GROWTH AND MEAT QUALITY RELATIONS IN CARP

Growth proceeds through an harmonious development of major tissues, na mely bone, muscle and adipose tissues. Changes in chemical composition result from differential growth of these tissues. Little is known abo ut the relative changes in morphometric traits during development of c arp or about their genetic basis, but it seems that valuable criteria for selection on suitability for processing could be found in the mech anisms of bone and muscle development, The development of fatty tissue s associated with growth of carp is stimulated by the use of lipid-enr iched or high-energy artificial diets. Fat is accumulated in specific adipose tissues and the analysis of the relative development of these tissues could give valuable information on the over-accumulation of fa t and its distribution in the whole body, Accumulation of fat has eith er positive or negative consequences for sensory evaluation depending on the source and the composition of fat. The main characteristics of muscle and connective tissues are presented in this paper. Different m uscle tissues comprising different fibre types are found in cyprinids, These tissues together with adipose tissues compose the edible part o f carp and explain most of protein retention. Protein content and comp osition are stable during development. Furthermore, a wide variability in the characteristics of muscle and connective tissues persists in c ommercial-size fish related to their mode of development, It is especi ally true for the main contractile protein: myosin. This is illustrate d on expression of isoform of myosin but in early stages. The changes in the characteristics of the tissues and of the flesh after death and during postmortem storage and processing are reviewed. The structural components and the organization of tissues are very specific in fish and more sensitive to destruction. Thus, the degradative processes tha t affect the flesh during storage and processing have important conseq uences for sensory evaluation of the flesh which in freshwater species is generally rather soft and with neutral odour and taste. In this pa per the possible role of biological characteristics of the flesh and o f its constitutive tissues in quality is analyzed for the effect of bo dy weight and for the effect of acclimation temperature. Temperature i nduces specific compensation for the maintenance of basic processes an d the consequences for quality are analysed as well.