ArticleFood science of animal resources2024
Comparison of Chemical Composition, Quality, and Muscle Fiber Characteristics between Cull Sows and Commercial Pigs: The Relationship between Pork Quality Based on Muscle Fiber Characteristics.
Article in Food science of animal resources, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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Who cites it
7 citing papers in PubMed.
- Guanidinoacetic acid enhances Tibetan sheep-meat quality through the gut-muscle axis: insights from metabolome-microbiome integration.Food chemistry. Molecular sciences · 2026Article
- Feasibility of UsingFoods (Basel, Switzerland) · 2025Review
- Korean Native Black Goat: A Review on Its Characteristics and Meat Quality.Food science of animal resources · 2025Review
- Identification of new candidate genes affecting drip loss in pigs based on genomics and transcriptomics data.Journal of animal science · 2025Article
- Nutritional profiling of breast muscle: A comparative study between Yuzhong pigeons and European meat pigeons.Food chemistry: X · 2025Article
- Insight into the differences in meat quality among three breeds of sheep on the Qinghai-Tibetan plateau from the perspective of metabolomics and rumen microbiota.Food chemistry: X · 2024Article
- Meat Characteristics, Expression of Myosin Heavy Chain and Metabolism-Related Genes in Thai Native Pigs.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aims to compare the chemical composition, quality, and muscle fiber characteristics of cull sows and commercial pigs, investigating the effect of changes in muscle fiber characteristics on pork quality. The proximate composition, color, pH, water-holding capacity (drip loss and cooking loss), protein solubility, total collagen content, and muscle fiber characteristics of cull sows (n=20) and commercial pigs (n=20) pork were compared. No significant differences were found between cull sows and commercial pigs in terms of proximate composition, drip loss, protein solubility, or total collagen content of their meat (p<0.05). However, cull sow pork exhibited a red color and a higher pH (p<0.05). This appears to be the result of changes in muscle fiber number and area composition (p<0.05). Cull sow meat also displayed better water-holding capacity as evident in a smaller cooking loss (p<0.05), which may be related to an increase in muscle fiber cross-sectional area (p<0.05). In conclusion, muscle fiber composition influences the pork quality; cull sow pork retains more moisture when cooked, resulting in minimal physical loss during processing and can offer more processing suitability.
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