摘要
肌纤维的特性是影响肉品质最重要的因素之一。随着分子生物学的发展,从分子水平上研究肌纤维相关基因对肌纤维的调控机理,对改善肉品质有很深远的意义。综述了肌纤维对肉品质的影响,以及钙蛋白酶基因家族、生肌调节因子基因家族和叉头框转录因子基因家族对肌纤维及肉品质的影响。
The characteristics of muscle fiber is one of the most important factors which affect meat quality. With the development of molecular biology, studying the regulation mechanism of muscle fiber related genes to muscle fiber from the molecular level has an important significance on improving meat quality. This review summarized the effect of muscle fiber on meat quality and the effect of forkhead Uanscription factor gene family, myogenic determination gene family and calpain gene family on muscle fiber and meat quality.
出处
《食品工业》
北大核心
2014年第9期217-221,共5页
The Food Industry
基金
国家自然科学基金资助项目(31160330)
关键词
肌纤维
基因
肉品质
muscle fiber
gene
meat quality
