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首页> 外文会议>ICoMST 2011;International conference of meat science and technology >Biochemistry and morphological characterization of Intra Muscular Connective Tissue of two contrasting bovine muscles
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Biochemistry and morphological characterization of Intra Muscular Connective Tissue of two contrasting bovine muscles

机译：两种对比牛的肌肉内结缔组织的生物化学和形态学表征

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Beef meat tenderness depends on biochemistry factors as collagen and cross-link contents and muscle fibres characteristics. Tenderness could also depend on structural characteristics of intramuscular connective tissue (perimysium and endomysium). This study aims to develop an image analysis method able to measure some intramuscular connective tissue characteristics that reflect the specificity of two contrasting muscles. We used Longissimus thoracis (LT) and Biceps femoris (BF) muscle from 42 young bulls. Picro-Sirius red method applied on histological muscle cryosections stained intramuscular connective tissue in red and muscle fibres in yellow. Our image analysis procedure was based on this contrast. The computer algorithm (VisTlog 6.7, Noesis, France) calculated automatically the intramuscular connective tissue area, length, width, optical density and connection points. Collagen (total and insoluble) and cross-link contents were determined, respectively by hydroxy-proline and pyridinoline measurements, on muscle powder. Statistical correlations between morphological and biochemical parameters were evidenced. Area and optical density of BF intramuscular connective tissue were higher than in LT. BF connective tissue network was longer and wider and was more ramified. Total and insoluble collagen contents and cross-link level were higher in BF than in LT. This confirms that morphological parameters are different from muscle to another and that our algorithm is able to highlight them. BF collagen content and solubility were positively correlated with endomysium characteristics. No correlation between morphological and biochemical parameters appeared in LT muscle, neither between perimysium characteristics and biochemical characteristics. BF and LT show different relationships between biochemistry and morphological characteristics.
机译：牛肉的嫩度取决于生化因素，如胶原蛋白和交联成分以及肌肉纤维的特性。柔韧性还可能取决于肌肉内结缔组织（perimysium和endomysium）的结构特征。这项研究的目的是开发一种图像分析方法，该方法能够测量某些肌肉内结缔组织特征，这些特征反映了两条对比肌的特异性。我们使用了来自42头幼小公牛的胸肌（LT）和股二头肌（BF）。将Picro-Sirius红方法应用于组织学冰冻切片，将肌肉内结缔组织染成红色，将肌纤维染成黄色。我们的图像分析程序就是基于这种对比。计算机算法（VisTlog 6.7，法国Noesis）自动计算肌肉内结缔组织的面积，长度，宽度，光密度和连接点。胶原蛋白（全部和不溶的）和交联含量分别通过对肌肉粉末的羟脯氨酸和吡啶啉测定来确定。形态和生化参数之间的统计相关性得到证明。高炉肌肉结缔组织的面积和光密度高于LT。高炉结缔组织网络更长，更宽，分支更广。 BF中的总和不溶性胶原含量和交联水平高于LT。这证实了形态参数随肌肉的不同而不同，并且我们的算法能够突出显示它们。高炉胶原蛋白含量和溶解度与肌内膜特征呈正相关。 LT肌肉的形态和生化参数之间没有相关性，包膜的特征和生化特征之间也没有相关性。 BF和LT在生化和形态特征之间显示出不同的关系。

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