Year: 2016
Type: review
Abstract: Skeletal muscle consists of several tissues, such as muscle fibers and connective and adipose tissues. This review aims to describe the features of these various muscle components and their relationships with the technological, nutritional, and sensory properties of meat/flesh from different livestock and fish species. Thus, the contractile and metabolic types, size and number of muscle fibers, the content, composition and distribution of the connective tissue, and the content and lipid composition of intramuscular fat play a role in the determination of meat/flesh appearance, color, tenderness, juiciness, flavor, and technological value. Interestingly, the biochemical and structural characteristics of muscle fibers, intramuscular connective tissue, and intramuscular fat appear to play independent role, which suggests that the properties of these various muscle components can be independently modulated by genetics or environmental factors to achieve production efficiency and improve meat/flesh quality.
Source: The Scientific World JOURNAL
DOI: 10.1155/2016/3182746
Institutions: VetAgro Sup, Unité Mixte de Recherche sur les Herbivores, Institut Agro Rennes-Angers, Physiologie, Environnement et Génétique pour l'Animal et les Systèmes d'Elevage, Institut National de la Recherche Agronomique, Qualité des Produits Animaux, Laboratoire de Physiologie et Génomique des Poissons
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $860
OpenAlex ID: W2282823150