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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Published in:	TheScientificWorld Vol. 2016; no. 2016; pp. 1 - 14
Main Authors:	Bugeon, Jérôme, Lefaucheur, Louis, Bonnet, Muriel, Astruc, Thierry, Louveau, Isabelle, Lebret, Bénédicte, Listrat, Anne, Picard, Brigitte
Format:	Journal Article
Language:	English
Published:	Cairo, Egypt Hindawi Publishing Corporation 2016 John Wiley & Sons, Inc Hindawi Limited
Subjects:	Adipose tissue Animals Environmental factors Genetics Hogs Humans Influence Life Sciences Livestock Meat Meat - standards Meat quality Muscle, Skeletal - anatomy & histology Muscle, Skeletal - physiology Musculoskeletal system Oils & fats Quality Review
Online Access:	Get full text
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Abstract	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.
AbstractList	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.
Audience	Academic
Author	Louveau, Isabelle Listrat, Anne Astruc, Thierry Lefaucheur, Louis Lebret, Bénédicte Bonnet, Muriel Bugeon, Jérôme Picard, Brigitte
AuthorAffiliation	2 Clermont Université, VetAgro Sup, UMR1213 Herbivores, BP 10448, 63000 Clermont-Ferrand, France 1 INRA, UMR1213 Herbivores, 63122 Saint-Genès-Champanelle, France 4 Agrocampus Ouest, UMR1348 PEGASE, 35000 Rennes, France 3 INRA, UMR1348 PEGASE, 35590 Saint-Gilles, France 5 INRA, UR0370 QuaPA, 63122 Saint-Genès-Champanelle, France 6 INRA, UR1037 LPGP, Campus de Beaulieu, 35042 Rennes, France
AuthorAffiliation_xml	– name: 6 INRA, UR1037 LPGP, Campus de Beaulieu, 35042 Rennes, France – name: 4 Agrocampus Ouest, UMR1348 PEGASE, 35000 Rennes, France – name: 3 INRA, UMR1348 PEGASE, 35590 Saint-Gilles, France – name: 1 INRA, UMR1213 Herbivores, 63122 Saint-Genès-Champanelle, France – name: 5 INRA, UR0370 QuaPA, 63122 Saint-Genès-Champanelle, France – name: 2 Clermont Université, VetAgro Sup, UMR1213 Herbivores, BP 10448, 63000 Clermont-Ferrand, France
Author_xml	– sequence: 1 fullname: Bugeon, Jérôme – sequence: 2 fullname: Lefaucheur, Louis – sequence: 3 fullname: Bonnet, Muriel – sequence: 4 fullname: Astruc, Thierry – sequence: 5 fullname: Louveau, Isabelle – sequence: 6 fullname: Lebret, Bénédicte – sequence: 7 fullname: Listrat, Anne – sequence: 8 fullname: Picard, Brigitte
BackLink	https://www.ncbi.nlm.nih.gov/pubmed/27022618$$D View this record in MEDLINE/PubMed https://hal.science/hal-01285897$$DView record in HAL
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Copyright	Copyright © 2016 Anne Listrat et al. COPYRIGHT 2016 John Wiley & Sons, Inc. Copyright © 2016 Anne Listrat et al. 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. Distributed under a Creative Commons Attribution 4.0 International License Copyright © 2016 Anne Listrat et al. 2016
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Snippet	Skeletal muscle consists of several tissues, such as muscle fibers and connective and adipose tissues. This review aims to describe the features of these...
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SubjectTerms	Adipose tissue Animals Environmental factors Genetics Hogs Humans Influence Life Sciences Livestock Meat Meat - standards Meat quality Muscle, Skeletal - anatomy & histology Muscle, Skeletal - physiology Musculoskeletal system Oils & fats Quality Review
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Title	How Muscle Structure and Composition Influence Meat and Flesh Quality
URI	https://search.emarefa.net/detail/BIM-1120386 https://dx.doi.org/10.1155/2016/3182746 https://www.ncbi.nlm.nih.gov/pubmed/27022618 https://www.proquest.com/docview/1772780583 https://search.proquest.com/docview/1777075105 https://search.proquest.com/docview/1837298792 https://hal.science/hal-01285897 https://pubmed.ncbi.nlm.nih.gov/PMC4789028 https://doaj.org/article/aa9b43b233124faf80ee5d1e5c037001
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