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Table 2 Number of measurements for different variables in five muscle types

From: Cluster analysis application identifies muscle characteristics of importance for beef tenderness

Low Tenderness

Muscle

LT7

ST8

TB9

RA10

SM11

 

Variables

     

Total

Tenderness scores

778

123

87

15

16

1019

WBSF1

619

-

-

-

-

619

Total Collagen

136

106

74

3

16

335

Insoluble Collagen

136

106

74

3

16

335

ICDH2

176

103

76

11

16

382

LDH3

176

103

76

11

16

382

FG (%)4

141

123

87

15

16

261

SO (%)5

141

123

87

15

16

261

CSA6

690

110

76

11

16

903

Medium Tenderness

Muscle

LT7

ST8

TB9

RA10

SM11

 

Variables

     

Total

Tenderness scores

1839

82

85

65

7

2078

WBSF1

1645

-

-

-

-

1645

Total Collagen

132

75

72

10

7

296

Insoluble Collagen

132

75

72

10

7

296

ICDH2

149

82

81

53

7

372

LDH3

149

82

81

53

7

372

FG (%)4

103

74

73

10

7

267

SO (%)5

103

74

73

10

7

267

CSA6

1748

74

73

10

7

1912

High Tenderness

Muscle

LT7

ST8

TB9

RA10

SM11

 

Variables

     

Total

Tenderness scores

1157

41

24

46

1

1269

WBSF1

1054

-

-

-

-

1054

Total Collagen

62

41

21

9

1

134

Insoluble Collagen

62

41

21

9

1

134

ICDH2

76

40

23

40

1

180

LDH3

76

40

23

40

1

180

FG (%)4

59

41

21

10

1

132

SO (%)5

59

41

21

10

1

132

CSA6

1112

41

21

11

1

1186

  1. 1WBSF: Warner-Bratzler Shear Force; 2ICDH: isocitrate dehydrogenase; 3LDH: lactate dehydrogenase;4FG (%): proportion of fast glycolytic muscle fibres; 5SO: proportion of slow oxidative muscle fibres; 6CSA: cross-sectional area of muscle fibres; 7LT: Longissimus thoracis;8ST: Semitendinosus;9TB:Triceps brachii; 10RA: Rectus abdomin is; 11SM: Semimembranus.
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BMC Biochemistry

ISSN: 1471-2091

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