Influence of Bovine Myosin Heavy Chain Isoforms and Muscle Fiber Cross-Sectional Are<em>a o</em>n the Eating Quality and Connective Tissue Characteristics of 11 Different Beef Muscles

Abstract

The objective of this study was to determine the impact of muscle fiber type, cross-sectional area (CSA), and diameter on the eating quality of 11 different beef muscles. Eleven different beef muscles were utilized in 2 separate studies. In the 2 studies, triceps brachii, rectus abdominus, rectus femoris, supraspinatus, gluteus medias, pectoralis profundi, semitendinosus, longissimus thoracis, longissimus lumborum, tensor fascia latae, and gastrocnemius were collected from 10 USDA Choice carcasses (N = 110). To determine muscle fiber type, myofibrillar proteins were extracted and separated via gel electrophoresis and immunoblot, while muscle fiber CSA and diameter were determined using a dystrophin antibody stain via fluorescence microscopy. Pearson correlation analysis was performed to determine the relationship between muscle fiber type, CSA, diameter, and the eating quality of the 11 beef cuts from previously reported studies. Muscles from both studies showed distinct differences in the relative percentage of type I and type IIA muscle fiber types, CSA, and diameter (P &amp;lt; 0.05). Correlation analysis from study 1 demonstrated positive correlations between type I fibers and many positive attributes of eating quality such as tenderness, juiciness, and lipid flavor intensity, while negative correlations were found between type IIA fibers and those attributes (P &amp;lt; 0.01). Interestingly, results from study 2 showed that increasing type I fiber percentage may also contribute to greater connective tissue content and collagen crosslink density (P &amp;lt; 0.01). Finally, a negative correlation was found between muscle fiber CSA and diameter with connective tissue amount (P &amp;lt; 0.05), and a positive correlation was found between muscle fiber CSA and diameter with tenderness measurements (P &amp;lt; 0.05) in both studies. Overall, muscles with greater type I fiber % delivered a more favorable eating experience than those with more glycolytic metabolism. Notably, increased CSA and fiber diameter did not diminish eating quality and were found to have a muscle-specific relationship with tenderness.