Meat quality and its association with muscle fibers

• Main Authors: Cruz Elena Enriquez Valencia, César Urón Castro, Juliana Andrea Cuetia Londoño
• Format: Article
• Language: English
• Published: Universidad Francisco de Paula Santander Ocaña 2016-12-01
• Series: Revista Ingenio
• Subjects: tenderness; bos taurs; myosin; skeletal muscle
• Online Access: https://revistas.ufps.edu.co/index.php/ingenio/article/view/2114/2054

This review makes an in-depth and updated exploration of the type of muscle fiber and its association with the quality characteristics of beef in bovines. Over the years, it has been shown that the characteristics considered as meat quality, especially tenderness, are associated with specific muscle factors such as fat content, collagen, proteolytic activity systems and type of muscle fiber. Each type of fiber has different functional, structural, metabolic, chemical, and morphological characteristics, which can alter post-mortem biochemical processes and consequently affect meat tenderness mechanisms. Currently, the latest biotechnological studies that include proteome and interactome associated with bioinformatics confirm this fact, the tenderness of meat depends on the breed and the contractile and metabolic properties specific to each muscle, properties which are incorporated according to the type of muscle fiber.