SH, Nam YJ, Jung YC, Park HC, Kim YY, Kim BC 2009: The relation of blood glucose level to muscle fiber characteristics and pork quality traits. Meat Sci 83: 62-67 <>
2. Choi YM, Nam KW, Choe JH, Ryu YC, Wick MP, Lee K, Kim BC 2013: Growth, carcass, fiber typ, and meat quality characteristics in Large White pigs with different live weights. Livest Sci 155: 123-129 <>
3. Christensen M, Henckel P, Purslow PP 2004: Effect of muscle type on the rate of post-mortem proteolysis in pigs. Meat Sci 66: 595-601 <>
4. DLB 2010: Leitsätze für Fleisch und Fleischerzeugnisse. Neufassung vom 25.11.2015 (BAnz AT 23.12.2015 B4, GMBl 2015 S. 1357) (in German).
5. England EM, Matarneh SK, Scheffler TL, Wachet C, Gerrard DE 2015: Altered AMP deaminase activity may extend postmortem glycolysis. Meat Sci 102: 8-14 <>
6. Feiner G 2006: Meat products handbook. Practical science and technology. CRC Press, Boca Raton, Florida, USA. 672 p.
7. Ferguson DM, Gerrard DE 2014: Regulation of post-mortem glycolysis in ruminant muscle. Anim Product Sci 54: 464-481 <>
8. Gil M, Delday MI, Gispert M, Font i Furnols M, Maltin CM, Plastow GS, Klont R, Sosnicki AA, Carrión D 2008: Relationships between biochemical characteristics and meat quality of longissimus thoracis and semimembranosus muscles in five porcine lines. Meat Sci 80: 927-933. <>
9. Huff-Lonergan E, Lonergan SM 2005: Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. Meat Sci 71: 194-204. <>
10. Hughes JM, Oiseth SK, Purslow PP, Warner RD 2014: A structural approach to understanding the interactions between colour, water-holding capacity and tenderness. Meat Sci 98: 520-532 <>
11. ISO 144. 1997: Meat and meat products: Determination of moisture content (Reference method). Prague: Czech office for standards, metrology and testing (in Czech).
12. Joo ST, Kim GD, Hwang YH, Ryu YC 2013: Control of fresh meat quality through manipulation of muscle fiber characteristics. Meat Sci 95: 828-836 <>
13. Karlsson AH, Klont RE, Fernandez X 1999: Skeletal muscle fibres as factors for pork quality. Livest Product Sci 60: 255-269 <>
14. Kim JH, Seong PN, Cho SH, Park BY, Hah KH, Yu LH, Lim DG, Hwang IH, Kim DH, Lee JM, Ahn CN 2008: Characterization of Nutritional Value for Twenty-one Pork Muscles. Asian-Aust J Anim Sci 21: 138-143 <>
15. McKeith RO, Pringle TD 2013: Quality attributes and color characteristics in three-piece boneless hams. Meat Sci 95: 59-63 <>
16. MEGAZYME 2011: D-lactic acid and L-lactic acid assay procedure K-DLATE 05/11. Megazyme International Ireland Limited
17. Melody JL, Lonergan SM, Rowe J, Huiatt TW, Mayes MS, Huff-Lonergan E 2004: Early postmortem biochemical factors influence tenderness and water-holding capacity of three porcine muscles. J Anim Sci 82: 1195-1205 <>
18. ÖLB 2012: Österreichisches Lebensmittelbuch; IV. Auflage Codexkapitel / B 14 / Fleisch und Fleischerzeugnisse (in German)
19. Purchas RW, Morel PCH, Janz JAM, Wilkinson BHP 2009: Chemical composition characteristics of the longissimus and semimembranosus muscles for pigs from New Zealand and Singapore. Meat Sci 81: 540-548 <>
20. Realini CE, Vénien A, Gou P, Gatellier P, Pérez-juan M, Danon J, Astruc T 2013: Characterization of longissimus thoracis, semitendinosus and masseter muscles and relationships with technological quality in pigs. 1. Microscopic analysis of muscles. Meat Sci 94: 408-416 <>
21. Ruusunen M, Puolanne E, Sevon-Aimonen ML, Partanen K, Voutila L, Niemi J 2012: Carcass and meat quality traits of four different pig crosses. Meat Sci 90: 543-547 <>
22. Tomović VM. Petrović LS, Džinić NR 2008: Effects of rapid chilling of carcasses and time of deboning on weight loss and technological quality of pork semimembranosus muscle. Meat Sci 80: 1188-1193 <>
23. Voutila L, Mullen AM, Ruusunen M, Troy D, Puolanne E 2007: Thermal stability of connective tissue from porcine muscles. Meat Sci 76: 474-480 <>
24. Warner RD, Kauffman RG, Russell RL 1993: Quality attributes of major porcine muscles: a comparison with the longissimus lumborum. Meat Sci 33: 359-372 <>
25. Warner RD, Greenwood PL, Pethick DW, Ferguson DM 2010: Genetic and environmental effects on meat quality. Meat Sci 86: 171-183 <>
front cover
  • ISSN 0001-7213 (printed)
  • ISSN 1801-7576 (electronic)

Current issue

Indexed in DOAJ