Muscle fibre type and meat quality.

Area of Science:

• Animal Science
• Meat Science
• Muscle Biology

Background:

• Meat quality is influenced by muscle morphology and fiber type composition.
• Significant variation in meat quality exists between different muscles and animals.
• Muscle properties are linked to metabolic and contractile characteristics determined by fiber type distribution.

Purpose of the Study:

• To review the relationship between muscle morphology, fiber type, and meat quality traits in beef and pork.
• To explore the potential for modifying muscle characteristics through environmental factors and genetic selection.
• To discuss the application of biochemical and histochemical analyses in future breeding programs for enhanced muscle traits.

Main Methods:

• Review of existing literature on muscle morphology and fiber type composition.
• Analysis of the relationship between muscle fiber types and meat quality attributes (e.g., color, tenderness, water holding capacity).
• Consideration of environmental and genetic factors influencing muscle characteristics.

Main Results:

• Muscle fiber type distribution is a key determinant of meat quality in beef and pork.
• Inter-muscle and inter-animal variations in meat quality are substantial.
• Muscle characteristics can be altered in live animals via environmental management and genetic selection.

Conclusions:

• Muscle fiber type composition is crucial for predicting and improving meat quality.
• Genetic selection based on muscle characteristics offers potential for developing new meat traits.
• Biochemical and histochemical data are valuable for informing livestock breeding strategies.