Roles of intramuscular fat on physical properties of meat

采用新的光学评价技术，研究了肌内脂肪对肉制品物理特性的影响。1.对于客观测量肌内脂肪(大理石花纹)的方法，紫外光荧光图像分析方法是区分肌肉和肌肉中变色或苍白的肉或结缔组织的较好方法。还研制出了以紫外线为光源的便携摄影设备。情节法与时间相等的整体法有很强的关联性。该扫描方法可应用于较窄的屠体切片。图像分析方法是判断肌内脂肪异常程度的有效方法。大理石纹脂肪没有显示出解剖肌肉之间的强烈关系。2.在Instron试验机上，熟猪肉的剪切值随着蒸煮损失的减少或大理石纹或乙醚浸出物含量的增加而线性下降。然而，肌内…之间没有显著的关系更多的脂肪和烹饪损失。这些结果表明，肉的嫩度受与肌内脂肪或蒸煮损失有关的独立系统的影响。3.在大理石花纹较高的猪肉中，可溶性胶原含量是影响其嫩度、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可溶性胶原蛋白在总胶原蛋白中的含量呈显著正相关。L色系不适合大理石纹肉，分光光度法可能较好。影响牛肉脂肪颜色的主要因素是胡萝卜素的吸光度和血红蛋白衍生物的化学变化所产生的荧光，储藏脂肪的反射、透过性和荧光，以及结缔组织和细胞膜等脂外组分的荧光。5.牛肉肌内脂肪的脂肪酸含量与肌内脂肪和皮下脂肪的含量呈正相关。较少

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