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Related Concept Videos

Overview of Muscle Tissues01:25

Overview of Muscle Tissues

The human body has three types of muscle tissue: skeletal, smooth, and cardiac. Each class has unique properties that enable them to perform specific functions. However, all muscle tissues share certain properties, including elasticity, contractility, and excitability. 
Elasticity
Elasticity is the ability of muscles to stretch and return to their original shape. This property is partly due to elastic fibers — macromolecules that run through the muscles. These fibers are firm and resilient,...
Classification of Skeletal Muscle Fibers01:48

Classification of Skeletal Muscle Fibers

Skeletal muscles continuously produce ATP to provide the energy that enables muscle contractions. Skeletal muscle fibers can be categorized into three types based on differences in their contraction speed and how they produce ATP, as well as physical differences related to these factors. Most human muscles contain all three muscle fiber types, albeit in varying proportions.
Slow-Twitch Muscle Fibers
Slow oxidative, muscle fibers appear red due to large numbers of capillaries and high levels of...
Gross Anatomy of Skeletal Muscles01:12

Gross Anatomy of Skeletal Muscles

The connective tissues play a significant role in arranging the muscle fibers into a hierarchical structure that forms a complete muscle. Consider a muscle like the bicep brachii, commonly called the bicep. This muscle comprises thousands of muscle fibers enclosed by a protective layer of connective tissue called the endomysium. The endomysium is primarily composed of reticular fibers, a type of thin collagen fiber. It allows the exchange of nutrients and waste products at the fiber level,...

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Related Experiment Video

Updated: May 27, 2026

Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls
07:46

Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls

Published on: July 12, 2024

Further studies on bovine muscle composition.

O A Young1, D M Foote

  • 1Meat Industry Research Institute of New Zealand (Inc.), PO Box 617, Hamilton, New Zealand.

Meat Science
|November 8, 2011
PubMed
Summary

Female cattle muscle fibre composition varies between the longissimus dorsi (LD) and splenius (Sp) muscles. Type IIB fibre occurrence in LD is linked to dark-cutting meat, influencing beef quality.

Area of Science:

  • Muscle fibre typing
  • Beef quality research
  • Comparative animal anatomy

Background:

  • Muscle fibre composition (Type I, IIA, IIB) influences meat quality traits.
  • Understanding sexual dimorphism in muscle fibre types is crucial for livestock production.

Purpose of the Study:

  • To compare muscle fibre type composition between the longissimus dorsi (LD) and splenius (Sp) muscles in female cattle.
  • To investigate the relationship between muscle fibre types and meat quality parameters like ultimate pH.
  • To explore the potential link between specific fibre types and the dark-cutting condition in beef.

Main Methods:

  • Histological analysis of muscle cross-sections to determine fibre type percentages (I, IIA, IIB).
  • Comparison of fibre type distribution between LD and Sp muscles.

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  • Measurement of ultimate pH in LD and Sp muscles.
  • Correlation analysis between fibre types and pH values.

    • Main Results:

    • Significant differences in fibre type composition were observed between LD and Sp muscles in female cattle.
    • LD muscle had a higher proportion of Type II fibres compared to Sp muscle.
    • A higher occurrence of Type IIB fibres in LD was associated with a higher predisposition to the dark-cutting condition.
    • Ultimate pH of LD was lower than Sp, consistent with higher Type II fibre content.

    Conclusions:

    • Muscle fibre composition is distinct between LD and Sp muscles and is influenced by sexual status.
    • Type IIB fibres in the LD muscle may be a predictor of dark-cutting beef.
    • Further research is needed to elucidate the mechanisms of fibre type interconversion and their impact on meat quality.