Lopez-Bote C, Warriss P D, Brown S N
AFRC Institute of Food Research, Bristol Laboratory, Langford, Bristol BS18 7DY, UK.
Meat Sci. 1989;26(3):167-75. doi: 10.1016/0309-1740(89)90018-1.
The relationships between sarcoplasmic, myofibrillar and total soluble protein (sarcoplasmic + myofibrillar) concentrations, and subjective (colour-structure score) and objective (drip loss and reflectance) measures of lean meat quality were determined using 100 samples of M. Longissimus dorsi that showed a wide range of quality. There was good agreement between the subjective and objective assessments of quality. Overall, the concentration of soluble sarcoplasmic proteins showed the highest correlations with quality assessments. The relationships with total soluble protein were poorer and were least good with myofibrillar protein concentration. Sarcoplasmic protein concentration was also the best potential predictor of meat quality when pale, soft, exudative (PSE) muscles were excluded from the sample. However, if dark, firm, dry (DFD) muscles were excluded instead, the concentration of total soluble protein was as good as, or better than, sarcoplasmic protein as a potential predictor of quality, particularly muscle reflectance.
利用100份背最长肌样本（这些样本呈现出广泛的肉质范围），测定了肌浆蛋白、肌原纤维蛋白和总可溶性蛋白（肌浆蛋白+肌原纤维蛋白）浓度与瘦肉品质的主观指标（颜色-结构评分）和客观指标（滴水损失和反射率）之间的关系。在品质的主观和客观评估之间存在良好的一致性。总体而言，可溶性肌浆蛋白浓度与品质评估的相关性最高。与总可溶性蛋白的关系较差，与肌原纤维蛋白浓度的关系最差。当样本中排除苍白、柔软、渗水（PSE）肌肉时，肌浆蛋白浓度也是肉质的最佳潜在预测指标。然而，如果改为排除深色、坚硬、干燥（DFD）肌肉，总可溶性蛋白浓度作为品质的潜在预测指标，与肌浆蛋白一样好，甚至更好，尤其是在肌肉反射率方面。
