Abstract
The muscles from double muscled Charolais steers were found to be lower in collagen and fat content and possess smaller fibres and more tender meat than normal Charolais steers. The collagen of the perimysin was fine but contained approximately the same proportion of Type I and Type III collagens, and the same type of cross-links were present, although the collagen appeared less mature in terms of the proportion of stable non-reducible cross-links.
There was a 40% reduction in the volume of the fat cells, rather than a decrease in the number of fat cells. The double muscled animals possess higher proportions of oleic acid in their fat depots which reflects the immaturity of these animals compared to the normals.
In terms of organoleptic properties the meat was paler, leaner and more tender than meat from normal animals, but there was no difference in juiciness or flavour.
Résumé
Les muscles de bouvillons charolais culards par rapport à ceux de bouvillons charolais normaux, avaient une teneur plus faible en collagène et en gras, possèdaient des fibres musculaires plus petites et offraient une viande plus tendre. Le collagène du périmysium était moins épais mais contenait approximativement la même proportion de collagène de Type I et de Type III, et possédait les mêmes types de liaisons bien que le collagène apparaissait moins âgé au regard de la proportion de liaisons covalentes non réductibles.
Une réduction de 40p.l00 du volume des adiposités a été constatée sans qu’apparaisse une diminution de leur nombre. Les animaux culards possédaient des proportions plus élevées d’acide oléique dans leurs dépôts adipeuxs ce qui reflète leur moindré maturité par rapport aux animaux normaux comparés.
En ce qui concerne les propriétés organoleptiques, la viande était plus pâle, moins grasse et plus tendre que celle des animaux normaux, mais il n’y avait pas de différence significative de succulence ou de flaveur.
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© 1982 ECSC, EEC, EAEC, Brussels-Luxemburg
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Bailey, A.J., Enser, M.B., Dransfield, E., Restall, D.J., Avery, N.C. (1982). Muscle and Adipose Tissue from Normal and Double Muscled Cattle: Collagen Types, Muscle Fibre Diameter, Fat Cell Size and Fatty Acid Composition and Organoleptic Properties. In: King, J.W.B., Ménissier, F. (eds) Muscle Hypertrophy of Genetic Origin and its use to Improve Beef Production. Current Topics in Veterinary Medicine and Animal Science, vol 16. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-7550-7_16
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