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Muscle fibre types and beef quality

Code: 9781838790332
Thierry Astruc and Annie Vénien, INRA, France

Chapter synopsis: The quality of bovine meat is related to the composition of the source muscles. Bovine skeletal muscle is mainly composed of three types of muscle fibres that are found in varying proportions in different muscles. The proportion of these different fibre types varies with biological and environmental factors (breed, age, sex, rearing conditions), resulting in variability of carcass and meat qualities. This study focuses on the factors of variation in carcass and muscle composition and on the relationship between muscle fibre type composition and overall meat quality.

DOI: £25.00
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Table of contents 1 Introduction 2 Body and muscle composition and structure 3 Muscle fi bre types 4 Variation in muscle fi bre type proportions: intrinsic factors 5 Variation in muscle fi bre type proportions: additional factors 6 Impact of muscle fi bre type on carcass and meat quality 7 Conclusion 8 Where to look for further information 9 References

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