Mechanical properties of type I and type IIB single porcine muscle fibres

M Christensen; C Kok; P Ertbjerg

doi:10.1016/j.meatsci.2005.12.010

Mechanical properties of type I and type IIB single porcine muscle fibres

Meat Sci. 2006 Jul;73(3):422-5. doi: 10.1016/j.meatsci.2005.12.010. Epub 2006 Apr 4.

Authors

M Christensen¹, C Kok, P Ertbjerg

Affiliation

¹ The Royal Veterinary and Agricultural University, Department of Food Science, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.

PMID: 22062479
DOI: 10.1016/j.meatsci.2005.12.010

Abstract

Single muscle fibres were isolated from longissimus dorsi (LD) and vastus intermedius muscles at 1 or 8 days post-mortem. Fibres were classified as type I or IIB and their mechanical properties determined. In LD day 1, individual type IIB fibres fractured at higher (P<0.001) loads and lower (P<0.001) stress values than type I fibres. The strength of type I fibres did not differ between muscles. Storage for 8 days decreased (P<0.001) breaking stress of type I fibres, whereas the breaking stress of type IIB fibres did not change. In conclusion, type IIB fibres were weaker per cross-sectional area than type I fibres in LD. The mechanical properties of type I fibres did not differ between muscles and the change in strength with post-mortem storage were more marked in type I than in type IIB fibres.