中国西门塔尔牛前肢肌肉组织学和理化特性的研究

摘要

The experiment was studied on histological characteristics and physicochemical properties of Chinese Simmental's forelimb muscles(muscles supraspinatus,muscles infraspinatus and muscles triceps brachii).Results showed that there were no significant different(P＞0.05) on pH value,water loss(wl), and meat color amomg different muscles.The factor of muscles had significant(P＜0.05) or very significant effect(P＜0.01) on shear force,protein,far,moisture,muscle fiber diameter,muscle fiber cross-sectional area and muscle fiber density.The study enriched data on meat quality traits of Chinese Simmental.%本试验对中国西门塔尔牛前肢肌肉(冈上肌、冈下肌和臂三头肌)进行组织学特性研究和理化指标的测定.结果表明,不同肌肉因素对肉品的颜色、pH、失水率的影响差异不显著(P＞0.05);对剪切力、脂肪、蛋白质、水分、肌纤维直径、肌纤维密度和肌纤维横截面积有着显著(P＜0.05)或极显著(P＜0.01)的影响.研究丰富了中国西门塔尔牛前肢肌肉肉品品质性状的数据资料.