Effect of muscular hypertrophy on physico-chemical, biochemical and texture traits of meat from yearling bulls

Mamen Oliván, Antonio Martínez, Koldo Osoro, Carlos Sañudo, Begoña Panea, José Luis Olleta, M. Mar Campo, M. Àngels Oliver, Xavier Serra, Marta Gil, Jesús Piedrafita

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Abstract

The effect of the presence of the double-muscling gene either homozygous (mh/mh) or heterozygous (mh/+) on the physico-chemical, biochemical and texture traits of Longissimus thoracis muscle of yearling bulls of the Asturiana de los Valles (AV) breed was studied. Meat of mh/mh bulls had lower amount of intramuscular fat (p<0.001) and also lower total (p<0.01) and insoluble collagen (p<0.05), although the double-muscling genotype did not affect collagen solubility. Homozygous animals had lower pigment content (p<0.05) and a lighter meat, showing lower water holding capacity, estimated as expressible juice under pressure (p<0.001). Genotype affected significantly the metabolic traits of muscle, with mh/mh animals having higher muscle glycolytic metabolism, assessed by a higher (p<0.001) lactate dehydrogenase (LDH) activity and lower (p<0.001) oxidative activity of the isocitrate dehydrogenase (ICDH). The percentage of myosin heavy chain I in muscle was lower, although not significantly, for mh/mh bulls compared to mh/+ bulls. Texture measurements performed on raw material showed that meat of mh/mh bulls had lower resistance to total and 80% compression, which means lower background or collagen toughness. However, there were no differences between genotypes on shear force of cooked meat. Therefore, the physico-chemical, biochemical and texture traits of meat from mh/mh and mh/+ bull are in general significantly different, which could affect the sensorial quality of meat and hence the consumer acceptance. © 2004 Elsevier Ltd. All rights reserved.
Original languageEnglish
Pages (from-to)567-575
JournalMeat Science
Volume68
DOIs
Publication statusPublished - 1 Dec 2004

Keywords

  • Biochemical traits
  • Collagen
  • Intramuscular fat
  • Meat colour
  • Muscular hypertrophy
  • Texture

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    Oliván, M., Martínez, A., Osoro, K., Sañudo, C., Panea, B., Olleta, J. L., Campo, M. M., Oliver, M. À., Serra, X., Gil, M., & Piedrafita, J. (2004). Effect of muscular hypertrophy on physico-chemical, biochemical and texture traits of meat from yearling bulls. Meat Science, 68, 567-575. https://doi.org/10.1016/j.meatsci.2004.05.008