Porcine Biceps Femoris Transcriptome

Pork color is a major indicator of product quality that guides consumer purchasing decisions. Recently, industry has received an increase in consumer complaints about the lightness and non-uniformity of ham color, primarily lighter color in the periphery, termed ham halo, that is not caused by manufacturing procedures. This effect is seen in fresh and processed hams and the outer, lighter muscle is associated with lower myoglobin concentrations, pH and type I fibers. The objective of this study was to identify differences in gene expression profiles between light and normal colored biceps femoris muscle from pork hams.

猪肉色泽乃产品质量之重要指标，亦为消费者选购产品之重要参考。近期，业界接到关于火腿色泽浅淡及非均匀性的消费者投诉增多，尤其是边缘区域颜色偏浅，被称为火腿光环，此现象非制造工艺所致。该效应可见于鲜火腿及熟火腿，其外部色泽较浅的肌肉与较低的肌红蛋白浓度、pH值及I型纤维类型相关。本研究的目的是识别来自猪肉火腿中色泽浅淡与正常色泽之股二头肌基因表达谱之间的差异。