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How Muscle Structure and Composition Influence Meat and Flesh Quality

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 livesto...

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Autores principales: Listrat, Anne, Lebret, Bénédicte, Louveau, Isabelle, Astruc, Thierry, Bonnet, Muriel, Lefaucheur, Louis, Picard, Brigitte, Bugeon, Jérôme
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4789028/
https://www.ncbi.nlm.nih.gov/pubmed/27022618
http://dx.doi.org/10.1155/2016/3182746
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author Listrat, Anne
Lebret, Bénédicte
Louveau, Isabelle
Astruc, Thierry
Bonnet, Muriel
Lefaucheur, Louis
Picard, Brigitte
Bugeon, Jérôme
author_facet Listrat, Anne
Lebret, Bénédicte
Louveau, Isabelle
Astruc, Thierry
Bonnet, Muriel
Lefaucheur, Louis
Picard, Brigitte
Bugeon, Jérôme
author_sort Listrat, Anne
collection PubMed
description 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.
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spelling pubmed-47890282016-03-28 How Muscle Structure and Composition Influence Meat and Flesh Quality Listrat, Anne Lebret, Bénédicte Louveau, Isabelle Astruc, Thierry Bonnet, Muriel Lefaucheur, Louis Picard, Brigitte Bugeon, Jérôme ScientificWorldJournal Review Article 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. Hindawi Publishing Corporation 2016 2016-02-28 /pmc/articles/PMC4789028/ /pubmed/27022618 http://dx.doi.org/10.1155/2016/3182746 Text en Copyright © 2016 Anne Listrat et al. https://creativecommons.org/licenses/by/4.0/ This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Review Article
Listrat, Anne
Lebret, Bénédicte
Louveau, Isabelle
Astruc, Thierry
Bonnet, Muriel
Lefaucheur, Louis
Picard, Brigitte
Bugeon, Jérôme
How Muscle Structure and Composition Influence Meat and Flesh Quality
title How Muscle Structure and Composition Influence Meat and Flesh Quality
title_full How Muscle Structure and Composition Influence Meat and Flesh Quality
title_fullStr How Muscle Structure and Composition Influence Meat and Flesh Quality
title_full_unstemmed How Muscle Structure and Composition Influence Meat and Flesh Quality
title_short How Muscle Structure and Composition Influence Meat and Flesh Quality
title_sort how muscle structure and composition influence meat and flesh quality
topic Review Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4789028/
https://www.ncbi.nlm.nih.gov/pubmed/27022618
http://dx.doi.org/10.1155/2016/3182746
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