Structural changes in the intramuscular connective tissue during development of bovine semitendinosus muscle

Nishimura, Takanori; Ojima, Koichi; Liu, A.; Hattori, Akihito; Takahashi, K.

doi:10.1016/s0040-8166(96)80055-3

Cited by 70 publications

(69 citation statements)

References 16 publications

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“…The tenderness diminishes as the age of the fattened animal increases (Shorthose andHarris 1990, Purslow 2005). It is the result of for example the increase of the muscle fibres' diameter, or the increase of the insoluble collage fraction ratio in IMCT (Nishimura et al 1996, Młynek et al 2012. As the present study revealed, the biggest collage content, including its insoluble fraction, could appear in the European bison meat, this phenomenon being the result of the high in vivo muscle activity in European bison living in the wild.…”

Section: Intrinsic Properties Of the Meatsupporting

confidence: 45%

Nutritive value and meat quality of domestic cattle (Bos taurus), zubron (Bos taurus × Bison bonasus) and European bison (Bison bonasus) meat

Łozicki

Olech

Dymnicka

et al. 2017

AFSci

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The objective of the experiment was to study the nutritive value and meat quality aspects of domestic cattle (Bos taurus), zubron (Bos taurus × Bison bonasus) and European bison (Bison bonasus) meat. The bulls and zubrons were fattened to 600-650 kg of body weight using the same feeding regimen. The European bison meat was from selective shooting of males. The meat was analysed for chemical composition, fatty acid composition, meat quality characteristics and thiobarbituric acid reactive substance (TBARS) value. Compared to beef, zubron and European bison meat had a lower content of crude fat, crude ash and a higher moisture content. The meat of the zubrons and European bison showed a lower content of saturated fatty acids and a higher content of polyunsaturated fatty acids compared to beef. The shear force of meat was highest for European bison meat and lowest for beef. Higher a* and b* colour parameters were established in European bison and zubron meat. The highest TBARS value was found in beef.

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Section: Intrinsic Properties Of the Meatsupporting

confidence: 45%

Nutritive value and meat quality of domestic cattle (Bos taurus), zubron (Bos taurus × Bison bonasus) and European bison (Bison bonasus) meat

Łozicki

Olech

Dymnicka

et al. 2017

AFSci

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“…Myofascial force transmission is so named because there is ample evidence that force is not exclusively transmitted to the origin or insertion of the muscle fibers (myotendinous force transmission), but in addition, force is transmitted onto the endomysium (Street, 1983;Street and Ramsey, 1965) and from there further onto the whole intramuscular connective tissue stroma, consisting of the intricate network of endomysial perimysial and epimysial tubes or tunnels (Jarvinen et al, 2002;Nishimura et al, 1994Nishimura et al, , 1996aNishimura et al, ,b, 1999Nishimura et al, , 1998Nishimura et al, , 1997Nishimura et al, , 1996cPurslow and Trotter, 1994;Trotter and Purslow, 1992), within which the muscle fibers and fascicles and also the whole muscle are active (see also Fig. 1).…”

Section: Intramuscular Myofascial Force Transmissionmentioning

confidence: 99%

Epimuscular myofascial force transmission between antagonistic and synergistic muscles can explain movement limitation in spastic paresis

Huijing

2007

Journal of Electromyography and Kinesiology

111

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Details and concepts of intramuscular, extramuscular and intermuscular myofascial force transmission are reviewed. Some new experimental data are added regarding myofascial force transmission between antagonistic muscles across the interosseal membrane of the lower hind limb of the rat. Combined with other result presented in this issue, it can be concluded that myofascial force transmission occurs between all muscles within a limb segment. This means that force generated within sarcomeres of an antagonistic muscle may be exerted at the tendon of target muscle or its synergists.Some, in vivo, but initial indications for intersegmental myofascial force transmission are discussed. The concept of myofascial force transmission as an additional load on the muscle proved to be fruitful in the analysis of its muscular effects. In spastic paresis and for healthy muscles distal myofascial loads are often encountered, but cannot fully explain the movement limitations in spastic paresis. Therefore, the concept of simultaneous and opposing myofascial loads is analyzed and used to formulate a hypothesis for explaining the movement limitation: Myofascially transmitted antagonistic force is borne by the spastic muscle, but subsequently transmitted again to distal tendons of synergistic muscles.

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“…Skala 50 µm (33) mięśniowych, będące efektem endogennej proteolizy. Do objawów rozpadu tkanki łącznej po uboju można zaliczyć: zwiększającą się rozpuszczalność kolagenu oraz zmiany dotyczące właściwości mechanicznych perimysium i składu PGs (20). Na różnice w kruchości mięsa może wpływać szereg czynników, takich jak: gatunek zwierzęcia, płeć, warunki środowiskowe, aktywność enzymów, zawartość miofibryli, tłuszczu śródmięśniowego oraz ilość IMCT.…”

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Importance of intramuscular connective tissue for meat quality

Górska¹,

Wojtysiak²

2016

Medycyna Weterynaryjna

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During ageing, meat undergoes many structural and biochemical changes which make it possible to obtain meat of specific taste and physico-chemical parameters. One of the most important quality parameters is meat tenderness and juiciness. This work presents the results of studies concerning the possible effect of intramuscular connective tissue (IMCT) on the final meat quality. The amount, quality and organization of this tissue depend on the type of muscle, as well as its location in the carcass and function in the body. Muscles with high amounts of IMCT are generally less tender due to a considerable collagen content. The breakdown of IMCT network increases collagen solubility and decreases the number of extracellular matrix components, which may lead to increased meat tenderness and reduced meat juiciness. However, the final meat quality is determined not only by the proportion of connective tissue in the muscle structure, the size and organization of collagen fibres, the intramuscular fat content and the total collagen level, but also by the soluble collagen content. The effect of IMCT on the final meat quality requires further research, mainly at the molecular level.

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Structural changes in the intramuscular connective tissue during development of bovine semitendinosus muscle

Cited by 70 publications

References 16 publications

Nutritive value and meat quality of domestic cattle (Bos taurus), zubron (Bos taurus × Bison bonasus) and European bison (Bison bonasus) meat

Nutritive value and meat quality of domestic cattle (Bos taurus), zubron (Bos taurus × Bison bonasus) and European bison (Bison bonasus) meat

Epimuscular myofascial force transmission between antagonistic and synergistic muscles can explain movement limitation in spastic paresis

Importance of intramuscular connective tissue for meat quality

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