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The cow's musculature is a complex system of muscles that work together to facilitate locomotion and various other functions. There are over a hundred different muscles in a cow's body, each with distinct properties that influence both processing characteristics and consumer preferences. The cow's muscles are analogous to those of a horse, yet selective farming practices have led to larger muscles in domesticated cows to produce optimal cuts of meat. This article will explore the different types of muscles found in cows, their functions, and their significance in the meat industry.
| Characteristics | Values |
|---|---|
| Number of muscles in a cow carcass | Over 100 |
| Muscle shape | Fullness or roundness of the butt |
| Muscle predictability | High |
| Muscle patterns | Studied through width through stifle region and along the back |
| Muscle movement | Pronounced movement of muscles while in motion |
| Muscle types | Distal, flexors, extensors, pennate |
| Muscle groups | Biceps, triceps, quadriceps |
| Muscle names | Infraspinatus, sternomandibularis, serratus ventralis, trapezius, brachiocephalic, omotransversarius, latissimus dorsi, deltoid, teres major, teres minor, supraspinatus, subscapularis, coracobrachialis, triceps brachii, tensor fasciae antebrachii, biceps brachii, brachialis, vastus lateralis, vastus medias, vastus intermedius, popliteal |
| Muscle gene | Myostatin gene |
| Double-muscled cattle breeds | Piedmontese, Parthenaise, Belgian Blue |
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What You'll Learn
Cattle muscle composition and its impact on meat quality
Cattle muscle composition is influenced by various factors, including breed, nutrition, and muscle fibre type, all of which have an impact on meat quality.
Breed plays a significant role in muscle composition. Certain breeds, such as Piedmontese, Parthenaise, and Belgian Blue, are known as double-muscled cattle, lacking the myostatin gene that regulates muscle growth. This results in increased muscle mass and reduced fat deposits, yielding more meat for farmers.
Nutrition is another critical factor in muscle composition. Cattle fed high-concentrate diets tend to grow faster than those on high-forage diets. Additionally, diet affects muscle metabolism and growth. Grass-fed cattle exhibit higher oxidative muscle characteristics, resulting in darker lean meat compared to concentrate-fed cattle.
The type of muscle fibre also influences muscle composition and meat quality. There are slow-contracting and fast-contracting fibres, classified by their myosin heavy chain composition. Fast-contracting fibres, particularly fast-twitch glycolytic fibres, are associated with decreased muscle fibre size during energy restriction. Slow-twitch oxidative fibres, on the other hand, are linked to improved meat tenderness.
The structure of muscle meat, including sarcomere length, myofilament diameter, and fibre types, is essential for determining meat quality. The basic chemical composition, such as moisture, protein, ash, and collagen content, also plays a role. Tenderness, flavour, pH, water-holding capacity, marbling, and colour are key attributes that influence the overall quality of the meat.
Assessing muscle shape and development in live cattle is crucial for predicting carcass muscularity and meat quality. Well-developed muscles contribute to a round, bulging muscle pattern, resulting in a fuller carcass and improved meat yield.
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How to assess muscle shape in cattle
To assess muscle shape in cattle, it is important to first understand the factors that influence muscle growth and shape. Cattle with more muscle mass will yield more meat, and certain breeds of cattle carry mutations that limit the activity of the myostatin protein, resulting in increased muscle fibres and growth. Additionally, fat levels in the animal can influence its shape, with leaner animals having a more pronounced muscle shape.
To accurately assess muscle shape, observers should closely examine cattle prior to slaughter. This involves studying muscle patterns at three main sites on the animal: the width through the stifle region, along the back from hips to shoulders, and the upper foreleg. A steer with a well-developed muscle pattern will exhibit a round, bulging shape, with a wide topline and stance, and reduced visibility of the stomach. Conversely, a steer with a flat or angular muscle pattern will appear less rounded, with more visible hip bones and stomach walls.
To improve assessment skills, individuals can participate in field days and carcass competitions, where cattle are evaluated before and after slaughter. Observers should select four or five cattle for specific observation before sale, and then follow them through the abattoir to compare their assessments. This practice provides valuable feedback on the accuracy of muscle shape evaluation and the type of stock being produced.
In Australia, the AUS-MEAT language defines muscle shape on the carcass based on the fullness or roundness of the butt, scored from A (full muscling) to E (least muscling). This is determined by the profile of the butt in relation to an imaginary line from the tail to the outer area of the muscle attachment on the upper leg. However, it is important to note that live muscle scorers should not rely solely on the Ausmeat Butt Profile, as it does not always accurately predict carcass value. Instead, a combination of muscle score and fat assessment provides a more accurate prediction of saleable meat yield.
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Cattle breeds with double muscles
Muscle shape in cattle is highly predictable. If one muscle is well developed, the others will be of a similar shape. The degree of muscle and fat on an animal influences its shape. The leaner the animal, the less the fat influences its body shape, and the more the muscle influences it.
Double-muscled cattle are breeds of cattle that carry one of seven known mutations that limit and reduce the activity of the myostatin protein. Normally, myostatin limits the number of muscle fibres present at birth. Interfering with the activity of this protein causes animals to be born with higher numbers of muscle fibres, increasing muscle growth.
