Effect of myofiber characteristics and thickness of perimysium and endomysium on meat tenderness of chickens

Poultry Science

Volumn 89, Issue 8, 2010, Pages 1750-1754

  An, J Y ^a   Zheng, J X ^a   Li, J Y ^a   Zeng, D ^a   Qu, L J ^a   Xu, G Y ^a   Yang, N ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Chicken; Endomysium; Muscle fiber; Perimysium; Tenderness

Indexed keywords

AVES; GALLUS GALLUS; RABBIT FIBROMA VIRUS;

EID: 77958018909     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2009-00583     Document Type: Article

References (22)

1. Berri, C., N. Wacrenier, N. Millet, and E. Le Bihan-Duval. 2001. Effect of selection for improved body composition on muscle and meat characteristics of broilers from experimental and commercial lines. Poult. Sci. 80: 833-838.
2. Brady, D. E. 1937. A study of the factors influencing tenderness and texture of beef. J. Anim. Sci. 1937: 246-250.
3. Brooks, J. C., and J. W. Savell. 2003. Perimysium thickness as an indicator of beef tenderness. Meat Sci. 67: 329-334.
4. Burke, W. H., and M. H. Henry. 1997. Characteristics of the pectoralis superficialis and semimembranosus of broiler strain chickens, bantam chickens, and the reciprocal crosses. Poult. Sci. 76: 767-773.
5. Deeb, N., and S. J. Lamont. 2002. Genetic architecture of growth and body composition in unique chicken populations. J. Hered. 93: 107-118.
6. Honikel, K. O. 1998. Reference methods for the assessment of physical characteristics of meat. Meat Sci. 49: 447-457.
7. Joubert, D. M. 1956. Analysis of factors influencing postnatal growth and development of the muscle fiber. J. Agric. Sci. Camb. 47: 59-102.
8. Kovanen, V., H. Suominen, and E. Heikkinen. 1984. Collagen of slow twitch and fast twitch muscle fibres in different types of rat skeletal muscle. Eur. J. Appl. Physiol. Occup. Physiol. 52: 235-242.
9. Kovanen, V., H. Suominen, and L. Peltonen. 1987. Effects of aging and life-long physical training on collagen in slow and fast skeletal muscle in rats. Cell Tissue Res. 248: 247-255.
10. Lepetit, J. 2008. Collagen contribution to meat toughness: Theoretical aspects. Meat Sci. 80: 960-967.
11. Liu, A., T. Nishimura, and K. Takahashi. 1996. Relationship between structural properties of intramuscular connective tissue and toughness of various chicken skeletal muscles. Meat Sci. 43: 43-49.
12. Lonergan, S. M., N. Deeb, C. A. Fedler, and S. J. Lamont. 2003. Breast meat quality and composition in unique chicken populations. Poult. Sci. 82: 1990-1994.
13. McCormick, R. J. 1999. Extracellular modifications to muscle collagen: Implications for meat quality. Poult. Sci. 78: 785-791.
14. Mutungi, G., P. Purslow, and C. Warkup. 1996. Influence of temperature, fibre diameter and conditioning on the mechanical properties of single muscle fibres extended to fracture. J. Sci. Food Agric. 72: 359-366.
15. Nakamura, Y. N., H. Iwamoto, Y. Ono, N. Shiba, S. Nishimura, and S. Tabata. 2003. Relationship among collagen amount, distribution and architecture in the M. longissiumus thoracis and M. pectoralis profundus from pigs. Meat Sci. 64: 43-50.
16. Ono, Y., H. Iwamoto, and H. Takahara. 1993. The relationship between muscle growth and the growth of different fiber types in the chicken. Poult. Sci. 72: 568-576.
17. Scheuermann, G. N., S. F. Bilgili, S. Tuzun, and D. R. Mulvaney. 2004. Comparison of chicken genotypes: Myofiber number in pectoralis muscle and myostatin ontogeny. Poult. Sci. 83: 1404-1412.
18. Smith, J. H. 1963. Relation of body size to muscle cell size and number in the chicken. Poult. Sci. 42: 283-290.
19. Tuma, H. J., J. H. Venable, P. R. Wuthier, and R. L. Henrickson. 1962. Relationship of fiber diameter to tenderness and meatiness as influenced by bovine age. J. Anim. Sci. 21: 33-36.
20. Velleman, S. G., J. W. Anderson, C. S. Coy, and K. E. Nestor. 2003a. Effect of selection for growth rate on muscle damage during turkey breast muscle development. Poult. Sci. 82: 1069-1074.
21. Velleman, S. G., C. S. Coy, J. W. Anderson, R. A. Patterson, and K. E. Nestor. 2003b. Effect of selection for growth rate and inheritance on posthatch muscle development in turkeys. Poult. Sci. 82: 1365-1372.
22. Weston, A. R., R. W. Rogers, and T. G. Althen. 2002. Review: The role of collagen in meat tenderness. Prof. Anim. Sci. 18: 107-111.