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Effects of Marbling on Meat Quality Characteristics and Intramuscular Connective Tissue of Beef Longissimus Muscle
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 Title & Authors
Effects of Marbling on Meat Quality Characteristics and Intramuscular Connective Tissue of Beef Longissimus Muscle
Li, Chunbao; Zhou, Guanghong; Xu, Xinglian; Zhang, Jingbo; Xu, Shuqin; Ji, Yanfeng;
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 Abstract
This study was designed to explore the effects of marbling on meat quality characteristics and intramuscular connective tissue of beef longissimus muscle. Chemical determinations, histological and mechanical measurements were performed on the raw and cooked meat at d 4 postmortem. The results showed that crude fat, collagen, fiber diameter and maximum transition temperature of intramuscular connective tissue increased (p<0.05) with the increase of marbling score. The cooking losses, collagen solubility, WBSF and perimysial thickness decreased (p<0.05) with the increasing marbling. WBSF correlated (p<0.05) with moisture, crude fat, collagen, cooking losses, sarcomere length and perimysial thickness. The development of marbling results in the decline in cooking losses, the avoidance of sarcomere shortening, and the disorganization of the perimysia, which accounts for the improvement of beef tenderness.
 Keywords
Marbling;Tenderness;Connective Tissue;Longissimus;
 Language
English
 Cited by
1.
Is It Feasible Nutritionally to Improve Both Quality and Quantity of Meat Carcasses from Beef Steers?,;;

아세아태평양축산학회지, 2007. vol.20. 11, pp.1777-1782 crossref(new window)
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