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

Abstract

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

CLC Number:

S823.9⁺2

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

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