畜禽宰后肌肉能量代谢与肉品质研究进展  

Progress on Muscle Energy Metabolism and Meat Quality after the Slaughter of Livestock and Poultry

作　　者：郭谦 沈清武 罗洁 GUO Qian;SHEN Qing-Wu;LUO Jie(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128

出　　处：《食品工业科技》2020年第9期357-361,共5页Science and Technology of Food Industry

基　　金：国家自然基金(31571862)。

摘　　要：畜禽宰后肌肉通过糖酵解等能量代谢途径提供ATP满足能量需要,产物乳酸的生成会降低pH。糖酵解的速度和程度影响了pH的下降速度和程度,进而调控肉品色泽、嫩度、持水性、多汁性、风味等品质。本文综述了畜禽宰后肌肉能量代谢的基本路径,论述了腺苷酸激活蛋白激酶对糖酵解的调控机理及其对肉品质的影响,并着重叙述了白肌肉(pale soft and exudative meat,PSE)的预防措施,为在生产过程中肉品质调控提供思路。After livestock and poultry’s slaughter,muscles provide ATP to meet energy needs through energy metabolic pathways such as glycolysis,and the production of lactic acid reduces pH value.The speed and degree of glycolysis affects the decline speed and degree of pH value,thereby regulating the color,tenderness,water holding capacity,juiciness and flavor of meat.This paper reviews the basic pathway of muscle energy metabolism after livestock and poultry’s slaughter,discusses the regulation mechanism of adenosine 5′-monophosphate(AMP)-activated protein kinase on glycolysis and its effect on meat quality,and emphasizes the prevention measures of pale soft and exudative meat,thereby to provide basis for meat quality regulation in the productive process.

关 键 词：糖酵解 腺苷酸激活蛋白激酶 白肌肉 黑干肉 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]