Cooperative Research Centre for Sheep Industry Innovation, Murdoch University, Division of Veterinary and Biomedical Science, South Street, Murdoch, WA 6150, Australia.
Meat Sci. 2011 Oct;89(2):111-24. doi: 10.1016/j.meatsci.2011.04.007. Epub 2011 Apr 15.
This paper reviews current knowledge on the distribution and mobility of water in muscle (myowater) ante- and post mortem and factors affecting these in relation to fresh meat quality parameters; water-holding capacity (WHC), tenderness and juiciness. NMR transverse relaxometry (T(2)) using bench-top Low-Field Nuclear Magnetic Resonance (LF-NMR) has characterised myowater distribution and mobility as well as structural features in meat which directly affect WHC. The current literature demonstrates that WHC is correlated to the water located outside the myofibrillar network (extra-myofibrillar). This review identifies the critical stages which affect the translocation of water into the extra-myofibrillar space and thus the potential for decreased WHC during proteolysis (the conversion of muscle to meat). This review discusses how the intrinsic properties of the water held within the meat could contribute to juiciness and tenderness. Tenderness has been shown to correlate to T(2), however breed and species differences made it difficult to draw firm conclusions. Further understanding of the inherent water properties of fresh meat and the factors affecting water distribution and mobility using NMR technologies will increase the understanding of WHC and tenderisation of fresh meat.
本文综述了肌肉（肌原水）在生前和死后的分布和流动性以及影响这些因素与鲜肉质量参数的关系；水结合能力（WHC）、嫩度和多汁性。使用台式低场核磁共振（LF-NMR）的 NMR 横向弛豫（T（2））已经描述了肌原水的分布和流动性以及直接影响 WHC 的肉的结构特征。目前的文献表明，WHC 与位于肌原纤维网络之外的水（ extraskeletal muscle fibers）有关。本综述确定了影响水向 extraskeletal muscle fibers 空间转移的关键阶段，从而在蛋白质水解过程中降低 WHC 的潜力（肌肉转化为肉）。本综述讨论了内在性质如何有助于多汁性和嫩度。已经表明嫩度与 T（2）相关，但是品种和物种差异使得很难得出明确的结论。进一步了解新鲜肉中固有水分特性以及使用 NMR 技术影响水分分布和流动性的因素将增加对新鲜肉 WHC 和嫩化的理解。
