嫩度

宰后成熟可明显提高肉的嫩度，降低pH值。

Conditioning can efficiently improve the beef tenderness and pH.

在其它肉畜中则已发现，CAST基因的产物显著影响肉的嫩度。

And it has been found that CAST gene affect the meat tenderness in other livestock .

冻藏过程中不同部位间背最长肌的嫩度显著提高（P0.05）。

The tenderness of M longissimus dorsi was significantly increased during frozen storage ( P0.05 ) .

单独添加0.25%的钙显著减小肌肉的剪切力值（P0.05），提高肌肉嫩度。

0.25 % of calcium have significant decreased shear force ( P0.05 ), increased muscle tenderness .

高压和热结合处理对鸡肉pH、嫩度和脂肪氧化的影响

The effect of combined high , pressure and heat treatment on pH , tenderness and lipid oxidation of chicken muscle

肌肉系水力是影响猪肉的颜色、风味和嫩度的重要因素。系水力的高低取决于肌肉pH和肌肉脂质的氧化程度。

Pork color , flavor and tenderness are all influenced by pork water holding capacity , which is affected by muscle pH and lipid oxidation .

钙蛋白酶抑制蛋白（CAST）是钙蛋白酶系统的内源性抑制剂，并且已经被确定能影响宰后肉的嫩度。

Calpastatin ( CAST ) is the endogenous inhibitor of calpain system , which has been found to affect the postmortem tenderization of skeletal muscle .

料型对鸡胸肌常规肉品质性质pH值、肉包、嫩度、失水率影响不显著（P>0.05）。

Feed type had no significant difference in pH value , meat color , tenderness and water loss rate ( P > 0 . 05 ) .

快速冷却2h使肌束内肌细胞外空隙面积增大，对持水性、嫩度影响不显著。

H rapid chilling treatment did not influence water-holding capacity and tenderness , but increase extracellular area .

第二部分在冷却牛肉贮藏期间嫩度变化的研究中，首次探讨了牛肉在贮藏过程中嫩度变化趋势及其与pH值变化之间的相关性，以及冷却牛肉嫩度与失水率的关系。

The third section was on the change of beef tenderness during the preservation . It is the first time that the variation of tenderness and the change of pH were studied .

肌内脂肪（Intramuscularfat，IMF）是形成牛肉大理石花纹的物质基础，是影响牛肉嫩度和风味的一个主要因素。

Intramuscular fat ( IMF ) is the material basis for beef marbling and is one of major determinants of the tenderness and taste of beef .

5个营养水平组间的肌肉嫩度、pH1没有显著差异（P0.05）。

The muscle tenderness and pH1 had no significant difference among 5 nutritional level groups ( P0.05 ) .

分析表明：品种因子对肉品的弹硬度、嫩度、肉品中脂肪含量、必需氨基酸、总氨基酸和矿物质含量等有显著（P＜0.05）或极显著（P＜0.01）的影响；

Breeds had a significant ( P < 0.05 or P < 0.01 ) effects on meat quality , such as elastic hardness , tenderness , meat fat percentage , essential amino acids , total amino acids and mineral contents ;

肌内胶原（IntramuscularCollagen，IMC）含量与性质的变化影响着肉品的嫩度、持水性能等肉品品质。

Changes in the content and cross-links of intramuscular collagen ( IMC ) can affect the quality of meat such as tenderness and water-holding capacity .

24h生鲜肉嫩度能够客观反映猪肉嫩度；测定猪肉的嫩度，国产嫩度计更适用于工业生产。

The fresh meat tenderness at 24 h and tenderometer made in China were to be an index for pork tenderness actually in pork industry .

在A、B位点上，基因型效应仅对肌肉嫩度有显著影响（P0.05），而基因效应中基因的加性效应显著（P0.05），显性效应不显著；

In A and B sites , the genotype effects were significant on pork tenderness only ( P0.05 ); the gene additive effects were significant ( P 0.05 ) but the dominant effects were not .

肌肉中羟脯氨酸含量与肌肉嫩度负对应，SOD活性与肌肉品质正对应，是表达不同品种鸡肌肉品质的有意义指标。

The content of OH-proline was negative correlated with muscle tenderness and the activity of SOD was positive correlated with meat quality . Both of them are meaningful indexes for meat quality .

