首页 | 本学科首页   官方微博 | 高级检索  
     检索      

莱芜猪肌肉组织学特性与肉质关系的研究
引用本文:曾勇庆,孙玉民.莱芜猪肌肉组织学特性与肉质关系的研究[J].畜牧兽医学报,1998,29(6):486-492.
作者姓名:曾勇庆  孙玉民
作者单位:山东农业大学动物科技学院
摘    要:本研究采用二因子多水平有重复的试验方法,对14头育肥莱芜猪不同屠宰体重及不同解剖部位肌肉的组织结构和肌纤维的组织学特性及肉质性状进行研究。结果表明:随屠宰体重的提高,肌肉纤维直径(DMF),密度(MFD)和宰后僵直肌工降度(SL)没有发生显著变化(P〉0.05),组织学显示的肌肉3种构成分在不同体重组间差异也不显著,但除pH外,其他各测定性状在不同部位肌肉都存在极显著的差异(P〈0.01),研究下

关 键 词:莱芜猪  组织结构  肌肉纹理  猪肉  肉质

STUDIES ON RELATIONSHIP OF MUSCLE HISTOLOGICAL CHARACTERISTICS TO MEAT QUALITY OF LAIWU SWINE
Zeng Yongqing,Sun Yumin,Zhang Wanfu,Wang Hui,Li Tongshu.STUDIES ON RELATIONSHIP OF MUSCLE HISTOLOGICAL CHARACTERISTICS TO MEAT QUALITY OF LAIWU SWINE[J].Acta Veterinaria et Zootechnica Sinica,1998,29(6):486-492.
Authors:Zeng Yongqing  Sun Yumin  Zhang Wanfu  Wang Hui  Li Tongshu
Abstract:Fourteen finishing Laiwu Swine were studied on muscle histological characteristics and meat quality properties in a two factors experiment at multiple levels with repeated observations,including slaughter weight and anatomical location.Results indicated that slaughter weight had no significant effect on muscle fiber diameter(DMF),muscle fiber density(MFD),rigor mortis sarcomere length (SL) and muscle histological constituents( P >0.05),but there were significant differences ( P <0.01) in all characteristics except pH of muscles from different locations.It proved that the muscle of Laiwu Swine had less rigor mortis contraction,fine muscle fiber and good surface texture.Intramuscular connective tissue (ICT) could make compact structures like sheath enclosing muscle fibers and fasciculi,which resulted in increase in water holding capacity of Laiwu Swine muscle.Laiwu Swine had much intramuscular fat(IMF),and IMF was distributed intersecting ICT.As stated above,all results gave histological evidence that meat of Laiwu Swine has good quality and delicious taste.
Keywords:Laiwu  Swine  Muscle  histology  Sarcomere  length  Muscle  texture  Meat  quality
本文献已被 CNKI 维普 等数据库收录!
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号