Andersen Henrik J, Oksbjerg Niels, Young Jette F, Therkildsen Margrethe
Department of Food Science, Research Centre Foulum, Danish Institute of Agricultural Sciences, P.O. Box 50, DK-8830 Tjele, Denmark.
Meat Sci. 2005 Jul;70(3):543-54. doi: 10.1016/j.meatsci.2004.07.015. Epub 2005 Mar 2.
The continuous demand for high standards of quality assurance in the meat production of today and tomorrow calls for development of new tools capable of meeting such demands. The present paper aims to re-think the traditional way of using feeding as a quality control tool in the production of meat and to introduce the potential of a nutrigenomic approach as a first step in the development of pro-active quality control systems which fulfil future demands from industry and consumers. A few chosen examples present how specific feeding strategies can manipulate (i) muscle protein turnover and thereby meat tenderness as well as the cost and sustainability of the production and (ii) muscle energy levels at slaughter and thereby the pH decline, water-holding capacity and the sensory characteristics of meats. The examples are discussed in relation to exploiting essential and basic understanding of physiological and physical processes, which can subsequently be included in a systems biology line of thought of importance for development of unique decision support systems in future meat production.
当今及未来对肉类生产高标准质量保证的持续需求，要求开发能够满足此类需求的新工具。本文旨在重新思考在肉类生产中使用饲料作为质量控制工具的传统方式，并介绍营养基因组学方法的潜力，作为开发满足行业和消费者未来需求的主动质量控制系统的第一步。几个选定的例子展示了特定的饲养策略如何操纵：（i）肌肉蛋白质周转，从而影响肉的嫩度以及生产的成本和可持续性；（ii）屠宰时的肌肉能量水平，进而影响pH值下降、持水能力和肉的感官特性。这些例子结合对生理和物理过程的基本理解进行了讨论，随后可将这些理解纳入系统生物学思路，这对于未来肉类生产中独特决策支持系统的开发具有重要意义。
