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性能的影响。1.对于测量肌内脂肪（大理石纹）的客观方法，紫外荧光图像分析方法是一种很好的方法，可以将肌内脂肪与变色或苍白肉的肌肉或结缔组织区分。以紫外光源为光源的便携摄影设备也得到了发展。图法与时间要求的整体方法密切相关。扫描方法适用于较窄的胴体切片。图像分析方法对判断肌内脂肪异常程度是有效的。大理石纹脂肪在解剖肌肉之间没有表现出很强的关系。2.随着蒸煮损失的减小或大理石纹或醚提取物含量的增加，用Instron试验机对熟猪肉的剪切值呈线性降低。然而，肌内脂肪含量与蒸煮损失之间没有显著关系。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.可溶性胶原蛋白在总胶原蛋白中的含量是决定高大理石纹猪肉柔嫩、柔软、韧性等物理性能的重要因素。牛肌内脂肪含量与总胶原中不溶性胶原含量或可溶性胶原含量呈显著相关。通常的L^*a^*b^*色系不适用于有大理石纹的肉类，但分光光度法可能效果较好。牛肉脂肪的颜色主要受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、储存脂肪的反射、通透性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.牛肉肌内脂肪中脂肪酸含量居中，与内脏脂肪和皮下脂肪有关。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