肌肉组织学特性与肉品质的关系  

Muscular Histological Characteristics and Meat Quality

作　　者：高儒松[1] 张春霞[1] 赵红艳[2] 

机构地区：[1]云南省动物营养与饲料重点实验室,云南昆明650201 [2]云南农业大学食品科学技术学院,云南昆明650201

出　　处：《肉类研究》2009年第5期11-15,共5页Meat Research

摘　　要：畜禽的肉品质受多种因素的影响,其中与肌肉组织学特性关系最为密切。骨骼肌是主要的可食性肉,它由肌纤维、结缔组织和肌内脂肪组成。本文综述了肌纤维类型、肌纤维直径、肌纤维密度、肌纤维面积比例、肌节长度、结缔组织特性、肌内脂肪含量与分布等肌肉组织学特性与畜禽肉品质的关系。The meat quality of livestock is influenced by many factors, and muscular histological characteristics has most closely pertinence with meat quality. The skeletal muscle is the mainly available eating meat for human beings, which is composed of muscle fiber, connective tissue and intramuscular fat. This review summarized the relationship of meat quality and muscle fiber type, muscle fiber diameter, muscle fiber density, the ratios of each muscle fiber types, sarcomere length, connective tissue, intramuscular fat, etc.

关 键 词：组织学特性 肉品质 肌纤维 结缔组织 肌内脂肪 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]