Meat Science Laboratory, Graduate School of Agriculture, Hokkaido University, Kita, Sapporo, Japan.
Anim Sci J. 2009 Feb;80(1):85-90. doi: 10.1111/j.1740-0929.2008.00600.x.
We studied the relationships between the shear-force value and physical and structural properties of the intramuscular connective tissue (IMCT) in six classes of porcine skeletal muscle to elucidate the contribution of IMCT to toughness of raw pork. The shear-force value of raw pork correlated significantly with that of the IMCT model prepared from each class of skeletal muscle (P < 0.05). The correlation suggested that the variable toughness of pork was caused by the mechanical strength of the endomysium and perimysium. The thickness of the secondary perimysium correlated significantly with the shear-force value of raw pork (P < 0.05) and with that of the IMCT model (P < 0.05). The shear-force value of raw pork correlated significantly with the total amount of collagen (P < 0.05) but not with the heat-solubility of collagen. We concluded therefore that the thickness of the secondary perimysium determines the mechanical strength of IMCT and contributes to toughness in raw pork.
我们研究了剪切力值与 6 类猪骨骼肌中肌内结缔组织（IMCT）的物理和结构特性之间的关系，以阐明 IMCT 对生猪肉韧性的贡献。生猪肉的剪切力值与从每类骨骼肌制备的 IMCT 模型的剪切力值显著相关（P < 0.05）。这种相关性表明，猪肉韧性的变化是由肌内膜和肌周膜的机械强度引起的。次级肌周膜的厚度与生猪肉的剪切力值（P < 0.05）和 IMCT 模型的剪切力值（P < 0.05）显著相关。生猪肉的剪切力值与胶原蛋白总量显著相关（P < 0.05），但与胶原蛋白的热溶性无关。因此，我们得出结论，次级肌周膜的厚度决定了 IMCT 的机械强度，并有助于生猪肉的韧性。
