Carcass composition, muscle structure, fiber contraction
2024
Astruc, Thierry | Qualité des Produits Animaux (QuaPA) ; Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)
International audience
Mostrar más [+] Menos [-]Inglés. Meat comes from muscle cut from the carcass of meat animals during butchering. However, a carcass aslo contains bone, fat and connective tissue in various proportions that affect its saleability and value. The function, anatomic location and biological environment of the muscle are related to its physiology, composition and structure. The physiological, biochemical and mechanical mechanisms behind muscle contraction can serve to help unravel part of the variability in meat quality. Here we look into on anatomic characterization of the major tissues that make up the carcasss, with a focus on muscle structure and the physiology of muscle contraction.
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Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Institut national de la recherche agronomique
