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Muscle fibre types and beef quality
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The quality of bovine meat is related to the composition of the source muscles. Bovine skeletal muscle is mainly composed of three types of muscle fibres that are found in varying proportions in different muscles. The proportion of these different fibre types varies with biological and environmental factors (breed, age, sex, rearing conditions), resulting in variability of carcass and meat qualities. This study focuses on the factors of variation in carcass and muscle composition and on the relationship between muscle fibre type composition and overall meat quality.
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Yes, you can access Muscle fibre types and beef quality by Thierry Astruc, Annie Vénien in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Sustainable Agriculture. We have over one million books available in our catalogue for you to explore.
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Table of contents
- 1 Introduction
- 2 Body and muscle composition and structure
- 3 Muscle fibre types
- 4 Variation in muscle fibre type proportions: intrinsic factors
- 5 Variation in muscle fibre type proportions: additional factors
- 6 Impact of muscle fibre type on carcass and meat quality
- 7 Conclusion
- 8 Where to look for further information
- 9 References