Muscle and Adipose Tissue from Normal and Double Muscled Cattle: Collagen Types, Muscle Fibre Diameter, Fat Cell Size and Fatty ... View Full Text


Ontology type: schema:Chapter     


Chapter Info

DATE

1982

AUTHORS

A. J. Bailey , M. B. Enser , E. Dransfield , D. J. Restall , N. C. Avery

ABSTRACT

The muscles from double muscled Charolais steers were found to be lower in collagen and fat content and possess smaller fibres and more tender meat than normal Charolais steers. The collagen of the perimysin was fine but contained approximately the same proportion of Type I and Type III collagens, and the same type of cross-links were present, although the collagen appeared less mature in terms of the proportion of stable non-reducible cross-links.There was a 40% reduction in the volume of the fat cells, rather than a decrease in the number of fat cells. The double muscled animals possess higher proportions of oleic acid in their fat depots which reflects the immaturity of these animals compared to the normals.In terms of organoleptic properties the meat was paler, leaner and more tender than meat from normal animals, but there was no difference in juiciness or flavour. More... »

PAGES

178-202

Book

TITLE

Muscle Hypertrophy of Genetic Origin and its use to Improve Beef Production

ISBN

978-94-009-7552-1
978-94-009-7550-7

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/978-94-009-7550-7_16

DOI

http://dx.doi.org/10.1007/978-94-009-7550-7_16

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1021304260


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