肌纤维类型与肉嫩度的关系

Relationship between muscle fiber types and tenderness of meat

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。

Abstract: 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.