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      Comparison of Characteristics of Myosin Heavy Chain-based Fiber and Meat Quality among Four Bovine Skeletal Muscles

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          Abstract

          Muscle fiber characteristics account for meat quality and muscle fibers are mainly classified into three or more types according to their contractile and metabolic properties. However, the majority of previous studies on bovine skeletal muscle are based on myosin ATPase activity. In the present study, the differences in the characteristics of muscle fibers classified by the expression of myosin heavy chain (MHC) among four bovine skeletal muscles such as longissimus thoracis (LT), psoas major (PM), semimembranosus (SM) and semitendinosus (ST) and their relationships to beef quality were investigated. MHCs 2x, 2a and slow were identified by LC-MS/MS and IIX, IIA and I fiber types were classified. PM, which had the smallest size and highest density of fibers regardless of type, showed the highest myoglobin content, CIE L*, a*, b* and sarcomere length ( p<0.05), whereas ST with the highest composition of IIX, showed high shear force and low sarcomere length ( p<0.05). The correlation coefficients between muscle fiber characteristics and meat quality showed that type IIX is closely related to poor beef quality and that a high density of small-sized fibers is related to redness and tenderness. Therefore, the differences in meat quality between muscles can be explained by the differences in muscle fiber characteristics, and especially, the muscles with good quality are composed of more small-sized fibers regardless of fiber type.

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          Most cited references 30

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          Official method of analysis

           F Boland,  K Helrich (2005)
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            Three "myosin adenosine triphosphatase" systems: the nature of their pH lability and sulfhydryl dependence.

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              The relationship between muscle fiber characteristics, postmortem metabolic rate, and meat quality of pig longissimus dorsi muscle.

              The aim of this study was to investigate the histochemical parameters of muscle fibers, and to estimate the correlation of muscle fiber characteristic to postmortem metabolic rate and meat quality traits in pigs. A total of 231 crossbred pigs were evaluated. Samples of the longissimus dorsi muscle were taken to evaluate the histochemical characteristics, postmortem metabolic rate and meat quality. Fiber type composition was mainly related to postmortem metabolic rate and meat quality traits among various muscle fiber characteristics. The percentage of type IIb fiber was negatively related to pH(45min) (r=-0.33) and positively to R-value (r=0.32). Drip loss was negatively related to fiber area percentages of type I and IIa (r=-0.25 and -0.26, respectively) and positively related to type IIb percentage (r=0.39). A similar tendency was found between lightness and fiber area percentage. In conclusion, increasing the percentage of type IIb fiber is related to increasing the postmortem metabolic rate, and is related to the deterioration of meat quality.
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                Author and article information

                Journal
                Korean J Food Sci Anim Resour
                Korean J Food Sci Anim Resour
                ksfsar
                Korean Journal for Food Science of Animal Resources
                Korean Society for Food Science of Animal Resources
                1225-8563
                2234-246X
                2016
                31 December 2016
                : 36
                : 6
                : 819-828
                Affiliations
                [1 ] Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Korea
                [2 ] Department of Animal Sciences, University of Illinois, Urbana-Champaign, IL 61801, USA
                [3 ] Division of Applied Life Science (BK21 plus), Gyeongsang National University, Jinju 52828, Korea
                Author notes
                [* ]Corresponding author: Jin-Yeon Jeong, Division of Applied Life Science (BK21 plus), Gyeongsang National University, Jinju 52828, Korea. Tel: +82-55-772-1948, Fax: +82-55-772-1949, E-mail: jinyeon.jeong2@ 123456gmail.com
                Article
                kosfa-36-819
                10.5851/kosfa.2016.36.6.819
                5243967
                Copyright © 2016, Korean Society for Food Science of Animal Resources

                This is an open access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( http://creativecommons.org/licences/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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