Skeletal muscle fiber type and myofibrillar proteins in relation to meat quality

Lee, S.H.; Joo, Seon-Tea; Ryu, Youn-Chul

doi:10.1016/j.meatsci.2010.04.040

Cited by 219 publications

(138 citation statements)

References 73 publications

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“…It is commonly reported that muscle fibre composition influences many aspects of meat quality, including colour, water holding capacity, tenderness, juiciness and flavour. However, identifying the specific relationships between meat quality and myofibre characteristics, including fibre types and CSA, remains a difficult task (Lee et al, 2010;Lefaucheur, 2010). As expected, increasing tenderness and juiciness were associated with higher global acceptability which is in accordance with a previous study from our research team (Costa et al, 2012).…”

Section: Discussionsupporting

confidence: 88%

Beef palatability and its relationship with protein degradation and muscle fibre type profile in longissimus thoracis in Alentejana breed from divergent growth pathways

Costa

Simões

Alves

et al. 2017

Animal

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The traditional beef production in the South of Portugal is based on a discontinuous growth (DG) system that requires lower external inputs and could enhance meat quality and financial returns to cattle producers. This system allows farmers to take advantage of the bull's compensatory growth when the pasture is abundant and finishes the cattle on concentrates for 2 to 3 months before slaughter. The fast gain rate before slaughter could be a valuable strategy to improve tenderness and to reduce its inconsistency in beef production. Therefore, the aim of this study was to evaluate the effects of production system (continuous growth (CG) v. DG) on longissimus thoracis muscle properties from Alentejana bulls. In total, 40 Alentejana male calves were allocated to two distinct feeding regimes: in the CG system, animals were fed concentrate plus hay and slaughtered at 18 months of age, whereas in the DG system, animals were fed on hay until 15 months of age and then fed the same diet provided to the CG group until 24 months of age. The DG system had a positive impact on meat tenderness ( P < 0.001) and global acceptability ( P < 0.001). DG bulls had greater fibre cross-sectional area (CSA) of glycolytic fibres ( P < 0.05) and relative area of the muscle (RA) occupied by type IIX fibres ( P < 0.01) and greater levels of α-actinin ( P < 0.05) and myosin light chain 2 ( P < 0.01) proteins, and pH 24h ( P < 0.01) than CG bulls. The latter had greater CSA of type I ( P < 0.05) and type IIA ( P < 0.01) and greater RA of type IIA ( P < 0.05) and oxidative ( P < 0.05) than CG bulls. The compensatory growth production system had a positive impact on meat tenderness and global acceptability, overcoming the negative effects of slaughter of the bulls at a later age. The DG beef system could be a worthwhile strategy of beef production in Mediterranean areas due to the low-quality pasture in summer.

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Section: Discussionsupporting

confidence: 88%

Beef palatability and its relationship with protein degradation and muscle fibre type profile in longissimus thoracis in Alentejana breed from divergent growth pathways

Costa

Simões

Alves

et al. 2017

Animal

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“…Muscles rich in white fibers are larger and have more water compared to proteins (Tschirhart-Hoelscher et al, 2006). According to Lee et al (2010), the water/protein relation affects the ability to retain water, which decreases by increasing this ratio. Thus, less water holding capacity and higher cooking losses are expected in rapidly contracting muscles.…”

Section: Muscle Fibersmentioning

confidence: 99%

Intrinsic factors affecting sheep meat quality: a review

Júnior

Carvalho

Silva

et al. 2016

Rev Colomb Cienc Pecu

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SummaryThe quality of meat is a multifactorial parameter dependent on the perspective and goals of the link in the production chain. Generally, a variety of factors directly or indirectly affect the quality characteristics of meat and, therefore, the value of meat products. Often, the literature divides the interfering factors into intrinsic and extrinsic. Intrinsic factors are related to animals; therefore, intrinsic factors are less variable. These factors include breed, sex, age, weight, genes, and type of muscle fiber. Some of these factors are not well studied, others have variable influence or are controversial and only a few are known and sometimes controlled. Thus, this study aimed to review some intrinsic factors that influence the quality of lamb meat. Keywords: cooking losses, meat color, tenderness, water holding capacity. ResumenLa calidad de la carne es un parámetro multifactorial que depende de la perspectiva y los objetivos del eslabón de la cadena de producción. En general, una amplia variedad de factores afectan directa o indirectamente la calidad de la carne y, en consecuencia, los valores de los productos cárnicos. A menudo, la literatura divide los factores que interfieren intrínseca y extrínsecamente. Los factores intrínsecos están relacionados con los animales, por lo tanto, son menos variable. Estos factores incluyen la raza, el género, la edad, el peso, los genes y ResumoA qualidade da carne é um parâmetro multifatorial, dependente da perspectiva e objetivos do elo da cadeia produtiva. Geralmente, uma grande variedade de fatores afetam direta ou indiretamente as características de qualidade da carne e, consequentemente, os valores dos produtos cárneos. Frequentemente, a literatura divide os fatores interferentes em intrínsecos e extrínsecos. Os fatores intrínsecos são referentes ao animal e, portanto, menos variáveis. Esses fatores incluem raça, sexo, idade, peso, genes e tipo de fibras musculares. Alguns desses fatores não estão bem estudados, outros têm influência variável ou controvertida e somente alguns são conhecidos e, às vezes, controlados. Dessa forma, objetivou-se revisar alguns fatores intrínsecos que influenciam na qualidade da carne ovina.Palavras chave: capacidade de retenção de água, cor da carne, maciez da carne, perdas por cocção.

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“…Vertebrate skeletal muscles are made up of bundles of muscle fibres that are peculiar to their morphological characters, contractile and metabolic properties. The muscle fibre is a major determinant factor of muscle mass because it occupies 75-90% of the total muscle volume (Lee et al 2010). Myofibres can be defined by cross-sectional area, length attributes or total number of muscle fibres (Lefaucheur 2010).…”

mentioning

confidence: 99%

Histochemical muscle fibre characteristics of German Heath lamb meat

et al. 2015

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Histochemical characteristics of muscle were evaluated in 12 German Heath lambs (6 males and 6 females). The lambs were slaughtered at the age of 150 days and samples of musculus longissimus lumborum et thoracis and quadriceps femoris were collected and measurements of fibre cross sectional area (µm 2 ), diameter (µm 2 ), and perimeter (µm 2 ) were performed. Subsequently the fibre type distribution (%) was calculated. The dataset was evaluated using SAS 9.3. Significantly higher (P < 0.05) cross sectional area, diameter, and perimeter attributes were observed in females compared to males. Significant differences (P < 0.05 to 0.01) were observed in fibre type distribution between musculus longissimus lumborum et thoracis and quadriceps femoris muscle. The presented study describes evaluation of morphological formation of skeletal muscle tissue performed on a sheep breed of German origin. The results may be useful for meat scientists or meat industry due to close connection of these characteristics to meat quality. Cross sectional area, fibre type distribution, musculus longissimus lumborum et thoracis, quadriceps femoris muscle

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Skeletal muscle fiber type and myofibrillar proteins in relation to meat quality

Cited by 219 publications

References 73 publications

Beef palatability and its relationship with protein degradation and muscle fibre type profile in longissimus thoracis in Alentejana breed from divergent growth pathways

Beef palatability and its relationship with protein degradation and muscle fibre type profile in longissimus thoracis in Alentejana breed from divergent growth pathways

Intrinsic factors affecting sheep meat quality: a review

Histochemical muscle fibre characteristics of German Heath lamb meat

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