Relationship between muscle growth and poultry meat quality
Relationship between muscle growth and poultry meat quality
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DOI：
10.1093/ps/78.5.743
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发表时间：
1999-05-01
期刊：
影响因子：
4.4
通讯作者：
Sosnicki, AA
中科院分区：
文献类型：
--
作者：
Dransfield, E;Sosnicki, AA
多年来，家禽的选择集中在肉系的生长速度上，产生了对肌肉结构、代谢和肉品质都有影响的生长改善。更高的生长速率可能诱导形态异常，诱导更大的纤维直径和更高比例的糖酵解纤维，以及肌肉中更低的蛋白水解潜力。死亡后，尸僵的快速发展增加了进一步加工产品的颜色变浅和持水性降低以及质量变差的可能性。降低蛋白水解潜力可能会增加禽肉的韧性。
For a number of years, poultry selection has concentrated on growth velocity in meat lines, producing improvements in growth that have not been without consequence for muscle structure, metabolism, and meat quality. Higher growth rates may induce morphological abnormalities, induce larger fiber diameters and a higher proportion of glycolytic fibers, and a lower proteolytic potential in the muscles. After death, the faster development of rigor mortis increases the likelihood of paler color and reduced water holding capacity and poorer quality of further processed products. Reduced proteolytic potential is likely to increase toughness of poultry meats.