Influence of Fiber Type on Palatability Attributes of Beef Round

Date
2009-01-01
Authors
Anderson, Mark
Steadham, Edward
Fedler, Christine
Prusa, Kenneth
Lonergan, Steven
Huff-Lonergan, Elisabeth
Journal Title
Journal ISSN
Volume Title
Publisher
Altmetrics
Research Projects
Organizational Units
Journal Issue
Abstract

Differences in fiber diameter, method of metabolism, and glycogen content that arise between muscle fiber types can have a significant effect on a number of sensory traits that affect palatability. The vastus intermedius was the only muscle of the round with a high percentage of type I myosin heavy chain isoform. Within the muscles of the round we observed that a high percentage of type I myosin heavy chain is associated less intact troponin-t. Increased sensory juiciness was correlated with a greater proportion of type I muscle fibers. By identifying the fiber type of the muscles of the round we can better understand how fiber type influences the sensory characteristics of those muscles. With additional understanding comes the potential to predict those characteristics and produce a product that is juicier by manipulating the fiber type of those muscles.

Description
Keywords
ASL R2393, Food Science and Human Nutrition
Citation
Source
Collections