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Study of the Chronology of Expression of Ten Extracellular Matrix Molecules during the Myogenesis in Cattle to Better Understand Sensory Properties of Meat

Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France
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Foods 2019, 8(3), 97; https://doi.org/10.3390/foods8030097
Received: 30 January 2019 / Revised: 8 March 2019 / Accepted: 8 March 2019 / Published: 13 March 2019
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Abstract

The sensory properties of beef are known to depend on muscle fiber and intramuscular connective tissue composition (IMCT). IMCT is composed of collagens, proteoglycans and glycoproteins. The differentiation of muscle fibers has been extensively studied but there is scarcity in the data concerning IMCT differentiation. In order to be able to control muscle differentiation to improve beef quality, it is essential to understand the ontogenesis of IMCT molecules. Therefore, in this study, we investigated the chronology of appearance of 10 IMCT molecules in bovine Semitendinosus muscle using immunohistology technique at five key stages of myogenesis. Since 60 days post-conception (dpc), the whole molecules were present, but did not have their final location. It seems that they reach it at around 210 dpc. Then, the findings emphasized that since 210 dpc, the stage at which the differentiation of muscle fibers is almost complete, the differentiation of IMCT is almost completed. These data suggested that for the best controlling of the muscular differentiation to improve beef sensory quality, it would be necessary to intervene very early (before the IMCT constituents have acquired their definitive localization and the muscle fibers have finished differentiating), i.e., at the beginning of the first third of gestation. View Full-Text
Keywords: skeletal muscle; fetus; bovine; extracellular matrix; immunohistology skeletal muscle; fetus; bovine; extracellular matrix; immunohistology
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Listrat, A.; Gagaoua, M.; Picard, B. Study of the Chronology of Expression of Ten Extracellular Matrix Molecules during the Myogenesis in Cattle to Better Understand Sensory Properties of Meat. Foods 2019, 8, 97.

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