Meat Tenderness Factors, Chemical Responses of Connective Tissue of Bovine Skeletal Muscle

1956 ◽  
Vol 4 (6) ◽  
pp. 537-542 ◽  
Author(s):  
Madge Miller ◽  
Joseph Kastelic
Keyword(s):  
Skeletal Muscle ◽  
Connective Tissue ◽  
Meat Tenderness ◽  
Bovine Skeletal Muscle

scholarly journals 0893 Label-free MSE proteomic analysis of the bovine skeletal muscle: New approach for meat tenderness evaluation

2016 ◽  
Vol 94 (suppl_5) ◽  
pp. 429-429
Author(s):  
M. D. Poleti ◽  
R. C. Simas ◽  
A. S. M. Cesar ◽  
S. C. S. Andrade ◽  
G. H. M. F. Souza ◽  
...  
Keyword(s):  
Skeletal Muscle ◽  
Proteomic Analysis ◽  
Meat Tenderness ◽  
Label Free ◽  
New Approach ◽  
Bovine Skeletal Muscle

Decorin Expression during Development of Bovine Skeletal Muscle and Its Role in Morphogenesis of the Intramuscular Connective Tissue

2002 ◽  
Vol 171 (2-3) ◽  
pp. 199-214 ◽  
Author(s):  
T. Nishimura ◽  
E. Futami ◽  
A. Taneichi ◽  
T. Mori ◽  
A. Hattori
Keyword(s):  
Skeletal Muscle ◽  
Connective Tissue ◽  
Bovine Skeletal Muscle

scholarly journals Nutritional and developmental effects on the intrinsic properties of muscles as they relate to the eating quality of beef

2001 ◽  
Vol 41 (7) ◽  
pp. 921 ◽  
Author(s):  
V. H. Oddy ◽  
G. S. Harper ◽  
P. L. Greenwood ◽  
M. B. McDonagh
Keyword(s):  
Skeletal Muscle ◽  
Connective Tissue ◽  
Meat Quality ◽  
Quality Attributes ◽  
Nutrient Supply ◽  
Fat Content ◽  
Tissue Composition ◽  
Intrinsic Properties ◽  
Composition And Structure ◽  
Bovine Skeletal Muscle

The intrinsic properties (those extant at the time of slaughter) of bovine skeletal muscle as they relate to the subsequent quality attributes of beef are reviewed here. Attributes of bovine skeletal muscle that ultimately affect toughness, colour, fat content, flavour, juiciness, and nutritive value of beef are discussed. The dynamic nature of muscle development, particularly with regard to structure and composition, is highlighted. Variation in development of muscle structure and composition due to inherited (genetic) factors and environment (particularly nutrient supply) are described. Examples are given of the implications of sources of variation due to animal genotype, age, nutrient supply, and hormonal environment on muscle cellularity and growth, fibre type, connective tissue composition and structure as they affect meat quality attributes. Key intrinsic properties of muscle include muscle type, cellularity, size, myofibre type, connective tissue composition and structure, glycogen and fat content and proteolytic activity. Activity of the calpain system at slaughter is seen as an important attribute. Regulation of myofibrillar and connective tissue proteolysis in vivo are discussed together with implications for subsequent meat quality. Amongst the on-farm environmental factors, nutritional history and developmental pathway are identified as factors that can be responsible for significant variation in the intrinsic properties of muscle that contribute to variation in toughness, colour and fat content, and thus consumer liking of beef.

AGE- AND SEX-ASSOCIATED CHANGES IN CHEMICAL COMPOSITION OF BOVINE TRICEPS BRACHII INTRAMUSCULAR AND EPIMYSIAL CONNECTIVE TISSUE WITH EMPHASIS ON GLYCOSAMINOGLYCANS

1980 ◽  
Vol 60 (3) ◽  
pp. 643-662 ◽  
Author(s):  
T. NAKANO ◽  
J. R. THOMPSON
Keyword(s):  
Skeletal Muscle ◽  
Hyaluronic Acid ◽  
Connective Tissue ◽  
Dermatan Sulfate ◽  
Postnatal Growth ◽  
Triceps Brachii ◽  
Mature Adults ◽  
Age Related ◽  
Bovine Skeletal Muscle ◽  
Age And Sex

Age-related changes were studied in the bovine intramuscular and epimysial connective tissue components from animals ranging in age from fetuses to 8.9 yr and from 1.2 to 8.9 yr, respectively. Intramuscular concentration of nitrogen increased (P < 0.05), while intramuscular concentrations of collagen and glycosaminoglycans (GAG) decreased (P < 0.05) with age until the animals were yearlings. Epimysial concentration of collagen increased and that of GAG decreased (P < 0.05) with age in the postnatal animals. Maturation was associated with decreasing (P < 0.05) amounts of labile collagen, hexosamine, and sialic acid in both tissues and occurred earlier in intramuscular than in epimysial tissue. Epimysial tissue from males contained more (P < 0.05) collagen and less (P < 0.05) labile hexosamine than epimysial tissue from females of a similar age. Hyaluronic acid and dermatan sulfate were the major GAG in bovine skeletal muscle with small amounts of heparan sulfate, chondroitin 4-sulfate, chondroitin 6-sulfate and heparin. Hyaluronic acid:dermatan sulfate weight ratios were greater (P < 0.05) in the intramuscular than in the epimysial tissues. The ratio values were 2.0–2.7 in intramuscular tissues, while in the epimysial tissues, the values were 0.5–0.6 in the yearlings and young adults and 0.9 in the mature adults. In postnatal animals, intramuscular tissues were associated with a smaller (P < 0.05) proportion of chondroitin 6-sulfate in the total GAG than were epimysial tissues. Both hyaluronic acid and dermatan sulfate concentrations decreased (P < 0.05) during fetal and early postnatal growth in the intramuscular tissue, while in the epimysial tissue, dermatan sulfate concentrations gradually decreased (P < 0.05) with age in the postnatal animals. Skeletal muscle maturation was associated with an increased (P < 0.05) stability of connective tissue and a decreased (P < 0.05) amount of total GAG and glycoproteins.

Ultrastructure of the Intramuscular Connective Tissue in Bovine Skeletal Muscle

1994 ◽  
Vol 151 (4) ◽  
pp. 250-257 ◽  
Author(s):  
T. Nishimura ◽  
A. Hattori ◽  
K. Takahashi
Keyword(s):  
Skeletal Muscle ◽  
Connective Tissue ◽  
Bovine Skeletal Muscle

scholarly journals Purification and Properties of Bovine Skeletal Muscle Proteasome

2005 ◽  
Vol 18 (6) ◽  
pp. 884-891
Author(s):  
S. Yamamoto ◽  
B. Gerelt ◽  
T. Nishiumi ◽  
A. Suzuki
Keyword(s):  
Skeletal Muscle ◽  
Purification And Properties ◽  
Bovine Skeletal Muscle
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