Influence of Fiber Type on Palatability Attributes of Beef Round

dc.contributor.author Lonergan, Steven
dc.contributor.author Anderson, Mark
dc.contributor.author Steadham, Edward
dc.contributor.author Fedler, Christine
dc.contributor.author Huff-Lonergan, Elisabeth
dc.contributor.author Prusa, Kenneth
dc.contributor.author Lonergan, Steven
dc.contributor.author Huff-Lonergan, Elisabeth
dc.date 2018-08-25T20:12:28.000
dc.date.accessioned 2020-06-29T23:31:42Z
dc.date.available 2020-06-29T23:31:42Z
dc.date.copyright Thu Jan 01 00:00:00 UTC 2009
dc.date.issued 2009-01-01
dc.description.abstract <p>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.</p>
dc.identifier archive/lib.dr.iastate.edu/ans_air/vol655/iss1/16/
dc.identifier.articleid 1433
dc.identifier.contextkey 3390264
dc.identifier.doi https://doi.org/10.31274/ans_air-180814-1233
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath ans_air/vol655/iss1/16
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/8564
dc.language.iso en
dc.relation.ispartofseries Animal Science Research Reports
dc.source.bitstream archive/lib.dr.iastate.edu/ans_air/vol655/iss1/16/R2393.pdf|||Fri Jan 14 20:49:45 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Animal Sciences
dc.subject.disciplines Other Food Science
dc.subject.keywords ASL R2393
dc.subject.keywords Food Science and Human Nutrition
dc.title Influence of Fiber Type on Palatability Attributes of Beef Round
dc.type article
dc.type.genre animal_products
dspace.entity.type Publication
relation.isAuthorOfPublication 8e04bc80-6e32-476c-a184-b0311cebe213
relation.isAuthorOfPublication 6a8e1178-0f76-46eb-bf7a-9f871232456b
relation.isJournalIssueOfPublication 3d9dfb75-1750-45f7-a559-dc2c94d08a2e
relation.isSeriesOfPublication 7f3839b7-b833-4418-a6fa-adda2b23950a
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