Méta-analyse des relations entre tendreté et caractéristiques
Résumé
Beef tenderness is characterised by a high and uncontrolled variability. This variability depends at least in part on differences in muscle characteristics. From data available in the BIF-Beef (Integrated and Functional Biology of beef) data warehouse, we aim to identify general laws between beef tenderness and muscle characteristics. Tenderness was evaluated by sensory method and shear force. The following muscle traits were measured on both Longissimus thoracis (LT) and Semitendinosus (ST) muscles: total and insoluble collagen contents, intramuscular fat content, mean muscle fibre area, glycolytic and oxidative enzyme activities and the proportion of the different types of muscle fibres. Mainly in ST muscle, total and insoluble collagen contents and the Lactate Dehydrogenase activity explain 6%, 6% and 4% respectively of the variation of shear force. However, in LT muscle only, the mean muscle fibre area explains 2% of the variability of sensory tenderness score.
Domaines
Sciences du Vivant [q-bio]
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Chriki 20012 JSMTV 000079_{35EECBED-C531-45D0-8CA2-CAE0FDE5FCE1}.pdf (133.03 Ko)
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