Control of fresh meat quality through manipulation of muscle fiber characteristics
Control of fresh meat quality through manipulation of muscle fiber characteristics
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DOI：
10.1016/j.meatsci.2013.04.044
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发表时间：
2013-12-01
期刊：
影响因子：
7.1
通讯作者：
Ryu, Y. C.
中科院分区：
文献类型：
--
作者：
Joo, S. T.;Kim, G. D.;Ryu, Y. C.
鲜肉品质性状受各种内在和外在因素的影响而存在变异。由于肌肉品质基本上取决于肌纤维特性，因此大量研究报道了肌肉品质性状与肌纤维特性之间的关系。尽管进行了深入的研究，但这种关系尚未完全建立，然而，目前的知识表明有几种潜在的方法可以操纵肌纤维特性来改善肉质。本文综述了鲜肉品质的定义、肉质性状和肉质变异。此外，本文还介绍了鲜肉品质性状和肌纤维特性之间的关系的最新知识。最后，本工作提出了几个潜在的因素，包括品种，基因型，性别，激素，生长性能，饮食，肌肉位置，运动和环境温度，可用于操纵肌肉纤维特性和随后的肉质动物。(C)2013作者由爱思唯尔有限公司出版。保留所有权利。
Variations of fresh meat quality exist because the quality traits are affected by various intrinsic and extrinsic factors. Because the meat quality is basically dependent on muscle fiber characteristics, numerous studies have reported the relationship between quality traits and fiber characteristics. Despite intensive research, the relationship is yet to be fully established, however, the present knowledge suggests several potential ways to manipulate muscle fiber characteristics to improve meat quality. The present paper reviews the definition of fresh meat quality, meat quality traits and variations of meat quality. Also, this review presents recent knowledge underlying the relationship between fresh meat quality traits and muscle fiber characteristics. Finally, the present work proposes several potential factors including breed, genotype, sex, hormone, growth performance, diet, muscle location, exercise and ambient temperature that can be used to manipulate muscle fiber characteristics and subsequently meat quality in animals. (C) 2013 The Authors. Published by Elsevier Ltd. All rights reserved.