Differences in Muscle Fiber Characteristics and Meat Quality by
                    Muscle Type and Age of Korean Native Black Goat

Hwang, Young-Hwa; Bakhsh, Allah; Lee, Jung‐Gyu; Joo, Seon-Tea

doi:10.5851/kosfa.2019.e92

Cited by 24 publications

(14 citation statements)

References 39 publications

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“…This result was supported by previous studies. Hwang et al have found that there was a positive correlation between shear force and Type IIb muscle fiber and Type IIb area in Korean native black goat ( 51 ). Overall, the complex metabolic characteristics of muscle may play a more important role in determining the meat quality of Tibetan sheep.…”

Section: Discussionmentioning

confidence: 99%

Effects of Slaughter Age on Myosin Heavy Chain Isoforms, Muscle Fibers, Fatty Acids, and Meat Quality in Longissimus Thoracis Muscle of Tibetan Sheep

et al. 2021

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Tibetan sheep is one of the dominant livestock at Qinghai-Tibet Plateau, which is the main food source of local people. In order to investigate the effect of slaughter age on meat quality, fatty acid profile and expression of myosin heavy chain (MyHC) isoform genes were analyzed in Tibetan sheep. A total of 24 Tibetan sheep including 4 months old (4 m), 1.5 years old (1.5 y), 3.5 years old (3.5 y), and 6 years old (6 y) were randomly selected. The results indicated that the MyHC IIx and MyHC IIb mRNAs increased with age, whereas MyHC IIa mRNA decreased. MyHC I mRNA was highest at 3.5 y. There were differences in the muscle fiber types of Tibetan sheep at different ages. Intramuscular fat (IMF) was highest at 1.5 y, the pH45min and pH24h value of 6 y sheep were lower than the other groups, the shear force increased with age (p < 0.05), and drip loss increased with age (p < 0.01). Tibetan sheep at 1.5 y had lower saturated fatty acid (SFA) contents and higher monounsaturated fatty acid (MUFA) contents (p < 0.05). Different muscle fiber types influence the meat quality and fatty acid composition of Tibetan sheep with increasing age. These results demonstrated the effect of age on meat quality of Tibetan sheep through regulation of expression of the MyHC isoforms which changed the myofiber types, and 1.5 y Tibetan sheep meat was more suitable for a healthy human diet.

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Section: Discussionmentioning

confidence: 99%

Effects of Slaughter Age on Myosin Heavy Chain Isoforms, Muscle Fibers, Fatty Acids, and Meat Quality in Longissimus Thoracis Muscle of Tibetan Sheep

et al. 2021

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“…In fact, there are some relationships between them. It has been documented that muscle fiber compositions of different muscle types depended on the age in mutton [9]. Also, L. Li et al reported that the older birds exhibited larger myofiber diameter and area, and lower myofiber density for the older birds than the younger birds [10].…”

Section: Introductionmentioning

confidence: 99%

Effect of marketable ages on meat quality through fiber characteristics in goose

Weng

Huo

et al. 2020

Preprint

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Background: Goose meat is more and more popular among consumers because of its good quality. The fiber characteristics, as a key determinant factor, contributing to meat quality has been well demonstrated, and the marketable ages are also closely related to meat quality in livestock and chicken. However, little is known about the effect of different marketable ages on the meat quality through fiber characteristics in goose. Results: Here, 1-day, 28-day and three market-age old (70, 90 & 120 days) Yangzhou geese were selected and their fiber characteristics were investigated. The results showed that only fast-twitch fibers were observed in the breast muscle irrespective of the ages, while little slow-twitch fibers could be identified in leg muscle in three marketable ages, especially in gastrocnemius and extensor digitorum longus. As for the fiber diameter, a rapid upward trend was observed in breast muscle from 70 days to 90 days, and the corresponding values were 19.88 to 26.27μm, respectively, and it remained stable 90d thereafter. While the diameter and cross-sectional area of muscle fiber in leg muscle increased with ages. In addition, the proximate composition and physical properties was measured at different ages. 120-day-old geese had richer intramuscular fat and protein content both in breast and leg meat, as well as lower moisture content among three marketable ages. The higher lightness and pressing loss and the lower redness and shear force was observed in the breast and leg meat of 70-day-old geese compared with the 90 and 120-day-old geese. Conclusions: Taken together, although longer marketable age did not affect muscle fiber type in geese, it resulted in a thicker muscle fiber area, richer intramuscular fat and protein content, redder and chewier meat. As a result, the reasonable marketable age should be taken into account to improve the meat quality in the goose production.

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“…그러나 산업의 규모와 성장속도 및 소비량에 비해 염소육과 양고기에 대한 연구는 다른 식육과 비교해 매우 적은 편이다. 선행 연 구에서 품종, 성별 및 근육 차이에 따른 근섬유 분포 특성에 대해 보고한 바가 있으나, 염소 및 양고기의 이화학적 특성과의 연관성이나 근섬유 특성을 고려한 품질 및 저장성 개선 등에 대한 연구는 전무한 실정이다 (Hwang et al, 2019;Liu et al, 2022;Rivero et al, 2022;Sirin, 2018).…”

Section: Introductionunclassified

Muscle fiber characteristics of caprine and ovine skeletal muscles

Park¹,

Song²,

Cheng³

et al. 2023

Food Life

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Differences in Muscle Fiber Characteristics and Meat Quality by Muscle Type and Age of Korean Native Black Goat

Cited by 24 publications

References 39 publications

Effects of Slaughter Age on Myosin Heavy Chain Isoforms, Muscle Fibers, Fatty Acids, and Meat Quality in Longissimus Thoracis Muscle of Tibetan Sheep

Effects of Slaughter Age on Myosin Heavy Chain Isoforms, Muscle Fibers, Fatty Acids, and Meat Quality in Longissimus Thoracis Muscle of Tibetan Sheep

Effect of marketable ages on meat quality through fiber characteristics in goose

Muscle fiber characteristics of caprine and ovine skeletal muscles

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