Meta-Regression Analysis of Relationships between Fibre Type and Meat Quality in Beef and Pork—Focus on Pork
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 res...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/11/2215 |
| _version_ | 1797597522618744832 |
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| author | Michelle N. LeMaster Robyn D. Warner Surinder S. Chauhan Darryl N. D’Souza Frank R. Dunshea |
| author_facet | Michelle N. LeMaster Robyn D. Warner Surinder S. Chauhan Darryl N. D’Souza Frank R. Dunshea |
| author_sort | Michelle N. LeMaster |
| collection | DOAJ |
| description | 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 <i>longissimus</i> 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 (<i>p</i> < 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 (<i>p</i> < 0.05 for all). In addition, the CSA of type I and IIb fibres was associated with colour traits lightness and redness (<i>p</i> < 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. |
| first_indexed | 2024-03-11T03:07:15Z |
| format | Article |
| id | doaj.art-0a95f3a1927d473786af66d4cc2d0bd4 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T03:07:15Z |
| publishDate | 2023-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-0a95f3a1927d473786af66d4cc2d0bd42023-11-18T07:51:49ZengMDPI AGFoods2304-81582023-05-011211221510.3390/foods12112215Meta-Regression Analysis of Relationships between Fibre Type and Meat Quality in Beef and Pork—Focus on PorkMichelle N. LeMaster0Robyn D. Warner1Surinder S. Chauhan2Darryl N. D’Souza3Frank R. Dunshea4School of Agriculture, Food and Ecosystem Sciences, The University of Melbourne, Parkville, VIC 3010, AustraliaSchool of Agriculture, Food and Ecosystem Sciences, The University of Melbourne, Parkville, VIC 3010, AustraliaSchool of Agriculture, Food and Ecosystem Sciences, The University of Melbourne, Parkville, VIC 3010, AustraliaSunPork Group, Brisbane, QLD 4009, AustraliaSchool of Agriculture, Food and Ecosystem Sciences, The University of Melbourne, Parkville, VIC 3010, AustraliaThis 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 <i>longissimus</i> 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 (<i>p</i> < 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 (<i>p</i> < 0.05 for all). In addition, the CSA of type I and IIb fibres was associated with colour traits lightness and redness (<i>p</i> < 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.https://www.mdpi.com/2304-8158/12/11/2215fibre typetendernesspork qualityWBSFmusclebeef |
| spellingShingle | Michelle N. LeMaster Robyn D. Warner Surinder S. Chauhan Darryl N. D’Souza Frank R. Dunshea Meta-Regression Analysis of Relationships between Fibre Type and Meat Quality in Beef and Pork—Focus on Pork Foods fibre type tenderness pork quality WBSF muscle beef |
| title | Meta-Regression Analysis of Relationships between Fibre Type and Meat Quality in Beef and Pork—Focus on Pork |
| title_full | Meta-Regression Analysis of Relationships between Fibre Type and Meat Quality in Beef and Pork—Focus on Pork |
| title_fullStr | Meta-Regression Analysis of Relationships between Fibre Type and Meat Quality in Beef and Pork—Focus on Pork |
| title_full_unstemmed | Meta-Regression Analysis of Relationships between Fibre Type and Meat Quality in Beef and Pork—Focus on Pork |
| title_short | Meta-Regression Analysis of Relationships between Fibre Type and Meat Quality in Beef and Pork—Focus on Pork |
| title_sort | meta regression analysis of relationships between fibre type and meat quality in beef and pork focus on pork |
| topic | fibre type tenderness pork quality WBSF muscle beef |
| url | https://www.mdpi.com/2304-8158/12/11/2215 |
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