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不同部位鹿肉在宰后成熟过程中超微结构的变化

DOI: 10.7685/j.issn.1000-2030.2008.01.022, PP. 107-111

Keywords: 宰后成熟,鹿肉,超微结构

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Abstract:

研究了宰后成熟处理0、3、5、7、14和21d的花.马杂交F1鹿背最长肌、半腱肌、冈上肌和腰大肌的肌束膜厚度、肌纤维直径、肌原纤维小片化指数、肌原纤维超微结构和肌肉蛋白降解的变化。结果表明,宰后成熟处理对鹿肉超微结构有显著影响,成熟时间越长,变化越显著。各部位的变化存在差异,成熟对于半腱肌的肌束膜厚度没有影响。肌原纤维小片化指数随成熟时间的延长而增加。腰大肌的肌束膜厚度和肌纤维直径最小,而肌原纤维小片化指数最大。

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