Comparative aspects of muscle fiber types in different species

Ashmore, C. R.; Doerr, L.

doi:10.1016/0014-4886(71)90243-3

Cited by 182 publications

(78 citation statements)

References 15 publications

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“…1C) : slow-twitch oxidative (SO), fast-twitch oxido-glycolytic (FOG) and fasttwitch glycolytic (FG). Similarly, Ashmore and Doerr [1] by combining the measure of mATPase activity and the activity of SDH, an enzyme of the metabolic pathway, also described three types of fibres: bR, ATPase acido-resistant and oxidative metabolism; aR, ATPase acido-labile and oxido-glycolytic metabolism; aW, ATPase acidolabile and glycolytic metabolism (Tab. I).…”

Section: Myofibre Typingmentioning

confidence: 98%

Muscle fibre ontogenesis in farm animal species

et al. 2002

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Section: Myofibre Typingmentioning

confidence: 98%

Muscle fibre ontogenesis in farm animal species

et al. 2002

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“…Sections were stained for NADH and myofibrillar ATPase activities, a simultaneous combination staining procedure, with an acid preincubation solution as described by Solomon and Dunn (1988). A minimum of 200 fibers per animal were classified as slow-twitch red oxidative Type I fibers (dark purple), fast-twitch intermediate oxidative Type IIA fibers (purple), or fast-twitch white glycolytic Type IIB fibers (light purple), according to the classification of Ashmore and Doerr (1971).…”

Section: Muscle Processing and Color Measurementmentioning

confidence: 99%

Characterizing the Ham Halo Condition: A Color Defect in Fresh Pork Biceps Femoris Muscle

King

Shackelford

Schnell

et al. 2018

Meat and Muscle Biology

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This experiment characterized a color defect called halo, involving pale tissue in the superficial portion of ham muscles, causing a two-toned appearance. Biceps femoris muscles (n = 200) were obtained from the ham-boning line of a large processor. Instrumental color attributes were determined on the medial (inside) and lateral (halo) surfaces of the muscle. Muscles were sliced (2.54-cm-thick) perpendicular to the long axis of the muscle. Slices were numbered from the proximal end of the muscle so that slice numbers represented anatomical location. Severity of the defect was greatest on the distal end of the muscle corresponding to slices 6 and 7 (9 locations). The halo and inside portions of slices 6 and 7 were separated for myoglobin concentration and muscle pH determination. The inside portion of muscle had lower (P < 0.001) L* (53.1 versus 63.4) and greater (P < 0.001) a* (23.2 versus 15.3) and b* (18.5 versus 15.4) values than the halo portion. Compared to the halo portion, the inside portion of the muscle had greater (P < 0.001) muscle pH (5.7 versus 5.5) and myoglobin concentration (1.97 versus 0.85 mg/g). Four minimally and 5 severely affected muscles were sampled in the halo and inside portions for muscle fiber typing. Fiber type distribution did not differ (P > 0.05) between locations within minimally affected muscles. In severely affected muscles, the inside portion had increased (P < 0.001) proportion of type I fibers, and concomitant decrease (P < 0.001) in type IIB fibers relative to the halo portion. These data indicate that the halo portion of the muscle is much lighter and less red in color, resulting from reduced myoglobin concentration in this portion of the muscle associated with a shift in muscle fiber type. These results should contribute to solutions to mitigate the ham halo color defect.

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“…The sixth was stained for succino-dehydrogenase (SDH) activity according to Nachlas et al (1957). Computerised image analysis (Buche, 1990) was used to classify the fibres as βR (red and slow twitch fibre), αR (red and fast twitch fibre) or αW (white and fast twitch fibre) according to Ashmore and Doerr (1971). The analysis combines the myofibrillar ATPase and SDH stain intensities of each cell.…”

Section: Histochemical Analysis Of the Longissimus Lumborum Musclementioning

confidence: 99%

Meat physical quality and muscle fibre properties of rabbit meat as affected by the sire breed, season, parity order and gender in an organic production system

et al. 2016

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The aim of the study was to evaluate some meat physical quality and muscle fibre properties of rabbit meat when considering 2 sire breeds (SB: Vienna Blue [VB]; Burgundy Fawn [BF]; both coloured and slow-growing breeds), several parity orders (P: 1, 2, ≥3), gender (G), and 2 slaughter seasons (SS: spring, summer) in an organic production system. The effect of storage time (ST) at frozen state (2 mo at -20°C) of Longissimus lumborum (LL) meat was also evaluated. Animals were slaughtered when they reached 2.8 kg of live weight. Then, pH and L*a*b* colour values of Biceps femoris (BF) and LL muscles, water loss and Warner-Bratzler shear force of LL and hind leg (HL) meat, and the fibre typing and enzymatic activity of LL muscle were analysed. LL meat from females showed higher b* values than males (0.04 vs. -1.25; P<0.05). Significant (P<0.05) SB×P, SB×G and P×G interactions were observed for the b* value of LL: VB and BF crossbreds presented a higher b* value when born as P≥3 and P2 respectively, VB females showed higher b* value than VB males, and P2 and P≥3 produced males with a significantly lower b* value. HL thawing losses were significantly (P<0.05) higher in rabbits slaughtered in summer than in those slaughtered in spring, whereas the opposite result was obtained for LL meat (P<0.01). Cooking loss of LL meat was significantly lower in P2 group than P≥3 group (P<0.05). The lactate dehydrogenase activity in LL muscle was higher in VB than in BF crossbreds (930 vs. 830 IU; P<0.05), albeit not supported by differences in fibre type distribution. The ST significantly (P<0.01) reduced pH, a* and b* colour values, and increased lightness of LL meat. It was concluded that the crossbreeds derived from VB and BF genotypes and farmed organically did not show remarkable sexual dimorphism, considering their elder slaughter age than rabbits reared under intensive conditions. Physical quality of meat was mainly affected by slaughter season, indicating that in the organic rearing system, specific attention needs to be paid to the farming environmental conditions.

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Comparative aspects of muscle fiber types in different species

Cited by 182 publications

References 15 publications

Muscle fibre ontogenesis in farm animal species

Muscle fibre ontogenesis in farm animal species

Characterizing the Ham Halo Condition: A Color Defect in Fresh Pork Biceps Femoris Muscle

Meat physical quality and muscle fibre properties of rabbit meat as affected by the sire breed, season, parity order and gender in an organic production system

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