J. Anim Sci.
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J. Anim Sci. 1974. 38:24-31.
© 1974 American Society of Animal Science
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Histological Relationships of Muscle Biopsies to Bovine Meat Quality and Carcass Composition1,2,

Curtis Melton3, Michael Dikeman, H. J. Tuma and R. R. Schalles

Kansas State University, Manhattan

Abstract

Muscle biopsies were conducted on the longissimus muscle of 21 Hereford yearling bulls in five sire groups and the relationship between various histological characteristics and measures of beef quality and cutability were studied. Significant sire effects were observed for fiber cross sectional areas, live weight, loin eye area and panel juiciness score. Red fiber area was significantly related to measures of increased animal weight and degree of fat deposition but not to palatability traits. The correlation coefficient between cutability grade and red fiber area was 0.67 (P<.01.). Areas of intermediate and white fibers were positively related to panel flavor score and % protein of the biopsy muscle tissue. Sarcomere length and fiber diameter were not closely related to palatability or cutability traits. Texture of muscle bundles, determined histologically, was not significantly related to carcass or palatability traits.

Footnotes

1 Contribution No. 444. Department of Animal Science and Industry, Kansas State University.

2 The cooperation of the Animal Husbandry Department, South Dakota State University, is gratefully appreciated.

3 Present address, Department of Food Technology and Science, University of Tennessee, Knoxville.




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K. S. Kirchofer, C. R. Calkins, and B. L. Gwartney
Fiber-type composition of muscles of the beef chuck and round
J Anim Sci, November 1, 2002; 80(11): 2872 - 2878.
[Abstract] [Full Text] [PDF]


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