食品与发酵工业2018，Vol.44Issue(2)：148-153,6.DOI:10.13995/j.cnki.11-1802/ts.014734
宰后不同温度处理对牛背最长肌AMPK活性、糖酵解及肉品质的影响
Effect of different early treatment temperature on AMPK activity, glycolysis and meat quality of cattle M.Longissimus lumborum
摘要
Abstract
The objective of this study was to evaluate the effect of early treatment temperature on AMPK activity,glycolysis and meat quality of the cattle M.Longissimus lumborum (LL).Hot boned LL muscle was held at 0℃ and 14℃ during early post-mortem time.The pH value,AMPK activity,glycolysis characters and meat quality were tested.Results showed that pH declination rate,glycogen breakdown,lactic acid accumulation,and the tenderness and water holding capacity of the sample were significantly higher in 14 ℃ group than that of in 0 ℃ group (p ＜ 0.05).The AMPK activities were significant difference between these two groups at 2 h and 4 h post-mortem (p ＜ 0.05).The AMPK activity reached the highest activity value earlier in 14 ℃ group than that of in 0 ℃ group,the same trend was shown in pyruvate kinase activity.Those results indicated that the AMPK has a potential effect on beef quality through regulating the pyruvate kinase activity and glycolysis pathway.关键词
牛肉/背最长肌/温度/AMPK/糖酵解/肉品质Key words
beef/M.Longissimus lumborum/temperature/AMPK/glycolysis/meat quality引用本文复制引用
朱立贤,张一敏,毛衍伟,曹丽,梁荣蓉,韩明山,朱炳海,罗欣..宰后不同温度处理对牛背最长肌AMPK活性、糖酵解及肉品质的影响[J].食品与发酵工业,2018,44(2):148-153,6.基金项目
山东省牛产业创新团队(SDAIT-09-09) （SDAIT-09-09）
国家肉牛牦牛产业技术体系(car-038) （car-038）
山东省“双一流”奖补资金(SYL2017XTTD12) （SYL2017XTTD12）
