The microstructure of whole-muscle meat products
The microstructure of whole-muscle meat products
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全肌肉制品的微观结构
DOI：
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发表时间：
2016
期刊：
影响因子：
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通讯作者：
Z. Javůrková
中科院分区：
文献类型：
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作者：
M. Pospiech;B. Tremlová;Z. Javůrková
本文介绍了全肌肉肉制品的微观结构。它描述了最高质量的火腿，精选火腿，标准火腿和其他全肌肉产品，包括干腌火腿和家禽火腿的微观结构。最高质量和精选火腿的组织学特征表明，骨骼肌形成由释放的肌肉蛋白形成的蛋白质基质连接的分界区域。注射后增亮的部位可能在肌纤维中很明显，特别是在纵向切口上。在标准火腿中，骨骼肌形成较小的，清晰划分的区域，具有较大比例的蛋白质基质。水胶体（天然和改性淀粉、角叉菜胶、黄原胶和植物蛋白）是标准火腿中蛋白质基质的常见可检测部分。其他不属于火腿定义的全肌肉产品已明确划分了大面积的骨骼肌，在蛋白质基质中可检测到植物来源的食品添加剂。在干腌火腿组中，肌纤维之间的紧密连接在组织学上是明显的。然而，这些产品中的骨骼肌发生的组织学变化程度最小。干腌火腿，火腿，组织学，显微镜
This paper describes the microstructure of whole-muscle meat products. It describes the microstructure of hams of the highest quality, choice hams, standard hams, and other whole-muscle products including dry-cured hams and poultry hams. The histological characterisation of pork ham of the highest quality and choice ham indicates that skeletal muscle forms demarcated areas connected by a protein matrix formed of released muscle proteins. Sites of brightening following injection may be evident in the muscle fibres, particularly on longitudinal cuts. In standard hams, skeletal muscle forms smaller, clearly demarcated areas with a larger proportion of protein matrix. Hydrocolloids (native and modified starch, carrageenans, xanthans and plant proteins) are a commonly detectable part of the protein matrix in standard hams. Other whole-muscle products that do not fall under the definition of ham have clearly demarcated large areas of skeletal muscle, with food additives of plant origin detectable in the protein matrix. Closer connections between the muscle fibres are evident histologically in the group dry-cured hams. The skeletal muscle in these products is, however, subject to the smallest degree of histological change. Dry-cured ham, ham, histology, microscopy