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Variation in Acid Mucopolysaccharide Content of Porcine Muscles^1,2,

Louisiana State University, Baton Rouge

Abstract

Twenty-four pigs were used in this experiment to quantitate the various AMPS in selected porcine muscles. Muscles excised from chilled carcasses were: semimembranosous (SM), longissimus (L), biceps femoris (BF), piriformis and gluteus medius (PGM). No significant differences were found between muscles for any of the AMPS studied. However, it was consistently found that the two major muscles from the ham (SM & BF) had a higher hexosamine content in dermatan sulfate, effluent, residual AMPS mixture, hyaluronic acid and chondroitin than did the loin muscle (L). Longissimus muscle had higher hexosamine content in chondroitin sulfates A & C than did other muscles studied. Approximately 87% of the hexosamine was found in the residual AMPS mixture for all muscles studied.

Although no significant quantitative differences were found, the possibility that qualitative changes have occurred are not excluded.

¹ Published with the approval of the Director, Louisiana State University, Agricultural Experiment Station, Baton Rouge.

² This work was supported by a grant from the American Meat Institute Foundation.