ArticleScientific reports2021
Frozen/thawed meat quality associated with muscle fiber characteristics of porcine longissimus thoracis et lumborum, psoas major, semimembranosus, and semitendinosus muscles.
Article in Scientific reports, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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14 citing papers in PubMed, 28 citations in OpenAlex.
- Preliminary Immunohistochemical Assessment of Slow-Fiber Distribution and Clustering in Skeletal Muscles of 4-Week- and 6-Month-Old Pigs.Animals : an open access journal from MDPI · 2026Article
- Emerging Thawing Technologies for Frozen Muscle Foods: Mechanisms, Quality Impacts, and Industrial Prospects.Foods (Basel, Switzerland) · 2026Review
- Metabolomic, lipidomic and transcriptomic profiles provide insights into meat quality differences among four pork cuts.BMC genomics · 2025Article
- Comparative phosphoproteomics provides insights into the differences of porcineFood chemistry. Molecular sciences · 2025Article
- Comparative Analysis of Myofiber Characteristics, Shear Force, and Amino Acid Contents in Slow- and Fast-Growing Broilers.Foods (Basel, Switzerland) · 2024Article
- Assessing Individual Muscle Characteristics to Enhance Frozen-Thawed Meat Quality.Food science of animal resources · 2024Review
- Comparative review of muscle fiber characteristics between porcine skeletal muscles.Journal of animal science and technology · 2024Review
- Cryogel Addition Effect on Ultrasound-Assisted Thawing of Pork Meat.International journal of food science · 2024Article
- Effects of lysine concentration of the diet on growth performance and meat quality in finishing pigs with high slaughter weights.Journal of animal science and technology · 2023Article
- Article
- Effects of Lactobacillus Lactis Supplementation on Growth Performance, Hematological Parameters, Meat Quality and Intestinal Flora in Growing-Finishing Pigs.Animals : an open access journal from MDPI · 2023Article
- Comparison of Meat Quality and Muscle Fiber Characteristics between Porcine Skeletal Muscles with Different Architectures.Food science of animal resources · 2022Article
- Impact of Heatwaves on the Physiology and Retail Meat Quality of Lambs.Foods (Basel, Switzerland) · 2022Article
- Evaluation of the Relationship between Freezing Rate and Quality Characteristics to Establish a New Standard for the Rapid Freezing of Pork.Food science of animal resources · 2021Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
To evaluate the relationship between muscle fiber characteristics and the quality of frozen/thawed pork meat, four different muscles, M. longissimus thoracis et lumborum (LTL), M. psoas major (PM), M. semimembranosus (SM), and M. semitendinosus (ST), were analyzed from twenty carcasses. Meat color values (lightness, redness, yellowness, chroma, and hue) changed due to freezing/thawing in LTL, which showed larger IIAX, IIX, and IIXB fibers than found in SM (P < 0.05). SM and ST showed a significant decrease in purge loss and an increase in shear force caused by freezing/thawing (P < 0.05). Compared with LTL, SM contains more type IIXB muscle fibers and ST had larger muscle fibers I and IIA (P < 0.05). PM was the most stable of all muscles, since only its yellowness and chroma were affected by freezing/thawing (P < 0.05). These results suggest that pork muscle fiber characteristics of individual cuts must be considered to avoid quality deterioration during frozen storage.
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