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In continental Europe, intramuscular fat (IMF) content in beef is low but plays a key role in determining flavor. IMF expands inside the extracellular matrix (ECM) of intramuscular connective tissue. This ECM contains among others, collagens XII and XIV, two minor collagens probably involved in muscle metabolism. So, our purpose was to determine if there was an association between the contents in collagens XII and XIV and muscle metabolism. Rectus abdominis (RA, oxidative) and Semitendinosus (ST, oxido-glycolytic) muscles were sampled from steers of two genotypes with high (Angus [Ang], n=10) or low (Limousine [Lim], n=10) intramuscular fat level. Collagens XII and XIV relative abundance was evaluated by Western blot analysis. The characteristic parameters of metabolism were previously measured. Ang muscles contained more collagen XIV than Lim muscles (p<0.001). RA muscle contained more collagen XII than ST muscle (p<0.01). Across the two breeds and muscles, collagen XII was positively correlated with A- and H-fatty acid binding protein (FABP) contents (+0.43 and +0.53, respectively, p<0.05) and activities of three oxidative enzymes (cytochrome-c oxidase: +0.41, isocitrate dehydrogenase [ICDH]: +0.40, citrate synthase [CS]: +0.32) (p<0.05) and collagen XIV was positively correlated with triacylglycerol content (+0.35, p<0.35), A- and H-FABP protein contents (+0.35 and +0.38, respectively, p<0.05) and ICDH (+0.34, p<0.05) and negatively with activities of two enzymes of glycolytic metabolism (phosphofructokinase: -0.31 and lactate dehydrogenase: -0.42, p<0.05). After removing the genotype and muscle effects, only collagen XII remained correlated with A- and H-FABP and CS activity (+0.30, +0.34 and +0.46, respectively, p<0.0505). H-FABP is expressed in various tissues but predominantly in cardiac and oxidative skeletal muscles, whereas A-FABP is exclusively expressed within adipocytes. From these results, we can conclude that collagen XII and XIV are both associated w

Background An important controversy in the relationship between beef tenderness and muscle characteristics including biochemical traits exists among meat researchers. The aim of this study is to explain variability in meat tenderness using muscle characteristics and biochemical traits available in the Integrated and Functional Biology of Beef (BIF-Beef) database. The BIF-Beef data warehouse contains characteristic measurements from animal, muscle, carcass, and meat quality derived from numerous experiments. We created three classes for tenderness (high, medium, and low) based on trained taste panel tenderness scores of all meat samples consumed (4,366 observations from 40 different experiments). For each tenderness class, the corresponding means for the mechanical characteristics, muscle fibre type, collagen content, and biochemical traits which may influence tenderness of the muscles were calculated. Results Our results indicated that lower shear force values were associated with more tender meat. In addition, muscles in the highest tenderness cluster had the lowest total and insoluble collagen contents, the highest mitochondrial enzyme activity (isocitrate dehydrogenase), the highest proportion of slow oxidative muscle fibres, the lowest proportion of fast-glycolytic muscle fibres, and the lowest average muscle fibre cross-sectional area. Results were confirmed by correlation analyses, and differences between muscle types in terms of biochemical characteristics and tenderness score were evidenced by Principal Component Analysis (PCA). When the cluster analysis was repeated using only muscle samples from m. Longissimus thoracis (LT), the results were similar; only contrasting previous results by maintaining a relatively constant fibre-type composition between all three tenderness classes. Conclusion Our results show that increased meat tenderness is related to lower shear forces, lower insoluble collagen and total collagen content, lower cross-sectional area of fib

Australia has developed the Meat Standards Australia (MSA) grading scheme to predict beef quality for consumers. This system is comprehensive, accurate and scientifically supported. It is based on the development and the use of a research database with a large amount of data, including the use of a large-scale consumer testing system with cuts cooked in different ways as well as information on the corresponding animals, carcasses and cuts. The system is also based on statistical analyses carried out on this database to identify the critical control points of beef palatability which is indicated for individual muscles and for a specific cooking method and aging time. Experts involved in the French beef industry were questioned about their knowledge and views on the application of the MSA system. They recognised many qualities of the MSA system and it was judged as original, relevant and sufficiently mature in its application, and favouring scientifically based prediction of beef quality rather than replying on tradition and perceptions of quality. It was also thought to be credible, flexible and open ended. However, it was still considered to possess some weak points. Thus, while its development in Australia at the farmer and abattoir level has been impressive in a relatively short time, the final delivery of precise quality grades to consumers is still lacking at retail due to only partial implementation of the system. Its adaptability to France would be difficult due to the complexity of the French beef industry and market. But, the program is uniquely innovative and deserves consideration. It will facilitate awareness and induce much needed changes to underpin the preservation and the development of the beef sector in France and eventually in Europe.

Intramuscular fat (IMF) content plays a key role in various quality traits of meat. Finding relevant biomarkers of IMF is thus a challenging area. IMF content varies between muscle types and also between species, breeds and individuals depending on gender, age, growth paths and feeding. Variability in IMF content is mainly linked to the number and size of intramuscular adipocytes, but also to muscle growth rate. Not only do muscle cells and adipocytes interplay during growth, but early events that influence adipogenesis inside the muscle are also likely to be involved in inter-individual differences in IMF content. Increasing muscularity will also dilute the final fat content of muscle. At the metabolic level, IMF content results from the balance between uptake, synthesis and degradation of triacylglycerols, which involve many metabolic pathways in both adipocytes and myofibres.

Intramuscular fat (IMF) content plays a key role in various quality traits of meat. IMF content varies between species, between breeds and between muscle types in the same breed. Other factors are involved in the variation of IMF content in animals, including gender, age and feeding. Variability in IMF content is mainly linked to the number and size of intramuscular adipocytes. The accretion rate of IMF depends on the muscle growth rate. For instance, animals having a high muscularity with a high glycolytic activity display a reduced development of IMF. This suggests that muscle cells and adipocytes interplay during growth. In addition, early events that influence adipogenesis inside the muscle (i.e proliferation and differentiation of adipose cells, the connective structure embedding adipocytes) might be involved in interindividual differences in IMF content. Increasing muscularity will also dilute the final fat content of muscle. At the metabolic level, IMF content results from the balance between uptake, synthesis and degradation of triacylglycerols, which involve many metabolic pathways in both adipocytes and myofibres. Various experiments revealed an association between IMF level and the muscle content in adipocyte-type fatty acid-binding protein, the activities of oxidative enzymes, or the delta-6-desaturase level; however, other studies failed to confirm such relationships. This might be due to the importance of fatty acid fluxes that is likely to be responsible for variability in IMF content during the postnatal period rather than the control of one single pathway. This is evident in the muscle of most fish species in which triacylglycerol synthesis is almost zero. Genetic approaches for increasing IMF have been focused on live animal ultrasound to derive estimated breeding values. More recently, efforts have concentrated on discovering DNA markers that change the distribution of fat in the body (i.e. towards IMF at the expense of the carcass fatness). Thank