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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 충남대학교 농업과학연구소 Korean Journal of Agricultural Science Korean Journal of Agricultural Science Vol.45 No.1
- 발행연도
- 2018.3
- 수록면
- 50 - 57 (8page)
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초록· 키워드
오류제보하기
Meat comes from the skeletal muscles of farm animals, such as pigs, chickens, and cows. Skeletal muscles are composed of many muscle fibers. Muscle fibers are categorized into three types, fiber type I, IIA, and IIB, based on their contractile speed and metabolic properties. Different muscle fiber types have different biochemical, physiological, and biophysical characteristics. Especially, the characteristics of muscle fiber type I and IIB are opposite to each other. Muscle fiber type I has a relatively strong oxidative metabolic trait and a higher content of lipids. In contrast to fiber type I, muscle fiber type IIB has a strong glycolytic metabolic trait and a relatively lower content of lipids and a higher content of glycogen. Muscle fiber type IIA has intermediate properties between fiber type I and IIB. Thus, muscles with different fiber type compositions exhibit different ante- and post-mortem muscle characteristics. In particular, the different metabolic traits of muscles due to the different compositions of the fiber types strongly affect the biochemical and physiological processes during the conversion of muscle to meat and subsequently influence the quality of the meat. Therefore, understating muscle metabolism and muscle fiber characteristics is very important when discussing the traits of meat quality. This review is an overview on basic muscle metabolism, muscle fiber characteristics, and their influence on meat quality and finally provides a comprehensive understanding about the fundamental traits of muscles and meat quality.
목차
Abstract
Introduction
Muscle metabolism and metabolites and their relationship with meat quality
Muscle fiber characteristics and their relationship with meat quality
References
참고문헌 (41)
참고문헌 신청
[단행본] - Aberle ED / 2001 / Principles of Meat Science / Kendall/Hunt Publishing Company
[학술지(정기간행물)] - Allen E / 1966 / Phenotypic and genetic associations between porcine muscle properties / Journal of Animal Science 25 : 962 ~ 968
[학술지(정기간행물)] - Bendall JR / 1951 / The shortening of rabbit muscles during rigor mortis: Its relation to the breakdown of adenosine triphosphate and creatine phosphate and to muscular contraction / Journal of Physiology 144 : 71 ~ 88
[단행본] - Bendall JR / 1973 / Structure and Function of Muscle / Academic Press
[학술지(정기간행물)] - Briskey EJ / 1961 / Biochemistry of pork muscle structure. I. Rate of anaerobic glycolysis and temperature change versus the apparent structure of muscle tissue / Journal of Food Science 26 : 297 ~ 305
[학술지(정기간행물)] - Allen E / 1966 / Phenotypic and genetic associations between porcine muscle properties / Journal of Animal Science 25 : 962 ~ 968
[학술지(정기간행물)] - Bendall JR / 1951 / The shortening of rabbit muscles during rigor mortis: Its relation to the breakdown of adenosine triphosphate and creatine phosphate and to muscular contraction / Journal of Physiology 144 : 71 ~ 88
[단행본] - Bendall JR / 1973 / Structure and Function of Muscle / Academic Press
[학술지(정기간행물)] - Briskey EJ / 1961 / Biochemistry of pork muscle structure. I. Rate of anaerobic glycolysis and temperature change versus the apparent structure of muscle tissue / Journal of Food Science 26 : 297 ~ 305
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UCI(KEPA) : I410-ECN-0101-2018-520-001915937