Maturity and Its Relationship to Muscle Characteristics of Cattle

Cornforth, Daren P.; Hecker, Arthur L.; Cramer, D. A.; Spindler, Audrey A.; Mathias, Melvin M.

doi:10.2527/jas1980.50175x

Cited by 10 publications

(9 citation statements)

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“…The fiber-type characteristics of fiber number (%), fiber diameter, fiber area, and percent area for each fiber are presented by muscle location (chuck or round) in Tables 1 and 2. Muscle fiber numbers (%) for specific muscles were similar to those reported by Suzuki et al (1976), Hunt and Hedrick (1977), Cornforth et al (1980), andJohnston et al (1981). Muscle fiber distribution for triceps brachii were 33.5, 31.9, and 34.6% (β-red, α-red, and α-white, respectively).…”

Section: Resultssupporting

confidence: 85%

“…It has been noted that fiber-type characteristics are significantly influenced by weight, although this is indirectly associated with an animal's ultimate size (Cornforth et al, 1980;Manabe et al, 1981) and age at slaughter (Suzuki et al, 1976;Manabe et al, 1988). Because muscles used in this experiment were taken from animals of the same carcass maturity, it was thought that the larger animals from the two different weight groups might have significantly larger muscle fiber diameters.…”

Section: Resultsmentioning

confidence: 99%

“…Muscles with increased α-white fibers have more connective tissue, less intramuscular fat, and are less tender than muscles with more β-red fibers (Melton et al, 1974(Melton et al, , 1975Calkins et al, 1981). Not only do individual muscles differ in fiber-type composition, but muscle fiber type within a specific muscle may be affected by breed (Johnston et al, 1981), sex (Johnston et al, 1975), time on feed (Suzuki et al, 1976), and maturity (Cornforth et al, 1980).…”

Section: Introductionmentioning

confidence: 99%

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

Kirchofer

Calkins

Gwartney

2002

Journal of Animal Science

151

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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.

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Section: Resultssupporting

confidence: 85%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Kirchofer

Calkins

Gwartney

2002

Journal of Animal Science

151

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“…Semimembranosus muscles, which have a higher proportion of white fibers (Talmant and Monin, 1986), had higher content of glycogen, lower pH, more active glycolytic metabolism, shorter sarcomeres, and higher NAD + content than supraspinatus or triceps brachii, which have a high proportion of red fibers (Cornforth et al, 1980). The differences in postmortem glycolysis due to fiber type composition may be partly responsible for the variation of tenderness and color among muscles in this study.…”

Section: Discussionmentioning

confidence: 68%

Prerigor injection using glycolytic inhibitors in low-quality beef muscles1

Jerez

Calkins

Velazco

2003

Journal of Animal Science

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ABSTRACT:The objective of this experiment was to determine the effect of prerigor injection of several glycolytic inhibitors on pH, color, tenderness, and related traits of low-value beef cuts. The semimembranosus, triceps brachii, and supraspinatus muscles from each of 10 steer carcasses were removed 1 h postmortem. Control samples remained in the carcass at 2°C for 24 h. Prerigor muscles were injected and tumbled with 10% (by weight) of one of four solutions: sodium citrate (NaC; 200 mM), sodium fluoride (NaF; 200 mM), sodium acetate (NaA; 200 mM), and calcium chloride (CaCl 2 ; 300 mM). All muscles treated with NaC and

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“…Many investigations have shown (M aciejowski and Z iȩba 1982) that two peak periods of ADG in cattle occur: at about five months of age, primarily due to the muscle growth and at about 20 months due to fat deposition. This general statement indicates that the muscle growth comprises most of the ADG composition a few months after birth, primarily as the result of muscle cell hypertrophy (S tromer et al 1974; C ornforth et al 1980). R ako et al (1979) observed that the range of ADG affects the slaughter quality.…”

Section: Discussionmentioning

confidence: 98%

Fructose 1,6‐biphosphate aldolase in the sera of Simmental young bulls Connection with the fattening capacity, muscle quantity and protein content

Križanović

Karadjole

1993

J Animal Breeding Genetics

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The activity of enzyme aldolase (ALD) was determined in the sera of Simmental young bulls, with the purpose to see whether there exists a relationship between the enzyme activity and fattening capacity and whether the ALD could be an indicator of the muscle quantity and protein content. Early ALD activity was correlated with slaughter weight and ADG in the last fattening month. The regression analysis suggests that young bulls with higher serum ALD acitivity at the start of the experiment had more total muscles and less bone in the analysed rib part. On the basis of ALD activity in the first fattening month it was possible to estimate protein and fat content in the MLD. ZUSAMMENFASSUNG: Fructose-1,6-biphosphat Aldolase beim Serum Simmentaler Jungbullen. Beziehung zwischen Mastfähigkeit, Muskelmenge und Proteingehalt Aldolase (ALD) Enzymtätigkeit im Serum von Simmentaler Jungbullen wurden in Hinblick auf eine Beziehung mit Mastfähigkeit, Muskelmenge und Proteingehalt untersucht. Es zeigt sich eine Korrelation zwischen früher ALD Aktivität und Schlachtgewicht und Tageszuwachs im Endmastmonat. Regressionsanalyse ergab, daß Jungbullen mit höherer ALD Aktivität bei Mastbeginn mehr Muskelanteil im m. longissimus dorsi und weniger Knochen besitzen. ALD Aktivität im ersten Mastmonat erlaubt Schätzung des Protein- und Fettgehalts im m. long, dorsi. RESUMEN: Fructosa 1,6-bifosfato aldolasa en el suero de los terneros simentales. Relatión con sus capacidades de ser cebados, su cantidad de músculos y el contenido de proteínas Con el fin de establecer la relación entre la actividad de enzimas y las capacidades durante el proceso de la ceba, asf como para precisar si el ALD puede servir como indicador de la cantidad de músculos y el contenido de proteinas, intentaba determinarse la actividad de los enzimas de aldolasa (ALD) en el suero de los terneros simentales. A base de la actividad indicial del ALD, es posible estimar el peso final de matadero y la crecencia diaria media durante el último mes de la ceba. Tras una análisis regresiva se ha probado que los terneros con una actividad mayor del ALD en el suero a principios del proceso de su ceba tienen más músculos en total en la parte de costillas y m. longissimus dorsi mientras que tienen menos huesos. A base de la actividad del ALD durante el primer mes de la ceba es posible estimar el contenido de proteinas y grasa en m. long, dorsi. RÉSUMÉ: Fructose 1.6-biphosphate aldolase dans le sérum des taurillons de Simmental. Le rapport entre l'aptitude à l'angraissement, la proportion des muscles et la teneur en protéines On a déterminé l'activité de l'enzyme aldolase (ALD) dans le sérum des taurillons de Simmental afin de vérifier s'il existait un rapport entre l'activité des enzymes et l'aptitude à l'engraissement et si l'ALD pouvait être indicatrice de la proportion de muscles et de la teneur en protéines. A la base de l'activité initiale de l'ALD, il est possible d'évaluer le poids de la carcasse et le gain quotidien moyen au cours du dernier mois d'engrais. Par analyse régress...

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Maturity and Its Relationship to Muscle Characteristics of Cattle

Cited by 10 publications

References 0 publications

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

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

Prerigor injection using glycolytic inhibitors in low-quality beef muscles1

Fructose 1,6‐biphosphate aldolase in the sera of Simmental young bulls Connection with the fattening capacity, muscle quantity and protein content

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