Relationships between sarcomere length and basic composition of infraspinatus and longissimus dorsi muscle

Authors : Dominika GUZEK, Dominika GLABSKA, Krzysztof GLABSKI, Grzegorz POGORZELSKI, Jerzy BARSZCZEWSKI, Agnieszka WIERZBICKA

Pages : 96-101

Doi:10.3906/vet-1405-69

View : 6 | Download : 5

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :The purpose of this study was to determine the relationship between sarcomere length and basic composition insert ignore into journalissuearticles values(water, protein, ash, collagen, and fat content including marbling); of beef muscles with fast-twitch glycolytic insert ignore into journalissuearticles values(longissimus dorsi muscle); and slow-twitch oxidative fibers insert ignore into journalissuearticles values(infraspinatus muscle); in Limousin bulls. Samples insert ignore into journalissuearticles values(n = 15); were obtained from federally inspected slaughter facilities, and animals used in the experiment were treated according to standard ethical norms. The shortest sarcomeres were observed for longissimus dorsi from striploin, and the longest for infraspinatus muscle. Additionally, the influence of both cut and animal was observed. In both cases of muscles, sarcomere length was positively correlated with marbling level and negatively correlated with protein content. Moreover, sarcomere length was very strongly correlated with marbling level in the case of longissimus dorsi et lumborum. Differences in sarcomere length were associated with cut and animal, and this correlation may partly explain differences in composition, especially in protein content.
Keywords : Beef, computer image analysis, marbling, protein, sarcomere