The use of muscle protein solubility measurements to assess pig lean meat quality

• Published in: Meat science Vol. 26; no. 3; pp. 167 - 175
• Main Authors: Lopez-Bote, C., Warriss, P.D., Brown, S.N.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 1989
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/0309-1740(89)90018-1

The relationships between sarcoplasmic, myofibrillar and total soluble protein (sarcoplasmic + myofibrillar) concentrations, and subjective (colour-structure score) and objective (drip loss and reflectance) measures of lean meat quality were determined using 100 samples of M. Longissimus dorsi that showed a wide range of quality. There was good agreement between the subjective and objective assessments of quality. Overall, the concentration of soluble sarcoplasmic proteins showed the highest correlations with quality assessments. The relationships with total soluble protein were poorer and were least good with myofibrillar protein concentration. Sarcoplasmic protein concentration was also the best potential predictor of meat quality when pale, soft, exudative (PSE) muscles were excluded from the sample. However, if dark, firm, dry (DFD) muscles were excluded instead, the concentration of total soluble protein was as good as, or better than, sarcoplasmic protein as a potential predictor of quality, particularly muscle reflectance.