宰后牦牛不同部位肉成熟过程中肌原纤维蛋白氧化特性研究

摘要

为了研究宰后牦牛肉在成熟过程中肌原纤维蛋白氧化与降解规律以及不同部位肉之间存在的差异性.取牦牛背阔肌、冈上肌和半腱肌三个部位肉,在0-4℃下分别成熟0-14d,监测其在宰后成熟过程中肌原纤维蛋白氧化特性变化规律.结果显示,随成熟时间的延长,牦牛三个部位肉羰基含量显著增加(P冈上肌,半腱肌.%In order to study the regularity of myofibrillar protein oxidation and protein degradatio and the differ-ence between beef cuts during yak beef aging. The latissimusdorsi, the supraspinatus and the semitendinosus were selected and stored respectively for 0-14 days at 0-4℃. Results showed that with the expand of aging time, car-bonyl content of the three beef cuts increased significantly(Psupraspinatus, semitendinosus.