Some breeds of cattle do not possess the myostatin gene that helps regulate muscle growth. This causes them to have more muscle mass and yields more meat for farmers. Breeds that possess the double-muscle gene include Piedmontese, discovered in Italy in 1897, and Parthenaise, found in France in 1893. The Belgian Blue, originating from central and upper Belgium, is another breed that can lack myostatin and have double muscles. Asturiana de los Valles and Marchigiana breeds are also reported to have animals with double muscles.
Double-muscled breeding is done to get more meat and less fat. Animals that are double-muscled have a higher carcass yield, but this can cause new problems for the cattle. The meat from double-muscled cattle is tenderer, and has a lower fat content. However, calving ease and birth weight can be negatively impacted when both parents carry the double-muscling gene, leading to birthing difficulties.
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The anatomy of cow muscles
The forelimb of a cow contains several important muscles, including the trapezius, brachiocephalic muscle, omotransversarius, latissimus dorsi, pectoral muscles, and the rhomboids. These muscles are responsible for transferring weight from the body to the forelimbs. The shoulder muscles, such as the deltoid, teres major, and infraspinatus, provide flexion and stability to the shoulder joint. The biceps brachii is equivalent to the biceps muscle in the human arm, while the triceps brachii is a large muscle located in the triangular area bounded by the scapula and the humerus. The distal muscles of the limbs produce tough meat due to their high content of connective tissue.
The neck muscles of a cow are also complex, but the sternomandibularis muscle is notable as it forms the superficial part of a compound muscle in the ventral throat region. The serratus ventralis is another important muscle that radiates from the scapula and attaches to the ribs. It forms a muscular sling that suspends the thorax of the animal between its forelimbs.
The hindlimb of a cow consists of the pelvic girdle, including the ilium, ischium, and pubis. The stifle joint, or knee joint, is formed by the femur and tibia, and controlled by the quadriceps muscle. The quadriceps muscle is composed of four muscles: vastus lateralis, vastus medialis, vastus intermedius, and the straight muscle. The popliteal muscle flexes the stifle joint and pronates the lower leg.
Additionally, some breeds of cattle, such as Piedmontese and Parthenaise, lack the myostatin gene that regulates muscle growth, resulting in more muscle mass and meat yield. These double-muscled cattle have higher carcass yields and more tender meat.
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Cow muscle groups and their functions
The cow's muscle structure is similar to that of a horse, although cows have been selectively bred to have larger muscles to produce better cuts of meat. The beef carcass is made up of over a hundred muscles, each with different properties that affect how they are processed and marketed.
The forelimb contains the shoulder or chuck region, which includes the supraspinatus, infraspinatus, trapezius, rhomboideus, and subscapularis muscles. The biceps brachii is found in the forelimb, in the same position as the biceps in the human arm. The elbow joint extensors include the triceps brachii and the tensor fasciae antebrachii, while the flexors of the elbow joint are the biceps brachii and brachialis. The forelimb also includes the scapula, humerus, radius, ulnar, carpus, metacarpals, and phalanges.
The hindlimb consists of the pelvic girdle, which includes the ilium, ischium, and pubis. The tuber coxae sits on either side of the hip bone and determines the angulation of the femur in relation to the pelvis. The gracilis is a thin sheet of muscle spread over the medial face of the hindlimb. The gracilis and the small sartorius muscle may be used to orient hindlimb cuts of meat. The quadriceps femoris muscles are a group of four large muscles that pull on the patella when the leg is extended. The stifle joint (knee joint) is formed by the femur and tibia, with the patella sitting over this joint. The rest of the hind limb consists of the fibula and the tarsus, which is made up of five small bones.
The distal muscles of the limbs produce tough meat due to their high connective tissue content. These muscles contain internal tendons that fan outwards for the attachment of short bundles of muscle fibres, forming a feather-like structure called a pennate structure. Most of the distal muscles located anteriorly in the limb are extensors, while most of the muscles located posteriorly are flexors that bend the limb during locomotion.
The neck muscles are also tough due to their high connective tissue content. They are usually removed from the bones and used for stewing or ground beef. The sternomandibularis is a strap-like muscle that forms the superficial part of a compound muscle in the ventral throat region. It is often used in meat science studies due to its accessibility.
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Frequently asked questions
Cows have a complex system of muscles, with over 100 different muscles in the carcass. These muscles vary in toughness, with some being intermediate, like the shoulder muscles, and others being very tough, like the distal muscles of the limbs. The muscle structure also affects the shape of the cow, with well-developed muscles creating a rounder, fuller appearance.
Muscle shape in cattle is predictable in that if one muscle is well-developed, others will be similar. However, fat levels also influence body shape. Leaner cows are more muscular, while those with more fat have a reduced muscle appearance.
Some important muscles in cows include the biceps brachii, triceps brachii, serratus ventralis, and the quadriceps group, which controls the stifle joint. The sternomandibularis is also notable as it is often used in meat science research.
The muscle structure of cows is of significant interest to the meat industry. Different muscles provide varying qualities of meat, with some being more tender or lean. By understanding the musculature, processors can develop new products and market specific cuts of meat.
Yes, certain breeds of cattle, such as Piedmontese, Parthenaise, and Belgian Blue, lack the myostatin gene, resulting in increased muscle mass. These double-muscled cattle provide more meat and less fat, making them desirable for farmers and the meat industry.
