Muscle fiber types and meat quality
2024
Astruc, Thierry | Qualité des Produits Animaux (QuaPA) ; Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)
International audience
显示更多 [+] 显示较少 [-]英语. Most muscle is generally composed o type I, type IIA, type IIX and/or type IIB muscle fibers, which are characterized in terms of contractile speed (fast or slow twitch), metabolism, biochemical profile and myosin heavy chain isoform content. The propositions of each fiber type vary according to muscle function, and can be characterized by histological or biochemical approaches. The sensory, technological, nutritional and food safety properties of meat are more or less dependent ont the in-muscle proportions of each fiber type. This paper synthesizes the state of knwoledge on muscle fiber structure and composition, fiber type identification, and the links connecting muscle fiber types to consumer meat properties.
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