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Roles of intramuscular fat on physical properties of meat

肌内脂肪对肉物理特性的作用

基本信息

批准号：
13660275
负责人：
IRIE Masakazu
金额：
$ 1.79万
依托单位：
Agricultural, Food and Environmental Sciences Research Center of Osaka Prefecture
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2001
资助国家：
日本
起止时间：
2001 至 2003
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-13660275/
关键词：
meat physical property intramuscular fat marbling image analysis connective tissue muscle fat

项目摘要

The roles of intramuscular fat on the physical properties for meat were examined using new optical evaluation technology. 1.For objective method of measuring intramuscular fat (marbling), the image analysis method with fluorescence by ultraviolet light was a good way to discriminate the intramuscular fat from muscle for discolored or pale meat, or from connective tissue. Handy photography equipment with ultraviolet light source have developed also. The plot method related strongly with the whole method which time equires. The scanner method could be applied fro narrow carcass section. The image analysis method was effective in judging the grade of abnormalities in intramuscular fat. Marbling fat did not show strong relationships among anatomical muscles. 2.The shearing value with Instron testing machine for cooked pork decreased linearly as the cooking loss decreased or the marbling or ether extract contents increased. However, there was no significant relationship between intramuscula … More r fat and cooking loss. These results indicated that meat tenderness was influenced by the separate system related to the intramuscular fat or the cooking loss. 3.The soluble collagen content in total collagen was important factor for their physical properties, such as tenderness, burittleness, and toughness, of the pork with high marbling. The intramuscular fat content of he beef had significant relationships with the insoluble collagen content or the soluble collagen in he total collagen 4.Usual L^*a^*b^* color system was not suitable for he meat with marbling but spectorophotometry may be good. Beef fat color was mainly influenced by the fluorescence by the absorbances of carotene and the chemical change in hemoglobin derivatives, the reflection, permeability and fluorescence of depot fat, and he fluorescence of extra-lipid components such as connective tissue and cell membrane. 5.The contents of fatty acids of intramuscular fat for beef were intermdiate and related with the internal and subcutaneous fats. Less

使用新的光学评估技术检查了肌内脂肪对肉类物理特性的作用。 1.对于测量肌内脂肪（大理石花纹）的客观方法，紫外荧光图像分析方法是区分肌内脂肪与变色或苍白的肌肉或结缔组织的好方法。具有紫外光源的便携式摄影设备也已开发出来。绘图方法与时间要求密切相关的整个方法。扫描仪方法可应用于狭窄的屠体部分。图像分析方法可以有效判断肌内脂肪的异常程度。大理石花纹的脂肪并没有显示出解剖肌肉之间的紧密关系。 2.英斯特朗试验机对熟猪肉的剪切值随着蒸煮损失的减少或大理石花纹或乙醚提取物含量的增加而线性下降。然而，肌内脂肪和烹饪损失之间没有显着关系。这些结果表明，肉的嫩度受到与肌内脂肪或烹饪损失相关的单独系统的影响。 3、总胶原蛋白中可溶性胶原蛋白的含量是决定高大理石花纹猪肉的嫩度、脆度、韧性等物理特性的重要因素。牛肉的肌内脂肪含量与不溶性胶原蛋白含量或总胶原蛋白4中的可溶性胶原蛋白含量有显着关系。通常的L^*a^*b^*色系不适合有大理石花纹的肉，但分光光度法可能较好。牛肉脂肪颜色主要受胡萝卜素吸光度和血红蛋白衍生物化学变化产生的荧光、储存脂肪的反射、渗透和荧光以及结缔组织和细胞膜等脂外成分的荧光的影响。 5、牛肉肌内脂肪脂肪酸含量中等，与内脂肪、皮下脂肪有关。较少的