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PROFILE OF FIBER TYPES AND RELATED PROPERTIES OF FIVE BOVINE MUSCLES
Author(s) -
HUNT M. C.,
HEDRICK H. B.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb01535.x
Subject(s) - sarcomere , medius , myoglobin , muscle fibre , chemistry , fiber , anatomy , longissimus dorsi , food science , metmyoglobin , water content , zoology , biochemistry , biology , endocrinology , skeletal muscle , organic chemistry , myocyte , geotechnical engineering , engineering
Histochemical, histological and physico‐chemical parameters of the longissimus, psoas major, gluteus medius, semitendinosus and semimembranosus beef muscles were investigated. Significant differences (P < 0.05) were observed among muscles for fiber type, cross‐sectional fiber area, sarcomere length, visual color, percent reflectance, myoglobin content, hemoglobin content, water‐holding capacity, transmission value, pH, moisture content, ether extractable constituents and protein content. Inner and outer areas of the semitendinosus and semimem‐branosus muscles differ histochemically in fiber type and color.