2013 Fiscal Year Final Research Report
Taste-forming mechanisms in single muscle fibers
| Project/Area Number |
23580380
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Zootechnical science/Grassland science
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| Research Institution | National Agriculture and Food Research Organization |
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Principal Investigator |
CHIKUNI Koichi 独立行政法人農業・食品産業技術総合研究機構, 畜産草地研究所畜産研究支援センター, 専門員 (40355061)
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| Co-Investigator(Kenkyū-buntansha) |
MUROYA Susumu 独立行政法人農業・食品産業技術総合研究機構, 畜産草地研究所畜産物研究領域, 上席 研究員 (50355062)
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| Project Period (FY) |
2011 – 2013
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| Keywords | 食肉 / 筋線維型 / 旨味 |
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| Research Abstract |
To clarify the effects of muscle fiber type on the nucleotide content, the concentration of nucleotides were determined from bovine muscles, porcine muscles and porcine single muscle fibers. The concentration of inosine 5'-monophosphate (IMP) was significantly lower in the slow type muscles than that in the fast type muscles, and ultimate pH was higher in the slow type muscles. The results suggested that the higher pH condition accelerated ATP degradation process and then decreased the IMP concentration in the slow type muscles. The IMP concentration of an each single muscle fiber was determined in the fibers separated from porcine psoas major muscles.Although slow and fast type muscle fibers were separated from the same psoas major muscle, there was no significant difference in IMP concentration between the slow and fast muscle fibers. The equilibration of pH in a muscle post-mortem may explain the conflict of the results from muscles and single muscle fibers.
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