Prediction of lamb meat quality traits based on muscle biopsy fibre typing.
Prediction of lamb meat quality traits based on muscle biopsy fibre typing.
复制标题
基于肌肉活检纤维分型的羊肉品质性状预测
DOI：
10.1016/0309-1740(82)90036-5
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发表时间：
1982
期刊：
影响因子：
7.1
通讯作者：
C. Ashmore
中科院分区：
文献类型：
--
作者：
C. Valin;C. Touraille;P. Vigneron;C. Ashmore
本试验的目的是确定肌肉纤维类型与肉品质之间的关系。两个指示肌肉，茎突舌骨肌和Scutulo auricularis superficialis accessorius，活组织检查1个月大的羔羊，并作为一个指标，选择动物的红色和白色的代谢类型的羔羊人口研究。评价感官品质的肉从两组进行背最长肌的味觉面板。品尝小组评估的结果表明，一方面，来自红色动物的肉比来自白色动物的肉更多汁，并且具有更强烈的味道。另一方面，它似乎有可能获得在体内预测羔羊肉品质的基础上肌肉活检纤维分型。
The aim of the experiment described in this paper was to determine the relationship between muscle fibre type and meat quality. Two indicator muscles, the Stylohyoïdeus and the Scutulo auricularis superficialis accessorius, were biopsied on one-month-old lambs and used as an index to select the animals of the redder and of the whiter metabolic types among the lamb population studied. Evaluation of the organoleptic qualities of meats from two groups was performed on the Longissimus dorsi muscle by a taste panel. The results of the taste panel evaluation suggest, on one hand, that the meat from the redder animals is juicier and has a more intense flavour than that from the whiter. On the other hand, it appears possible to obtain an in vivo prediction of lamb meat quality based on muscle biopsy fibre typing.