肌纤维类型对肉品质的影响Effect of Muscle Fiber Type on Meat Quality
刘雪明,阎璐,霍蔚然,徐琪
摘要(Abstract)：
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。
关键词(KeyWords)： 肉品质;肌纤维;纤维类型特征
基金项目(Foundation): 江苏省高等学校大学生创新创业训练计划项目（201911117111Y）
作者(Author): 刘雪明,阎璐,霍蔚然,徐琪
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