中国西门塔尔牛肌肉肌纤维类型和肉品质特性研究

doi:10.16431/j.cnki.1671-7236.2016.06.013

›› 2016, Vol. 43 ›› Issue (6): 1489-1493.doi: 10.16431/j.cnki.1671-7236.2016.06.013

中国西门塔尔牛肌肉肌纤维类型和肉品质特性研究

郎玉苗, 王勇峰, 李敬, 刘菲, 丰永红, 孙宝忠, 张松山, 李海鹏, 刘璇

中国农业科学院北京畜牧兽医研究所, 北京 100193

收稿日期:2015-11-12 出版日期:2016-06-20 发布日期:2016-07-11
通讯作者: 孙宝忠 E-mail:baozhongsun@163.com
作者简介:郎玉苗(1984-),女,河北保定人,博士生,研究方向:农产品质量与食物安全,E-mail:ymlang@126.com
基金资助:
国家自然科学基金项目(31440069、31571910);国家现代农业(肉牛牦牛)产业技术体系建设专项(CARS-38)

Study on Muscle Fiber Types and Meat Quality Traits of Chinese Simmental Cattle

LANG Yu-miao, WANG Yong-feng, LI Jing, LIU Fei, FENG Yong-hong, SUN Bao-zhong, ZHANG Song-shan, LI Hai-peng, LIU Xuan

Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China

Received:2015-11-12 Online:2016-06-20 Published:2016-07-11

摘要/Abstract

摘要： 为研究中国西门塔尔牛的肌纤维和肉品质特性,本试验以10头中国西门塔尔公牛为研究对象,测定了背最长肌、腰大肌和半腱肌的组织学特性、pH、系水力、剪切力和质构剖面分析。结果显示,肌纤维直径Ⅰ型 < ⅡA型 < ⅡB型,腰大肌中Ⅰ型具有最高的肌纤维数比例和肌纤维面积比,背最长肌和半腱肌中ⅡB型具有最高的肌纤维比例和肌纤维面积比。与腰大肌相比,背最长肌和半腱肌具有较低pH、弹性和压力失水率,较高的剪切力、硬度和回复性。综上所述,肌纤维特性影响牛肉品质,特别是牛肉的质构特性,提高Ⅰ型纤维比例和降低ⅡB型纤维比例能够改善牛肉嫩度。

关键词: 中国西门塔尔牛; 肌纤维类型; 剪切力; 质构剖面分析

Abstract: The aim of this test was to study muscle fiber characteristics and meat quality traits of Chinese Simmental cattle.Ten Chinese Simmental bulls were selected and longissimus dorsi,psoas major and semitendinosus were collected.Histological characteristics,pH,water holding capacity,shear force and texture profile analysis (TPA) were measured.The results showed that the diameter of these muscle fibers increased in the rank order type Ⅰ < ⅡA < ⅡB.The number and area percentage of type Ⅰ muscle fiber were highest in longissimus dorsi and that of ⅡB muscle fiber was highest in psoas major and semitendinosus.Longissimus dorsi and semitendinosus had lower pH,springiness,pressing lossing rate and higher shear force,hardness and resilience comparing with psoas major.In conclusion,muscle fiber characteristics could affect meat quality,especially textural properties of Chinese Simmental bulls.Increasing the percentage of type Ⅰ muscle fiber and decreasing ⅡB type could improve beef tenderness.

Key words: Chinese Simmental cattle; muscle fiber type; shear force; texture profile analysis

中图分类号:

S823.9⁺2

郎玉苗, 王勇峰, 李敬, 刘菲, 丰永红, 孙宝忠, 张松山, 李海鹏, 刘璇. 中国西门塔尔牛肌肉肌纤维类型和肉品质特性研究[J]. , 2016, 43(6): 1489-1493.

LANG Yu-miao, WANG Yong-feng, LI Jing, LIU Fei, FENG Yong-hong, SUN Bao-zhong, ZHANG Song-shan, LI Hai-peng, LIU Xuan. Study on Muscle Fiber Types and Meat Quality Traits of Chinese Simmental Cattle[J]. , 2016, 43(6): 1489-1493.

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中国西门塔尔牛肌肉肌纤维类型和肉品质特性研究

Study on Muscle Fiber Types and Meat Quality Traits of Chinese Simmental Cattle

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