Department of Agricultural, Food and Nutritional Science, 410 Agriculture/Forestry Centre, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
Department of Agricultural, Food and Nutritional Science, 410 Agriculture/Forestry Centre, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
Meat Sci. 2018 Dec;146:109-121. doi: 10.1016/j.meatsci.2018.08.005. Epub 2018 Aug 7.
Horse meat is a good source of iron with low cholesterol but consumers consider tenderness most important when purchasing meat. Myofibers and intramuscular connective tissue, the main structural components of muscle, play major roles in meat toughness. The effects of myofibers and perimysium characteristics on Warner-Bratzler Shear Force (WBSF) values of horse semimembranosus were investigated on muscles previously assessed as tough (mean WBSF 68.87 ± 3.21 N, n = 8) or tender (mean WBSF 46.21 ± 2.27 N, n = 8). Mean Type IIA myofiber diameter was significantly greater in tender than in tough muscles. Secondary thick perimysium was thicker and collagen fibers more loosely arranged in tender muscles than in tough. A negative correlation was observed between WBSF values and perimysium thickness and a trend between WBSF and intramuscular fat. Adipocytes in perimysium of tender muscles may have contributed to thickening of perimysium and loosened collagen fibers thus contributing to tenderness of the meat.
马肉是铁和低胆固醇的良好来源，但消费者在购买肉类时最看重的是嫩度。肌纤维和肌间结缔组织是肌肉的主要结构成分，对肌肉的韧性起着重要作用。本研究旨在探讨肌纤维和肌束膜特征对先前被评估为坚韧（平均 WBSF 值为 68.87 ± 3.21 N，n = 8）或柔嫩（平均 WBSF 值为 46.21 ± 2.27 N，n = 8）的马半膜肌 Warner-Bratzler 剪切力（WBSF）值的影响。与坚韧的肌肉相比，柔嫩的肌肉中 IIA 型肌纤维的平均直径显著更大。次级厚肌束膜在柔嫩的肌肉中比坚韧的肌肉更厚，胶原纤维更松散。WBSF 值与肌束膜厚度呈负相关，与肌内脂肪呈趋势相关。柔嫩肌肉中肌束膜内的脂肪细胞可能导致肌束膜增厚和胶原纤维变松，从而使肉质变嫩。
