How Muscle Structure and Composition Influence Meat and Flesh Quality.
How Muscle Structure and Composition Influence Meat and Flesh Quality.
复制标题
DOI：
10.1155/2016/3182746
复制
发表时间：
2016
影响因子：
--
通讯作者：
Bugeon J
中科院分区：
文献类型：
--
作者：
Listrat A;Lebret B;Louveau I;Astruc T;Bonnet M;Lefaucheur L;Picard B;Bugeon J
骨骼肌由几种组织组成，如肌纤维、结缔组织和脂肪组织。本文旨在描述这些不同的肌肉成分的特点及其与不同牲畜和鱼类的肉/肉的技术，营养和感官特性的关系。因此，肌肉纤维的收缩和代谢类型、大小和数量、结缔组织的含量、组成和分布以及肌内脂肪的含量和脂质组成在确定肉/肉外观、颜色、嫩度、多汁性、风味和技术价值中起作用。有趣的是，肌纤维、肌内结缔组织和肌内脂肪的生化和结构特征似乎发挥独立的作用，这表明这些各种肌肉成分的特性可以通过遗传或环境因素独立调节，以实现生产效率和改善肉/肉品质。
Skeletal muscle consists of several tissues, such as muscle fibers and connective and adipose tissues. This review aims to describe the features of these various muscle components and their relationships with the technological, nutritional, and sensory properties of meat/flesh from different livestock and fish species. Thus, the contractile and metabolic types, size and number of muscle fibers, the content, composition and distribution of the connective tissue, and the content and lipid composition of intramuscular fat play a role in the determination of meat/flesh appearance, color, tenderness, juiciness, flavor, and technological value. Interestingly, the biochemical and structural characteristics of muscle fibers, intramuscular connective tissue, and intramuscular fat appear to play independent role, which suggests that the properties of these various muscle components can be independently modulated by genetics or environmental factors to achieve production efficiency and improve meat/flesh quality.