年龄对伊犁马肉食用品质和肌纤维特性的影响

Effects of Aging on the Eating Quality and Muscle Fiber Characteristics of Yili Horses Meat

为了研究不同年龄段对伊犁马肉食用品质、肌纤维特性的影响,试验选取18匹不同年龄段伊犁马,采集三角肌及背阔肌肌肉样本测定失水率、熟肉率、剪切力及肌纤维横截面积、肌纤维平均直径、肌纤维密度,对不同年龄段数据进行差异性检测分析。结果表明:1岁~2岁组三角肌及背阔肌部位剪切力、肌纤维横截面积、肌纤维平均直径极显著低于5岁~6岁组(P<0.01),而失水率、肌纤维密度极显著高于5岁~6岁组(P<0.01)。三角肌及背阔肌部位年龄与各指标相关性表明,年龄与剪切力呈极显著正相关(P<0.01),与肌纤维横截面积及肌纤维平均直径显著正相关(P<0.05),与失水率及肌纤维密度呈极显著负相关(P<0.01)。通过分析发现,1岁~6岁伊犁马随着年龄的增大,三角肌及背阔肌部位肌纤维横截面积、平均直径增大,单位面积内肌纤维的个数随之减少,剪切力增加,失水率变小。通过灰色关联分析显示,试验中1岁~2岁组伊犁马三角肌及背阔肌肉质最优。

This study aimed at investigating how age could potentially affect the eating quality and muscle fiber characteristics of Yili horse meat.18 Yili horses from different age groups were selected to collect muscle samples from the deltoid and the latissimus dorsi.Water loss and cooked meat rates,shear force,cross-sectional area and average straight diameter of the muscle fiber,and muscle fiber density were measured.Shear force along with the cross-sectional area and average diameter of the deltoid and latissimus dorsi muscle fibers was significantly smaller,while the water loss rate and muscle fiber density were significantly higher in the 1-2-year-old group than in the 5-6-year-old group(P<0.01).The age of the deltoid and the latissimus dorsi positively correlated with shear stress(P<0.01),cross-sectional area,and average muscle fiber diameter(P<0.05),while it negatively correlated with water loss rate and fiber density(P<0.01).Shear force,cross-sectional area,and average diameter of the deltoid and latissimus dorsi muscle fibers increased,while the number of muscle fibers per unit area and the water loss rate decreased with aging.Grey correlation analysis showed that the best meat quality could be obtained from the deltoid and latissimus dorsi of 1-2-year-old Yili horses.