肌纤维类型对肉品质的影响

Effect of Muscle Fiber Type on Meat Quality

肉类对于人类的生存发展有着无可替代的作用。肉食不仅是人类饮食的重要组成部分,并且在健康、经济和文化方面有着重要意义。然而,不同种类的肉之间存在差异。肉质存在差异的原因是其质量特征不仅受内在和外在因素的影响,而且还受消费者喜好的影响。伴随着人们对肌肉生长速度的追求,畜禽肉品质的问题也逐渐凸显出来。由于骨骼肌的基本结构单位是肌纤维,所以肉质很大程度上受骨骼肌肌纤维类型和组成的影响。因此,人们进行了大量的试验以期能通过调控肌肉纤维来改善肉质。文章就肌纤维类型特征对肉品质的影响以及作用机理进行了综述,从而为进一-步调控畜禽肉品质提供参考。

The existence of meat plays an irreplaceable role in human survival and development.Meat is not only an important part of human diet,but also of great significance in health,economy and culture.However,there are differences between different kinds of meat.The reason for the diference in meat quality is that is quality characleristics are not only infuenced by intemal and extemal fac-tors,but also inluenced by consumers'preferences.Along with people's the pursuit of muscle growth speed,the quality problems of livestock and poultry meat have gradually become prominent.Because the basic structural unit of skeletal muscle is muscle fiber,the meat quality is greatly influenced by the composition of muscle fiber types of skeletal muscle.Therefore,people have done a lot of exper-iments in order to improve meat quality by regulating muscle fibers.In this paper,the effects of muscle fiber type characteristics on lmeat quality and its mechanism were reviewed,so as to provide reference for further regulation of livestock and poultry meat quality.