Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.
Food Chem. 2013 May 1;138(1):96-100. doi: 10.1016/j.foodchem.2012.10.142. Epub 2012 Nov 10.
The aim of this work was to examine the relationship of skeletal muscle apoptosis and postmortem development of meat quality. Colour, cooking loss, myofibril fragmentation index (MFI) and shear force of duck breast and thigh meat postmortem were measured, and changes of positive nuclei were assessed with Terminal deoxynucleotidyl transferase-mediated deoxyuridine triphosphophate nick end-labelling method (TUNEL). Correlation analysis revealed that apoptosis were positively correlated with colour (L(), a() and b(*)), cooking loss and MFI (P<0.05), while it is negatively correlated with shear force (P<0.05). Our results indicate the growing level of duck skeletal muscle cell apoptosis was associated with the postmortem development of meat quality traits such as meat colour, water holding capacity and tenderness.
本研究旨在探讨骨骼肌细胞凋亡与肉品质死后变化的关系。测定鸭胸、腿肉的颜色、蒸煮损失、肌纤维小片化指数（MFI）和剪切力，并采用末端脱氧核苷酸转移酶介导的脱氧尿苷三磷酸缺口末端标记法（TUNEL）检测阳性核的变化。相关性分析表明，凋亡与颜色（L(), a() 和 b(*)）、蒸煮损失和 MFI 呈正相关（P<0.05），与剪切力呈负相关（P<0.05）。结果表明，鸭骨骼肌细胞凋亡程度的增加与肉色、持水力和嫩度等肉品质特性的死后变化有关。
