Muscle fiber characteristics and postmortem quality of longissimus thoracis, psoas major and semitendinosus from Chinese Simmental bulls

文献类型： 外文期刊

第一作者： Lang, Yumiao

作者： Lang, Yumiao;Yang, Xiaoxi;Yang, Hongru;Zhang, Songshan;Xie, Peng;Sun, Baozhong

作者机构：

关键词： beef quality; electron microscopy; muscle fiber characteristics; Rvalues; tenderness

期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：2.863； 五年影响因子：3.141 ）

ISSN： 2048-7177

年卷期：

页码：

收录情况： SCI

摘要： Using Chinese Simmental cattlesemitendinosus,psoas major, andlongissimus thoracissamples, we assessed muscle fiber characteristics and postmortem quality. The type I, IIA, and IIB fiber diameters were greater insemitendinosusandlongissimus thoracisrelative topsoas major, withpsoas major,semitendinosus, andlongissimus thoracishaving the highest respective percentages of type I, IIB, and IIA fibers.Psoas majorhad the highest R-248 and R-250 values and lowest R-258 values at 1- and 6-hr postmortem.Psoas majorhad the lowest Warner-Bratzler shear force (WBSF), hardness, and chewiness values. The trends of WBSF, hardness, and chewiness changes decreased with increasing aging time.Semitendinosushad higher changes in WBSF thanpsoas major, and the number % type I fibers was correlated negatively with % changes of WBSF. Therefore, muscles with a high proportion of type IIB fibers and a low proportion of type I had lower tenderness and higher tenderization rate. Further research should be done to seek the optimal composition of muscle fiber type in order to improve beef quality, as muscle fiber type has opposite effect of tenderness background and tenderization rate.

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