Lyu Haodi, Na Qin, Wang Linlin, Li Yafei, Zheng Zengtuo, Wu Yinga, Li Yuanyuan, Hang Gai, Zhu Xiangwei, Ji Rimutu, Guo Fucheng, Ming Liang
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
Inner Mongolia Institute of Camel Research, Alxa 737300, China.
Animals (Basel). 2024 Feb 14;14(4):611. doi: 10.3390/ani14040611.
Poor tenderness of camel meat has seriously hampered the development of the camel meat industry. This study investigated the effects of muscle fiber composition and ageing time on meat quality, glycolytic potential, and glycolysis-related enzyme activities. Muscle samples of the longissimus thoracis (LT), psoas major (PM), and semitendinosus (ST) were collected from eight 8-10 year old Sonid s (females). Muscle fiber composition was examined by ATPase staining and immunohistochemistry. Meat quality indexes, glycolytic potential, and activities of major glycolytic enzymes were examined at 4 °C aging for 1, 6, 24, 72, and 120 h. The results showed that LT was mainly composed of type IIb muscle fibers, whereas PM and ST were mainly composed of type I muscle fibers. The PCR results of the myosin heavy chain (MyHC) were consistent with the ATPase staining results. During aging, the shear force of LT muscle was always greater than that of PM and ST, and its glycolysis was the strongest; type IIa, IIb, and IIx muscle fibers were positively correlated with muscle shear force and glycolysis rate, and type I muscle fibers were significantly and negatively correlated with the activities of the key enzymes of glycolysis within 6 h. The results showed that the muscle fibers of LT muscle had the greatest glycolysis capacity. These results suggest that an excessive type IIb muscle fiber number percentage and area in camel meat accelerated the glycolysis process, but seriously affected the sensory profile of the camel meat. The results of this study provide directions for the camel industry when addressing the poor tenderness of camel meat.
骆驼肉嫩度差严重阻碍了骆驼肉产业的发展。本研究调查了肌纤维组成和成熟时间对肉质、糖酵解潜力及糖酵解相关酶活性的影响。从8只8 - 10岁的雌性苏尼特骆驼采集了胸最长肌（LT）、腰大肌（PM）和半腱肌（ST）的肌肉样本。通过ATP酶染色和免疫组织化学检测肌纤维组成。在4℃下成熟1、6、24、72和120 h后，检测肉质指标、糖酵解潜力及主要糖酵解酶的活性。结果表明，LT主要由IIb型肌纤维组成，而PM和ST主要由I型肌纤维组成。肌球蛋白重链（MyHC）的PCR结果与ATP酶染色结果一致。成熟过程中，LT肌肉的剪切力始终大于PM和ST，其糖酵解作用最强；IIa、IIb和IIx型肌纤维与肌肉剪切力和糖酵解速率呈正相关，I型肌纤维在6 h内与糖酵解关键酶活性呈显著负相关。结果表明，LT肌肉的肌纤维糖酵解能力最强。这些结果表明，骆驼肉中IIb型肌纤维数量百分比和面积过高加速了糖酵解过程，但严重影响了骆驼肉的感官品质。本研究结果为骆驼产业解决骆驼肉嫩度差的问题提供了方向。
