Relationship between muscle fiber types and tenderness of meat

ZHANG Li; SUN Bao-zhong; XIE Peng; SHA Kun; LI Hai-peng; WANG Li; ZHOU Yu-chun; LIU Xuan

doi:10.13386/j.issn1002-0306.2014.02.068

ZHANG Li, SUN Bao-zhong, XIE Peng, SHA Kun, LI Hai-peng, WANG Li, ZHOU Yu-chun, LIU Xuan. Relationship between muscle fiber types and tenderness of meat[J]. Science and Technology of Food Industry, 2014, (02): 385-390. DOI: 10.13386/j.issn1002-0306.2014.02.068

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Relationship between muscle fiber types and tenderness of meat

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The relationship between muscle fiber types and postmortem formation of tenderness of meat was described. There are different patterns in energy expenditure and metabolite production between postmortem and vivo muscle which are different among muscle fiber types. This phenomenon cloud had a significant effect on the balance of postmortem level of energy and metabolism of muscle leading to regulation of postmortem aging. So, the postmortem formation of tenderness of meat was likely influenced by muscle fiber types.

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Science and Technology of Food Industry

Relationship between muscle fiber types and tenderness of meat

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