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牦牛肉宰后成熟機(jī)理與肉用品質(zhì)研究
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國家自然科學(xué)基金資助項(xiàng)目（31060221）和國家公益性行業(yè)（農(nóng)業(yè)）科研專項(xiàng)經(jīng)費(fèi)資助項(xiàng)目（201203009）


Ageing Mechanism and Meat Quality during Postmortem Ageing of Yak Meat
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    摘要:

    以10頭青海牦牛為研究對象，對其在宰后8d成熟期間的機(jī)理指標(biāo)：pH值,、糖原含量,、肌原纖維小片化指數(shù)（MFI）,、鈣激活酶活性,、組織蛋白酶L活性以及肉用品質(zhì)：加壓損失,、蒸煮損失,、剪切力,、色度L*、a*,、b*進(jìn)行了測定分析,，并對剪切力、MFI,、鈣激活酶活性,、組織蛋白酶L活性進(jìn)行相關(guān)性分析。結(jié)果表明：成熟過程中上述指標(biāo)均發(fā)生變化,，最直接的效應(yīng)是改善了牦牛肉的嫩度,。MFI和鈣激活酶活性相關(guān)性極顯著（P＜0.01）與組織蛋白酶L活性相關(guān)性顯著（P＜0.05），鈣激活酶活性與組織蛋白酶L活性呈顯著負(fù)相關(guān)（P＜0.05）,。

    Abstract:

    The indicators about ageing mechanism including pH value, content of glycogen, myofibril fragmentation index (MFI), the activities of calpains and cathepsin L and meat quality including pressing loss, cooking loss, shear force and chromaticity during ageing of eight days were determinated from ten Qinghai yaks. The correlation between shear force and MFI, activities of calpains and cathepsins L were also analyzed. The results showed that the all above mentioned indicators changed during the ageing period, and the direct reflect was improving the yak meat tenderness. MFI had a very significantly（P＜0.01）correlated with the activities of calpains, and had a significantly correlated with the activity of cathepsin L（P＜0.05）, while there was a significant negative correlated with the activity of cathepsin L（P＜0.05）.

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田甲春,韓玲,劉昕,師希雄,王文婷,郭兆斌.牦牛肉宰后成熟機(jī)理與肉用品質(zhì)研究[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2012,43(12):146-150. Tian Jiachun, Han Ling, Liu Xin, Shi Xixiong, Wang Wenting, Guo Zhaobin. Ageing Mechanism and Meat Quality during Postmortem Ageing of Yak Meat[J]. Transactions of the Chinese Society for Agricultural Machinery,2012,43(12):146-150.

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  • 在線發(fā)布日期: 2012-12-13
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