Abstract
Ahead of Print article withdrawn by publisher.
Highlights
The intrinsic structure of the muscle including sarcomere length (SL), myofilament diameter and fibre types are important beef meat characteristics [1]
SE, standard error; WBSF, Warner Bratzler shear force; μm, micrometres. a-c Means within a row are different while those with no superscripts are similar at p < 0.05
WBSF, Warner Bratzler shear force; μm, micrometres. a,b Means within a row are different while those with no superscripts are similar at p < 0.05
Summary
The intrinsic structure of the muscle including sarcomere length (SL), myofilament diameter and fibre types are important beef meat characteristics [1]. Muscle structure and composition on the other hand is influenced by breed, and is a factor which must be considered during the selection of meat animals to ensure beef quality. The aforementioned intrinsic structure of the muscle as well as extrinsic factors (which include but not limited to breed) are known to be related to tenderness and have been extensively researched, Modika et al [7] suggested that the tenderisation process is expected to begin immediately after slaughter depending on each carcass. This article attempted an early diagnosis of meat tenderness based on muscle nanostructure
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