Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, United States.
Meat Sci. 2013 Dec;95(4):837-43. doi: 10.1016/j.meatsci.2013.04.031. Epub 2013 Apr 23.
Meat quality development, or the transformation of muscle to meat, involves a myriad of biochemical pathways that are largely well-studied in living muscle tissue. However, these pathways are less predictable when homeostatic ranges are violated. In addition, there is far less known about how various management or environmental stimuli impact these pathways, either by substrate load or altered cellular environment. Likewise, it is largely accepted that oxygen plays little to no role in the conversion of muscle to meat, as anaerobic metabolism predominates in the muscle tissue. Even so, the oxygen tension within the tissues does not fall precipitously at exsanguination. Therefore, transition to an anaerobic environment may impact energy metabolism postmortem. Antemortem handling, on the other hand, clearly impacts meat quality development, yet the exact mechanisms remain a mystery. In this paper, we will attempt to review those factors known to affect postmortem energy metabolism in muscle and explore those areas where additional work may be fruitful.
肉品质的发展，或肌肉向肉的转化，涉及到许多生化途径，这些途径在活体肌肉组织中得到了广泛的研究。然而，当体内平衡范围被打破时，这些途径就不太容易预测了。此外，关于各种管理或环境刺激如何通过基质负荷或改变细胞环境来影响这些途径，人们知之甚少。同样，人们普遍认为，氧气在肌肉向肉的转化过程中几乎不起作用，因为无氧代谢在肌肉组织中占主导地位。即便如此，在放血时，组织内的氧气张力也不会急剧下降。因此，向无氧环境的转变可能会影响死后的能量代谢。另一方面，宰前处理显然会影响肉品质的发展，但确切的机制仍是个谜。在本文中，我们将尝试回顾那些已知会影响肌肉死后能量代谢的因素，并探讨那些可能有更多研究成果的领域。
