电刺激影响牛肉成熟过程中嫩度的信号通路分析
The Signal Pathway Analysis of Tenderness as a Result of Electrical Stimulation in the Process of Beef Maturation
沈瑾1
作者信息
- 1. 山东省新泰市农业局,山东新泰 271200
- 折叠
摘要
牛肉品质的好坏,最重要的指标是嫩度.介绍了牛肉成熟机制研究进展,包括在牛肉成熟过程中嫩度的影响因素和加快牛肉成熟的技术,讨论了电刺激影响嫩度的分子机理,主要通过糖酵解代谢途径、钙激活中性蛋白酶途径、溶酶体途径、氧化应激途径影响嫩度.电刺激影响牛肉成熟过程中嫩度的信号通路表明,牛肉的嫩度与氧化和凋亡有密不可分的联系.
Abstract
Tenderness is an important indicator for evaluation of beef quality.This paper introduces research progress of beef mature mechanism,including the factors affecting meat tenderness and technology accelerating meat mature,discusses the molecular mechanism of tenderness as a result of ES.Meat tenderness is affected mainly by glycolytic metabolic pathway,calpains pathway,lysosomal pathway,oxidative stress pathway as a result of electrical stimulation.The pathways indicate that meat tenderness is closely related to oxidation and apoptosis.
关键词
牛肉成熟/嫩度/电刺激/信号通路Key words
Beef maturation/Tenderness/Electrical stimulation/Signal pathway引用本文复制引用
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据