摘要
从生物化学和组织学方面论述了决定肉质的几个关键因素,包括不饱和脂肪酸、pH值的变化速度与幅度、蛋白酶活性、肌内脂肪含量与分布、肌纤维类型与分布、肌肉的糖酵解潜力、IMP和三甲基吲哚在风味产生中的作用。
Some key factors affecting meat quality are elucidated from the angle of histology and biochemistry in this paper, including the content and anti-oxidation of unsaturated fatty acids, the changing speed and degree of pH value in meat, the activity of proteinase, the content and distribution of IMF,the types and distribution of muscle fibre, glycolytic potential of muscle and the function of IMP and three methyl indole in flavor-forming. In addition, their roles played in nutrition regulation techniques of meat quality have also been discussed.
出处
《饲料工业》
2005年第11期44-46,共3页
Feed Industry
