CY O'Connor ERADE Village Foundation, P.O. Box 1, North Dandalup, WA 6207, Australia; Murdoch University, 90 South Street, Murdoch, WA 6150, Australia; Melaleuka Stud, 24 Genomics Rise, Piara Waters, WA 6112, Australia.
CY O'Connor ERADE Village Foundation, P.O. Box 1, North Dandalup, WA 6207, Australia.
Meat Sci. 2020 May;163:108063. doi: 10.1016/j.meatsci.2020.108063. Epub 2020 Jan 23.
Remarkably, Wagyu cattle progressively desaturate intramuscular and subcutaneous fat leading to melting temperatures (Tm) well below 38°C. In parallel, the adipose tissue expands, arborises and invades the muscle. The process is aggressive in that it leads to loss of myofibres resulting in much smaller fascicles and therefore fine marbling or snowflaking. The "Microscopic score" appears to be an excellent measure of marbling especially for lesser and greater degrees which are not quantified reliably by others methods. By comparing muscle groups, we conclude that the tailhead is a suitable site for sequential monitoring. Melting temperatures of intramuscular and subcutaneous tissue are also useful.
值得注意的是，和牛的肌肉内和皮下脂肪逐渐去饱和，导致融点（Tm）远低于 38°C。与此同时，脂肪组织膨胀、分支并侵入肌肉。这个过程是具有侵略性的，它会导致肌纤维的损失，导致更小的肌束，从而形成细小的大理石纹或雪花纹。“微观评分”似乎是一种很好的大理石纹衡量标准，特别是对于其他方法无法可靠量化的较小和较大程度的大理石纹。通过比较肌肉群，我们得出结论，尾根是进行连续监测的合适部位。肌肉内和皮下组织的融点也很有用。
