Muscle Fiber Characteristics and Their Relation to Meat Quality

2009 ◽  
pp. 109-126 ◽  
Keyword(s):  
Meat Quality ◽  
Muscle Fiber

scholarly journals Frozen/thawed meat quality associated with muscle fiber characteristics of porcine longissimus thoracis et lumborum, psoas major, semimembranosus, and semitendinosus muscles

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Huilin Cheng ◽  
Sumin Song ◽  
Gap-Don Kim
Keyword(s):  
Meat Quality ◽  
Muscle Fiber ◽  
Shear Force ◽  
Muscle Fibers ◽  
Frozen Storage ◽  
Meat Color ◽  
Pork Meat ◽  
Psoas Major ◽  
The Relationship

AbstractTo evaluate the relationship between muscle fiber characteristics and the quality of frozen/thawed pork meat, four different muscles, M. longissimus thoracis et lumborum (LTL), M. psoas major (PM), M. semimembranosus (SM), and M. semitendinosus (ST), were analyzed from twenty carcasses. Meat color values (lightness, redness, yellowness, chroma, and hue) changed due to freezing/thawing in LTL, which showed larger IIAX, IIX, and IIXB fibers than found in SM (P < 0.05). SM and ST showed a significant decrease in purge loss and an increase in shear force caused by freezing/thawing (P < 0.05). Compared with LTL, SM contains more type IIXB muscle fibers and ST had larger muscle fibers I and IIA (P < 0.05). PM was the most stable of all muscles, since only its yellowness and chroma were affected by freezing/thawing (P < 0.05). These results suggest that pork muscle fiber characteristics of individual cuts must be considered to avoid quality deterioration during frozen storage.

scholarly journals Influence of Maternal Corn Supplementation of Beef Cattle on Muscle Fiber Type and Meat Quality of their Offspring

2019 ◽  
Vol 3 (2) ◽  
pp. 158-159
Author(s):  
D. Maharjan ◽  
A. Rodas-González ◽  
A. R. Tanner ◽  
V. C. Kennedy ◽  
J. D. Kirsch ◽  
...  
Keyword(s):  
Beef Cattle ◽  
Meat Quality ◽  
Muscle Fiber ◽  
Fiber Type ◽  
Muscle Fiber Type

scholarly journals Influence of feeding regime and finishing system on lamb muscle fiber and meat quality

2009 ◽  
Vol 38 (11) ◽  
pp. 2204-2210 ◽  
Author(s):  
Sarita Bonagurio Gallo ◽  
Edson Ramos de Siqueira ◽  
Eduardo Francisquine Delgado ◽  
Maeli Dal Pai Silva ◽  
Gilberto Teixeira da Rosa
Keyword(s):  
Meat Quality ◽  
Muscle Fiber ◽  
Live Weight ◽  
Nutritional Supplement ◽  
Fiber Types ◽  
Post Mortem ◽  
Fiber Morphology ◽  
Complete Diet ◽  
Weaning Age ◽  
Meat Ph

The study verified the influence of different nutritional levels of the dams, before parturition, the weaning age of the lambs and the finishing system on lamb muscle fiber morphology and meat quality. Ile-de-France × Bergamacia crossbred dams grazing on natural grassland were divided into two groups: 1) nutritional supplement 30 days before the parturition (SUPL), and 2) no nutritional supplement (NS). These groups were further subdivided by weaning age of the lambs, which corresponded to either 45 or 60 days. The weaned lambs from each of the previous groups were also divided into different finishing systems: confined and fed a complete diet (CD), confined and fed hay (H) and kept on grassland (P). The lambs were slaughtered at 30 kg live weight (CD and P), or at 150 days of age (H). The carcasses were cooled at 4ºC/24h. The analyzed variables were: longissimus dorsi muscle fiber morphophysiology, post mortem myofibrillar fragmentation (at 0, 3 and 7 days post mortem), meat pH and temperature. There was no effect of supplementation of dams or weaning age of the lambs for the evaluated variables. The frequency of slow-oxidative (SO), fast-oxidative-glycolytic (FOG) and fast-glycolytic (FG) muscle fiber types was not altered by the treatments, but the fiber cross-sectional area was smaller for the lambs finished only on hay, and the meat pH values and temperature were lower and the myofibrill fragment dimensions were smaller. As time maturation increased from 0 to 3 and 7 days post mortem, there was a decrease in the length of the myofibrill fragments. The diet of the lambs which were maintained confined and fed only with hay was nutritionally inferior when compared with all the others, and this changed the quality of the meat compared to the finishing systems on grassland or confined and fed complete diet.

Dietary resveratrol supplementation improves meat quality of finishing pigs through changing muscle fiber characteristics and antioxidative status

Meat Science ◽  
2015 ◽  
Vol 102 ◽  
pp. 15-21 ◽  
Author(s):  
Cheng Zhang ◽  
Junqiu Luo ◽  
Bing Yu ◽  
Ping Zheng ◽  
Zhiqing Huang ◽  
...  
Keyword(s):  
Meat Quality ◽  
Muscle Fiber ◽  
Finishing Pigs ◽  
Antioxidative Status

Muscle fiber type, postmortem metabolism, and meat quality of Nellore cattle with different post-weaning growth potential

2020 ◽  
pp. 104348
Author(s):  
Mariane Beline ◽  
Juan Fernando Morales Gómez ◽  
Daniel Silva Antonelo ◽  
Juliana Silva ◽  
Vicente Luiz Macedo Buarque ◽  
...  
Keyword(s):  
Meat Quality ◽  
Muscle Fiber ◽  
Fiber Type ◽  
Growth Potential ◽  
Muscle Fiber Type ◽  
Nellore Cattle

Relationship between muscle fiber characteristics and meat quality parameters in Turkish native goat breeds

2018 ◽  
Author(s):  
Emre Sirin
Keyword(s):  
Meat Quality ◽  
Muscle Fiber ◽  
Quality Parameters ◽  
Muscle Fiber Types ◽  
Type I ◽  
Fiber Types ◽  
Fiber Number ◽  
Weaning Age ◽  
Positive Correlations

This study was conducted to determine muscle fiber characteristics and their effect on some meat quality parameters in Longissimus dorsi (LD) and Semitendinosus (ST) muscles from kids of some Turkish native goat breeds. Male kids of Hair (n=6), Angora (n=6), Kilis (n=6) and Honamli (n=6) (pure breeds) were used as experimental animals. All kids were slaughtered at 3 months of weaning age and muscles samples were collected for determination of type I, IIA and IIB muscle fibers and some meat quality parameters. It was found that type IIA fiber number of Hair and Honamli kids were higher than those of other breeds in LD muscle. Similarly, Hair kids had higher number of (P less than 0.05) type IIA in ST muscle compared to other breeds. Generally, there were negative correlations between tenderness, pH and number of muscle fiber types in LD and ST muscles of all breeds (P less than0.05). Also, there were positive correlations between intra muscular fat and number of muscle fiber types in LD muscles of all breeds (P less than 0.05). Conclusively, kids of Turkish native goat breeds had different muscle fiber characteristics which can affect meat quality.

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