Muscle Fiber Properties in Cattle and Their Relationships with Meat Qualities: An Overview

• Published in: Journal of agricultural and food chemistry 2020-06, Vol.68 (22), p.6021-6039
• Main Authors: Picard, Brigitte, Gagaoua, Mohammed
• Format: Article
• Language: English
• Subjects: Animal Husbandry; Animals; Cattle - growth & development; Cattle - metabolism; Food and Nutrition; Life Sciences; Meat - analysis; Muscle Fibers, Skeletal - chemistry; Muscle Fibers, Skeletal - metabolism; Muscle, Skeletal - chemistry; Muscle, Skeletal - metabolism
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/acs.jafc.0c02086

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.