Meat tenderness and muscle growth: is there any relationship?
Meat tenderness and muscle growth: is there any relationship?
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DOI：
10.1016/s0309-1740(02)00127-4
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发表时间：
2002-11-01
期刊：
影响因子：
7.1
通讯作者：
Wheeler, TL
中科院分区：
文献类型：
--
作者：
Koohmaraie, M;Kent, MP;Wheeler, TL
本文的目的是综述肌肉生长的机制，肉嫩度的生物学基础，以及这两个过程之间的关系。肌肉生长是由增生和肥大决定的。肌肉细胞的大小取决于肌肉蛋白质合成量和肌肉蛋白质降解量之间的平衡。目前的证据表明，钙蛋白酶蛋白水解系统是肌肉蛋白质降解的主要调节因子。肌节长度、结缔组织含量、肌原纤维和相关蛋白质的蛋白水解是宰后贮藏肉嫩度变化的主要原因。上述各组分的相对贡献是肌肉依赖性的。钙蛋白酶系统是死后蛋白质水解的关键调节因子。虽然肌肉蛋白质降解的变化会影响肉的嫩化/嫩度，但肌肉蛋白质合成的变化预计不会影响肉的嫩化/嫩度。爱思唯尔科技有限公司出版
Our objectives for this manuscript are to review the mechanisms of muscle growth, the biological basis of meat tenderness, and the relationship between these two processes. Muscle growth is determined by hyperplasia and hypertrophy. Muscle cell size is determined by the balance between the amount of muscle protein synthesized and the amount of muscle protein degraded. Current evidence suggests that the calpain proteolytic system is a major regulator of muscle protein degradation. Sarcomere length, connective tissue content, and proteolysis of myofibrils and associated proteins account for most, if not all, of the explainable variation in tenderness of meat after postmortem storage. The relative contribution of each of the above components is muscle dependent. The calpain proteolytic system is a key regulator of postmortem proteolysis. While changes in muscle protein degradation affect meat tenderization/tenderness, changes in muscle protein synthesis are not expected to affect meat tenderization/tenderness. Published by Elsevier Science Ltd.