Composition of muscle fibre types and connective tissue in bovine M. semitendinosus and its relation to tenderness.

The distribution of muscle fibre types and connective tissue in bovine M. semitendinosus is described. A parallel increase in the volume fraction of type I muscle fibres (from 10% to 30%) and a decrease in the IIB volume fraction (from 58% to 34%) was recorded from superficial to deep layers. A positive correlation was observed between the frequency and the cross-sectional area of both type I and IIB fibres. The elastic fibres formed irregularly shaped bundles that made up about 50% of the volume of the perimysium. Thin elastic fibres extended into the endomysium. The relative proportion of elastic fibres in the perimysial connective tissue increased towards the deeper layers of the muscle. A taste panel evaluation of the sensory properties was performed and the data were correlated to the histological observations. A gradual decrease in scores of four tenderness-related traits was recorded from the superficial to the deep layer of the muscle. The superficial layer was rated as most tender, whereas the consecutive layers were rated less tender. The possible relationship between the composition of muscle and the meat quality is discussed.