Contribution of cross-links and proteoglycans in intramuscular connective tissue to shear force in bovine muscle with different marbling levels and maturities
作者： Fulong Wang , Yawei Zhang , Junke Li , Xiuyun Guo , Baowei Cui
DOI: 10.1016/J.LWT.2015.10.059
关键词: Animal science 、 Decorin 、 Pyridinoline 、 Solubility 、 Glycosaminoglycan 、 Connective tissue 、 Marbled meat 、 Longissimus Thoracis 、 Shear force 、 Biochemistry 、 Chemistry
摘要: Abstract To explain the factors contributing to changes in shear force, pyridinoline cross-links and proteoglycans (decorin glycosaminoglycans) were investigated longissimus thoracis (LT) taken from Qinchuan steers. In LT muscles with different marbling levels (C, B, A, S) same teeth maturity (group I), contents of cross-links, decorin glycosaminoglycans (GAGs), as well force declined gradually increasing while collagen heat solubility increased. group II, by 58.22% along 0 8 permanent incisors at level, whereas increased 37.49%. The GAGs 0.72 μmol/g collagen, 34.86 μg/g 25.46 mg/g respectively. Multivariate statistical results indicated that was positively correlated inherent intramuscular connective tissue traits (content mature proteoglycans) relied more on than content total collagen. distribution score plots definitely “youthful marbled” beef had similar characteristics, such high low force.
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