Maltin C A, Warkup C C, Matthews K R, Grant C M, Porter A D, Delday M I
Rowett Research Institute, Greenburn Road, Bucksburn, Aberdeen AB9 2SB, UK.
Meat Sci. 1997 Nov;47(3-4):237-48. doi: 10.1016/s0309-1740(97)00055-7.
Despite the application of the MLC Blueprint specifications there is still unacceptable variation in meat eating quality. Evidence from the literature suggests that the intrinsic characteristics of the muscle may be an important source of variation, but there is no indication as to what extent these characteristics may explain the residual variation in eating quality. The purpose of the present study was to quantify the role of muscle fibre characteristics in accounting for eating quality variability. In the study, evaluation of samples from 125 pigs from eight breeding company populations indicated that fibre characteristics, particularly the diameter of the fast twitch oxidative glycolytic fibres, contributed to variation in instrumental texture of meat. In addition, the data suggest that there are genetic differences in fibre type distribution which can be used to segregate populations.
尽管应用了多叶准直器（MLC）蓝图规范，但在肉质食用品质方面仍存在不可接受的差异。文献证据表明，肌肉的内在特性可能是差异的一个重要来源，但没有迹象表明这些特性在多大程度上可以解释食用品质的残余差异。本研究的目的是量化肌纤维特性在解释食用品质变异性方面的作用。在该研究中，对来自八个育种公司群体的125头猪的样本进行评估，结果表明纤维特性，特别是快肌氧化糖酵解纤维的直径，导致了肉的仪器质地差异。此外，数据表明纤维类型分布存在遗传差异，可用于区分不同群体。
