The impact ofmuscle and aging time on meat tenderness in the carcasses of Limousin 3 Holstein-Friesian crossbred bulls

摘要

The impact of muscle and aging time on meat tenderness in carcasses of Limousin × Holstein-rnFriesian bulls was evaluated. The scope of the research covered measurement of pH, basic composition,rntotal collagen, shear force (WBSF), myofibrillar fragmentation index (MFI), and analysis ofrnproteins with the use of SDS-PAGE electrophoresis. The results underline the strong relationshiprnbetween the chemical composition and collagen content of meat and its tenderness. The MFI asrnan index of advancement of the myofibrillar degradation process showed a high correlation withrnthe instrumentally estimated shear force. In all muscles, a decrease of desmin, troponin T (TnT) andrnan increase of TnT derived polypeptides during aging were observed. The highest decrease of TnTrntogether with the decrease WBSF in Semitendinosus (ST) muscles during aging resulted from arnmore extensive proteolysis in this muscle. The results indicate the relationship between the activityrnof selected proteins and the shear force, which may lead to a more effective prediction of meatrntenderness.