How muscle structure and composition influence meat and flesh quality - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue (Article De Synthèse) The Scientific World Journal Année : 2016

How muscle structure and composition influence meat and flesh quality

Résumé

Skeletal muscle consists of several tissues, such as muscle fibers and connective and adipose tissues. This review aims to describe the features of these various muscle components and their relationships with the technological, nutritional, and sensory properties of meat/flesh from different livestock and fish species. Thus, the contractile and metabolic types, size and number of muscle fibers, the content, composition and distribution of the connective tissue, and the content and lipid composition of intramuscular fat play a role in the determination of meat/flesh appearance, color, tenderness, juiciness, flavor, and technological value. Interestingly, the biochemical and structural characteristics of muscle fibers, intramuscular connective tissue, and intramuscular fat appear to play independent role, which suggests that the properties of these various muscle components can be independently modulated by genetics or environmental factors to achieve production efficiency and improve meat/flesh quality.
Fichier principal
Vignette du fichier
Listrat_2016_Scientific World Journal_{8160C661-9CA7-45E6-BBD3-F65CF0AD870C}.pdf (5.88 Mo) Télécharger le fichier
Origine : Publication financée par une institution
Loading...

Dates et versions

hal-01285897 , version 1 (09-03-2016)

Identifiants

Citer

Anne Listrat, Bénédicte Lebret, Isabelle Louveau, Thierry Astruc, Muriel Bonnet, et al.. How muscle structure and composition influence meat and flesh quality. The Scientific World Journal, 2016, 2016 (3182746), pp.1-14. ⟨10.1155/2016/3182746⟩. ⟨hal-01285897⟩
240 Consultations
318 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More