Influence of the spatial organization of the perimysium on beef tenderness - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Journal of Agricultural and Food Chemistry Year : 2005

Influence of the spatial organization of the perimysium on beef tenderness

Abstract

The spatial distribution of the intramuscular connective tissue (IMCT) in four types of beef muscle (Biceps femoris, Infraspinatus, Longissimus thoracis, and Pectoralis profundus) was examined using histology and magnetic resonance imaging (MRI). The surface and the length of the IMCT and the surface of the myofiber bundles were evaluated by image analysis. The texture of the cooked meat from these muscles was measured both instrumentally by a compression test and by sensory analysis. The relationship between muscle structure and meat texture was studied by general discriminant analysis. The models obtained could assign correctly up to 87% of the samples to two tenderness classes. Histology and MRI provided complementary information about the microscopic and macroscopic IMCT structures, respectively. Both were necessary to predict sensory tenderness whereas only the MRI measurements were necessary to predict instrumental toughness. Tough muscles had smaller MRI myofiber bundles (0.7-1 mm radius) than tender muscles.

Dates and versions

hal-02677279 , version 1 (31-05-2020)

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Laurence Sifre, Philippe Berge, Erwan Engel, Jean-Francois Martin, J.-M. Bonny, et al.. Influence of the spatial organization of the perimysium on beef tenderness. Journal of Agricultural and Food Chemistry, 2005, 53 (21), pp.8390-8399. ⟨10.1021/jf0508910⟩. ⟨hal-02677279⟩
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