肌纤维类型与肉嫩度的关系  

Relationship between muscle fiber types and tenderness of meat

作　　者：张丽[1,2] 孙宝忠[1] 谢鹏[1] 沙坤[1,3] 李海鹏[1] 王莉[2] 周玉春[2] 刘璇[1] 

机构地区：[1]中国农业科学院北京畜牧兽医研究所,北京100193 [2]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [3]中国农业大学烟台研究院,山东烟台264670

出　　处：《食品工业科技》2014年第2期385-390,共6页Science and Technology of Food Industry

基　　金：国家肉牛牦牛产业技术体系(nycytx-38);公益性行业(农业)科研专项项目(200903012);甘肃省青年科技基金计划(1107RJYA064)

摘　　要：阐述了肉的肌纤维与宰后嫩度形成之间的联系,发现由于肌肉宰后消耗能量、产生代谢产物与活体具有不一样的方式,而这个方式因肌纤维差异而存在不同之处,这就会影响到肌肉宰后能量与代谢水平的平衡,进而对肌肉宰后成熟产生调控作用,最终极有可能影响其嫩度的形成。The relationship between muscle fiber types and postmortem formation of tenderness of meat was described. There are different patterns in energy expenditure and metabolite production between postmortem and vivo muscle which are different among muscle fiber types. This phenomenon cloud had a significant effect on the balance of postmortem level of energy and metabolism of muscle leading to regulation of postmortem aging. So,the postmortem formation of tenderness of meat was likely influenced by muscle fiber types.

关 键 词：肌纤维类型 肌代谢酶 牛肉 嫩度 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]