Histological Contribution of Collagen Architecture to Beef Toughness

Abstract

The relationship between shear-force value and collagen architecture of connective tissue of the longissimus thoracis (LT) muscle of Japanese Black (n = 10) and Brown (Kumamoto) (n = 5) steers (body weight: 688.4 +/- 8.6 kg as average and standard error) was investigated. There were negative correlations between the shear-force value and lipid content (n = 15, R(2)= 0.3709, P < 0.01) and protein content and lipid content (n = 15, R(2)= 0.6748, P < 0.01). Shear-force value and collagen content (n = 15, R(2)= 0.4344, P < 0.01) were positively correlated. In scanning electron microscopic photographs of the macerated preparation, the perimysium of the high-lipid LT muscle was broken down compared with the low-lipid LT muscle. The endomysium in all LT muscle fibers showed similar architecture. The fine surface cover of reticular collagen fibers around an adipocyte was observed in the high-lipid LT muscle perimysium. These results suggested that the shear-force value of the LT muscle was related to change in collagen architecture and of the perimysium in particular.

Effects of Rigor Status during High‐Pressure Processing on the Physical Qualities of Farm‐Raised Abalone (Haliotis rufescens)

“…Post‐rigor foot samples, however, were significantly firmer when evaluated by shear (34.6 N POST‐5‐300) than by TPA (8.8 N POST‐5–300). While HPP up to 500 MPa was shown to reduce shear force values in beef from 5.9 N (unprocessed control) to 4.3 N (100 MPa) and 4.9 N (500 MPa; Ichinoseki and others ), the higher shear force values observed in this study were likely due to the much higher collagen content in abalone (3.5%) compared to beef (0.29% to 0.57%); Nakamura and others ).…”

Slaughter and carcass characteristics, chemical composition and physical properties of &lt;i&gt;longissimus lumborum&lt;/i&gt; muscle of heifers as related to marbling class

“…The correlation of the collagen and shear force value or sensory tenderness has been observed in several earlier experiments but the results differ. Nakamura et al (2010) found a positive correlation between shear force and collagen content of the longissimus thoracis muscle of Japanese Black and Brown steers. Collagen characteristics were noticed as a poor indicator of meat toughness from young bulls of fifteen European breeds in the study by Christensen et al (2011).…”

Effect of fast freezing then thaw‐aging on meat quality attributes of lamb M. longissimus lumborum

“…Loins samples (1 mm × 1 mm) were fixed in glutaraldehydeparaformaldehyde in 0.1 mol/L phosphate buffer solution (pH 7.4), processed and visualized according to the reported procedure (Nakamura, Tsuneishi, Kamiya, & Yamada, 2010). Loins samples (1 mm × 1 mm) were fixed in glutaraldehydeparaformaldehyde in 0.1 mol/L phosphate buffer solution (pH 7.4), processed and visualized according to the reported procedure (Nakamura, Tsuneishi, Kamiya, & Yamada, 2010).…”

“…The loin samples from each treatment were cut transversally to the muscle fiber at the end of each allocated freezing x ageing treatments. Loins samples (1 mm × 1 mm) were fixed in glutaraldehydeparaformaldehyde in 0.1 mol/L phosphate buffer solution (pH 7.4), processed and visualized according to the reported procedure (Nakamura, Tsuneishi, Kamiya, & Yamada, 2010).…”