Studies On Muscle Histological Characteristics And Meat Quality Of Beef Cattle Forelimb

Some histological and physicochemical characteristics of Xia nan cattle and Chinese Simmental meat were studied in the experment. The trial characteristics includes muscle fiber diameter, cross section area, density, pH value, meat colour, steam boiling loss, shear force and chemical composition (protein, water, fat ), The correlation between histological characteristics and physicochemical ones was analyzed. The difference in such characteristics as before between different ages of Xianan cattle(12months and 18 months), different gender of Chinese Simmental (male and female)and difference muscles(muscles supraspinatus, muscles infraspinatus and muscles triceps brachii) was tested and so the regulation of chang in meat quality was disclosed. Results showed that in different ages (12months and 18 months Xianan cattle) muscle fiber diameter, cross section area, density, pH value, steam boiling have a very significant difference(P<0.01). There was significant difference on shear force (P<0.05), and no significant different on meat colour, water, protein, fat content (P>0.05). Among difference muscles, muscle fiber diameter and cross-sectional area is triceps brachii< muscles infraspinatus< muscles supraspinatus(P<0.01), density is muscles supraspinatus> muscles infraspinatus> triceps brachii (P<0.01). There were no significant difference on pH value, meat colour L value, steam boiling loss, protein and water content(P>0.05). Fat content of muscles infraspinatus was significantly greater than the supraspinatus muscle and triceps brachii (P<0.01). Triceps brachii color a,b value were significantly less than the supraspinatus and infraspinatus muscles (P<0.01). Shear force is infraspinatus muscle 0.05). Bulls color L value was significantly than cows(P<0.05). Muscle fiber diameter, muscle fiber density, single muscle fiber cross-sectional area, pH value, fat content, protein content, shear force values in different muscles have significant (P<0.05) or very significant difference (P<0.01). there were no significant difference on steam boiling loss, water content and color value among difference muscles(P>0.05). The analysis shows that there are significant difference in forelimb muscles, which could be re-segmentation.correlation analysis showed that musele fibe cross section area had highly significant relation with muscle fiber diameter, density, pH value, protein and fat composition(P<0.01). Signiflcant (P<0.05)with water composition, shear force. No signifieant (P>0.05)with others. Muscle fiber diameter was highly significant relation with pH value, protein, fat, water composition(P<0.01). Signifieant relation (P<0.05) with density, shear force no signifieant relation (P>0.05) with others. muscle fiber density has no signifleant (P>0.05) with all characteristicsForelimb low-grade parts of beef (muscles supraspinatus, muscles infraspinatus and muscles triceps brachii)and high-grade parts(longissimus lumborum, psoas major) were evaluated for beef-flavor intensity, tenderness and juiciness. The resultes showed that the psoas major was the most tender, juicier, intensely flavored in all muscles. Infraspinatus was similar as psoas major except low-flavor intensity. longissimus lumborum had the lowest score in tender and juicier, and who's flavor intensity was generally. Triceps brachii was similar as psoas major from the scores. The results show that Forelimb muscles similarities with high-grade meat in some respects, may be appropriate to enhance the value of forelimb muscles.