肌肉脂肪通常被分为肌间脂肪和肌内脂肪（Intramuscularfat，IMF），IMF与肉的嫩度和风味等食用价值密切相关。

Muscle fat is usually divided into intermuscular fat and intramuscular fat ( IMF ), The IMF is closely related with tenderness , flavor of meat and other food value .

肌内脂肪（IMF）含量是肉质的一个非常重要的指标，直接影响猪肉的嫩度和风味。

The intramuscular fat ( IMF ) content plays an important role in pork quality , and has been considered to have a direct influence in tenderness and juiciness of the meat .

宰后24h生鲜肉嫩度与72h熟肉嫩度线性关系显著（P<0.05）；

There was the linear relation of the meat tenderness between 24 h fresh meat and 72 h cooked meat , significantly ( P < 0.05 ) .

选择健康、年龄1～2岁的大额牛×云南黄牛的杂交大额牛4头，对其在pH值、失水率、剪切嫩度、熟肉率、肉色、风味等肉质特性进行了测定。

Four health and 1 ~ 2 ages crossbred gayal ( gayal × yunan yellow cattle ) were selected , their meat characteristic of pH , water loss , tenderness ( shear force ), cooking loss , colour and flavor were determined .

微观上，Z线的扭曲、降解、肌纤维直径减小、肌节长度增加以及蛋白质空间结构的改变导致了宏观上肌肉嫩度改善、保水性提高。

The micro level , the distortion and degradation of Z line , reduction of muscle fiber diameter , increase in sarcomere length and changes in spatial structure of protein improved the tenderness and increased the water retention .

通过对保藏中微生物、剪切力、色泽、失重率、pH值、TVB-N值及嫩度值的测定，并对其变化进行了分析。

Meat samples were measured by microbial changes , shear force value , color difference , weight loss , pH , total volatile basic nitrogen and tenderness , and analyzed their different during Chill Storage .

绿茶鲜汁的加工工艺为：采摘嫩度为一芽三叶的鲜叶，摊放6h后，蒸汽杀青90s，杀青标准为鲜叶嫩茎不能折断。

The technical flow is : plucking the fresh green tea with one bud and three leaves , tedding six hours , fixing the enzyme by steam until the stem cannot be broken off .

促进calpain活性的发挥，从而提高肉的嫩度，一直是肉类科学研究工作者的重要研究课题。

To promote the activity of calpain so as to improve the tenderness of meat is always the important topic of scientists who have studied the meat treatment .

在感官品质方面，白色和乳白色脂肪的肉比浅黄色和黄色脂肪的肉有优势。其嫩度、剪切力值和蒸煮损失显著的优于浅黄色和黄色脂肪肉（P0.05）。

In terms of sensory quality , white and milky white fat meats have an advantage over light yellow and yellow fat meat , their cooking loss , tenderness and shear stress significantly better than light yellow and yellow fat meat ( p0.05 ) .

肌肉嫩度、肌内脂肪含量、水分含量、pH1、失水率和熟肉率等指标差异不显著（P0.05）。

Meanwhile , their meat tenderness degree , fat content in intramuscular , water content , pH_1value , water loss rate and the cooked meat percentage are not quite different ( P0.05 ) .

饲料中添加半胱胺可改善肉色，而肌肉PH1值、嫩度、肌内脂和系水力在各组间差异均不显著。

There are no difference on PH 1 , tenderness , intro muscular fat and water holding capacity within three groups .

肌肉嫩度最好的是75V致昏组，最差的是人工致昏组。

The tenderness of 75V electrically stunned group is best , while that of manually stunned group is the worst .

莱克多巴胺在P0.05水平下显著降低肌肉亮度值、红度值、白度值及糖酵解潜力水平，增加IIX型肌纤维横截面积和剪切力值，极显著降低嫩度（P0.001）。

Ractopamine significantly decreased muscle brightness value , the red value , whiteness and glycolytic potential ( P0.05 ); significantly increased IIX muscle fiber cross-sectional area and shear force ; ractopamine extremely significantly decreased tenderness ( P0.001 ) . 3 .