Fiber-type composition of muscles of the beef chuck and round1

Abstract

Thirty-eight muscles of the beef chuck and round were histochemically stained to characterize fiber-type composition in order to facilitate optimal muscle use in value-added products. Select-grade chucks and rounds (n = 4 each) were chosen to represent two carcass weight classes (250 to 295 kg and 363 to 410 kg) and two yield grades (1 and 3). Muscles were sectioned and stained with a procedure that included a succinate dehydrogenase and an adenosine triphosphatase staining technique. Number and diameter of beta-red, alpha-red, and alpha-white muscle fibers were used to determine muscle fiber percentage, muscle fiber area, and percent area in each muscle. Weight did not significantly (P > 0.05) affect these muscle fiber-type characteristics, probably because of limited sample numbers. Muscles containing greater than 40% beta-red fibers were classified as red; greater than 40% alpha-white fibers were classified as white. All other muscles were classified as intermediate. Nine of 12 round muscles were white, including semitendinosus, biceps femoris, rectus femoris, adductor, and semimembranosus. The chuck muscles were red (10 of 26), intermediate (9 of 26), and white (7 of 26). These data indicate variable fiber-type composition of most of the muscles of the beef chuck and round. Functional and biochemical traits of each muscle fiber class would be expected to create different processing characteristics, which would influence optimal muscle use in value-added products.

Effect of Sex and Muscle on the Fiber-Type Composition and Cross-Sectional Area of Springbok (Antidorcas marsupialis) Muscle

“…The lower proportion of type I fibers in the LTL is also in agreement with the results of previous studies and the general classification of the LTL as a white muscle (Kirchofer et al, 2002;Ruusunen and Puolanne, 2004;Żochowska-Kujawska et al, 2007). However, the effect on the muscle's post-mortem behavior may be negligible, as both type I and type IIA fibers are classified as oxidative and the LTL contained a higher proportion of the latter (Curry et al, 2012;Lefaucheur, American Meat Science Association.…”

Changes in the Sarcoplasmic Proteome of Beef Muscles with Differential Color Stability during Postmortem Aging

“…The greater abundance of glycolytic enzymes in these muscles could be a reflection of the inherent differences in their muscle fiber types. The LL and ST are considered glycolytic muscles, whereas PM is considered an oxidative muscle (Hunt and Hedrick, 1977;Kirchofer et al, 2002). However, we also observed differential abundance of glycolytic enzymes within the same muscle during aging.…”

Relación de la dieta con el color y la terneza de la carne vacuna

“…Esta última parece ser la vía más común, como ha sido bien documentado a través del estudio de ovinos con la mutación callipyge, o a través del suministro de agonistas β adrenérgicos (Goll et al, 1998;Koohmaraie et al, 2002). Para que se produzca la hipertrofia muscular, debe haber un aumento en la actividad supresora de la calpastatina sobre la m-calpaína y µ-calpaína, con la consecuente reducción del recambio proteico a nivel miofibrilar (Goll et al, 1998;Kirchofer et al, 2002;Veiseth-Kent et al, 2010).…”