Effects of Marbling on Meat Quality Characteristics and Intramuscular Connective Tissue of Beef Longissimus Muscle

  • Li, Chunbao (Key Lab of Meat Processing and Quality Control, Ministry of Education) ;
  • Zhou, Guanghong (Key Lab of Meat Processing and Quality Control, Ministry of Education) ;
  • Xu, Xinglian (Key Lab of Meat Processing and Quality Control, Ministry of Education) ;
  • Zhang, Jingbo (Key Lab of Meat Processing and Quality Control, Ministry of Education) ;
  • Xu, Shuqin (Key Lab of Meat Processing and Quality Control, Ministry of Education) ;
  • Ji, Yanfeng (Key Lab of Meat Processing and Quality Control, Ministry of Education)
  • Received : 2006.01.26
  • Accepted : 2006.06.24
  • Published : 2005.12.01


This study was designed to explore the effects of marbling on meat quality characteristics and intramuscular connective tissue of beef longissimus muscle. Chemical determinations, histological and mechanical measurements were performed on the raw and cooked meat at d 4 postmortem. The results showed that crude fat, collagen, fiber diameter and maximum transition temperature of intramuscular connective tissue increased (p<0.05) with the increase of marbling score. The cooking losses, collagen solubility, WBSF and perimysial thickness decreased (p<0.05) with the increasing marbling. WBSF correlated (p<0.05) with moisture, crude fat, collagen, cooking losses, sarcomere length and perimysial thickness. The development of marbling results in the decline in cooking losses, the avoidance of sarcomere shortening, and the disorganization of the perimysia, which accounts for the improvement of beef tenderness.


Supported by : China's Ministry of Agriculture


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