Relationships between structural characteristics of bovine intramuscular connective tissue assessed by image analysis and collagen and proteoglycan content
| Autor: | Annabelle Dubost, Claire Lethias, Didier Micol, Bruno Meunier, Anne Listrat |
|---|---|
| Přispěvatelé: | Unité Mixte de Recherche sur les Herbivores - UMR 1213 (UMRH), VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-Institut National de la Recherche Agronomique (INRA)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Centre National de la Recherche Scientifique (CNRS), Institut National de la Recherche Agronomique (INRA)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement |
| Jazyk: | angličtina |
| Rok vydání: | 2013 |
| Předmět: |
Male
collagen Meat caractéristique musculaire muscle Longissimus Thoracis Connective tissue qualité de la viande Biceps 0404 agricultural biotechnology endomysium medicine Food and Nutrition Animals Muscle Skeletal glycosaminoglycane Perimysium beef breed proteoglycan biology Chemistry 0402 animal and dairy science vieillissement 04 agricultural and veterinary sciences Anatomy perimysium Endomysium 040401 food science 040201 dairy & animal science tendrete medicine.anatomical_structure Longissimus Proteoglycan Connective Tissue Alimentation et Nutrition biology.protein race bovine Cattle Proteoglycans texture [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Food Science |
| Zdroj: | Meat Science Meat Science, Elsevier, 2013, 93 (3), pp.378-386. ⟨10.1016/j.meatsci.2012.09.020⟩ Meat Science 3 (93), 378-386. (2013) |
| ISSN: | 0309-1740 |
| Popis: | International audience; Three muscles (Longissimus thoracis, Semimembranosus, Biceps femoris) of 40 young bulls from 3 breeds were used to quantify structural characteristics of bovine connective tissue by image analysis, with both macroscopic and microscopic approaches. Collagen and proteoglycan content was also investigated. Perimysium occupied a greater area (8 vs 6%), and was wider (42 vs 2 mu m) and shorter per unit area (1.9 vs 30 mm mm(-2)) than endomysium. Perimysium and endomysium from Longissimus were thinner, less ramified than in Biceps. Longissimus showed less total collagen and cross-linking and more proteoglycans (P |
| Databáze: | OpenAIRE |
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