Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, 63122 Saint-Genès-Champanelle, France.
Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland.
J Agric Food Chem. 2020 Jun 3;68(22):6021-6039. doi: 10.1021/acs.jafc.0c02086. Epub 2020 May 18.
The control of meat quality traits constitutes an important target for any farm animal production, including cattle. Therefore, better understanding of the biochemical properties that drive muscle development and final outcomes constitutes one of the main challenging topics of animal production and meat science. Accordingly, this review has focused on skeletal muscle fibers in cattle and their relationships with beef qualities. It aimed to describe the chemical and structural properties of muscle fibers as well as a comprehensive review of their contractile and metabolic characteristics during the life of the animal. The existing methods for the classification of muscle fibers were reviewed, compared, and discussed. Then, the different stages of myogenesis in cattle were defined. The main factors regulating fetal and postnatal growth and the plasticity of muscle fibers were evidenced, especially the role of myostatin growth factor and the impact of nutritional factors. This review highlights that the knowledge about muscle fibers is paramount for a better understanding of how to control the muscle properties throughout the life of the animal for better management of the final eating qualities of beef. Accordingly, the associations between bovine muscle fibers and different meat eating qualities such as tenderness, pH decline, and color traits were further presented.
控制肉质特性是包括牛在内的任何农场动物生产的一个重要目标。因此，更好地了解驱动肌肉发育和最终结果的生化特性是动物生产和肉类科学的主要挑战性课题之一。因此，本综述重点关注牛的骨骼肌纤维及其与牛肉品质的关系。它旨在描述肌肉纤维的化学和结构特性，并全面综述其在动物一生中的收缩和代谢特性。综述了肌肉纤维的分类方法，并进行了比较和讨论。然后，定义了牛的成肌发生的不同阶段。证明了调节胎儿和产后生长以及肌肉纤维可塑性的主要因素，特别是生长因子肌肉抑制素和营养因素的作用。本综述强调，了解肌肉纤维对于更好地理解如何在动物的整个生命周期内控制肌肉特性以更好地管理牛肉的最终食用品质至关重要。因此，进一步介绍了牛的肌肉纤维与不同的肉质食用品质（如嫩度、pH 值下降和颜色特性）之间的关联。
