How Muscle Structure and Composition Influence Meat and Flesh Quality

By A. Listrat, B. Lebret, I. Louveau, T. Astruc, M. Bonnet, L. Lefaucheur, B. Picard, J. Bugeon. TheScientificWorldJournal, 2016

747 citations recorded by the source corpus.

Skeletal muscle consists of several tissues, such as muscle fibers and connective and adipose tissues. This review aims to describe the features of these various muscle components and their relationships with the technological, nutritional, and sensory properties of meat/flesh from different livestock and fish species. Thus, the contractile and metabolic types, size and number of muscle fibers, the content, composition and distribution of the connective tissue, and the content and lipid composition of intramuscular fat play a role in the determination of meat/flesh appearance, color, tenderness, juiciness, flavor, and technological value. Interestingly, the biochemical and structural characteristics of muscle fibers, intramuscular connective tissue, and intramuscular fat appear to play independent role, which suggests that the properties of these various muscle components can be independently modulated by genetics or environmental factors to achieve production efficiency and improve meat/flesh quality.

Subfields: Animal Science and Zoology, Aquatic Science

View Paper: https://www.semanticscholar.org/paper/92f8c156261b59aafcd3759f04bec4939e751df0

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Citations in the corpus

• Scaffolds for 3D Cell Culture and Cellular Agriculture Applications Derived From Non-animal Sources (2019, background): “Bacteria collagen (Peng et al., 2010) and recombinant collagen produced in yeast (Liu et al., 2007;2008) have also shown in vivo and in vitro biocompatibility.”
• Tissue Engineering for Clean Meat Production (2019, background): “Meat, or skeletal muscle, contains about 90% muscle fibers, 10% connective and fat tissues (Listrat et al., 2016) and 0.”