动物因素对肌肉保水性影响的研究进展  

Research Advance in the Muscle Water Holding Capacity of Animal

作　　者：孙灵霞[1] 赵改名[1] 柳艳霞[1] 高晓平[1] 张秋会[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《安徽农业科学》2007年第3期731-732,743,共3页Journal of Anhui Agricultural Sciences

基　　金：河南省教育厅资助项目

摘　　要：保水性是肉的重要品质指标之一,与其他肌肉品质指标如颜色、风味、嫩度等有密切联系。综述了近年来国内外在动物种和品种、动物基因型等动物因素对肌肉保水性影响方面的研究进展。Muscle water holding capacity （WHC） is one of the most important meat quality that is closely correlated with other attributions such as color, flavor and tenderness. It is of great value to take research on WHC influencing factors for the improver of meat quality and the reduction of economical loss. There are many factors that influence muscle WHC. However, very little work has been done in this field throughout our country. Therefore, the latest progress at home and abroad in the study on animal factors such as animal breeds and genotypes affecting the muscle WHC was reviewed in this article.

关 键 词：保水性 滴水损失 品种 基因型 

分 类 号：S858.31[农业科学—临床兽医学]