염소와 양 골격근의 근섬유 특성

• 영문명: Muscle fiber characteristics of caprine and ovine skeletal muscles
• 발행기관: 한국축산식품학회
• 저자명: 박준영 송수민 청혜린 임조은 김갑돈
• 간행물 정보: 『Food and Life』제2023권 제1호, 1~11쪽, 전체 11쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2023.03.31

영문 초록

This study aimed to provide a fundamental summary of the caprine and ovine muscle fiber characteristics. The goat and sheep industries have been experiencing growth due to their adaptability to market changes and the diversity of their products. Muscle fibers, which represent the basic unit of muscle and an essential factor in assessing meat quality, can be classified into several types by their contractile and metabolic properties. Species, breeds, muscle type, age, and sex are the main factors affecting muscle fiber characteristics. While the effects of these factors on muscle fiber characteristics of major livestock species (cattle, pigs, and chickens) are widely studied, goats and sheep (the main meat sources among minor livestock species) have not fully studied. Understanding muscle fiber characteristics will help to development technologies for regulating goat and lamb meat quality. In the present study, the muscle fiber characteristics of the caprine and ovine skeletal muscles assessed in previous studies were summarized. In addition, the effects of breed, sex, age, and muscle type on the caprine and ovine muscle fiber characteristics were assessed using the results of previous studies. Specific in-depth studies on muscle fiber characteristics and their relationship to the quality characteristics of goat and lamb meat are required. These studies will help to extend shelf-life and retard deterioration in meat quality during storage or freeze-thawing of goat and lamb meat.

목차

서 론

근섬유 유형 구분

염소와 양 근육의 근섬유 특성

근섬유 특성과 육질의 관계

결 론

키워드

goat sheep muscle fiber type skeletal muscle