Animal Products

Influence of Fiber Type on Palatability Attributes of Beef Round

Authors
  • Mark J. Anderson (Iowa State University)
  • Edward M. Steadham (Iowa State University)
  • Christine A. Fedler (Iowa State University)
  • Kenneth J. Prusa (Iowa State University)
  • Steven M. Lonergan (Iowa State University)
  • Elisabeth J. Huff-Lonergan orcid logo (Iowa State University)

Abstract

Differences in fiber diameter, method of metabolism, and glycogen content that arise between muscle fiber types can have a significant effect on a number of sensory traits that affect palatability. The vastus intermedius was the only muscle of the round with a high percentage of type I myosin heavy chain isoform. Within the muscles of the round we observed that a high percentage of type I myosin heavy chain is associated less intact troponin-t. Increased sensory juiciness was correlated with a greater proportion of type I muscle fibers. By identifying the fiber type of the muscles of the round we can better understand how fiber type influences the sensory characteristics of those muscles. With additional understanding comes the potential to predict those characteristics and produce a product that is juicier by manipulating the fiber type of those muscles.

Keywords: Food Science and Human Nutrition, ASL R2393

How to Cite:

Anderson, M. J., Steadham, E. M., Fedler, C. A., Prusa, K. J., Lonergan, S. M. & Huff-Lonergan, E. J., (2009) “Influence of Fiber Type on Palatability Attributes of Beef Round”, Iowa State University Animal Industry Report 6(1). doi: https://doi.org/10.31274/ans_air-180814-1233

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Published on
01 Jan 2009
Peer Reviewed