期刊
FOOD CHEMISTRY
卷 138, 期 1, 页码 96-100出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.10.142
关键词
Apoptosis; Meat quality; Postmortem conditioning; Duck
资金
- National Natural Science Foundation of China [31071569, 31101309]
- Natural Science Foundation Program of Jiangsu Province [BK2012785]
- Innovation of Agricultural Science and Technology of Jiangsu Province [CX(11)4028, CX(12)5030]
The aim of this work was to examine the relationship of skeletal muscle apoptosis and postmortem development of meat quality. Colour, cooking loss, myofibril fragmentation index (WI) and shear force of duck breast and thigh meat postmortem were measured, and changes of positive nuclei were assessed with Terminal deoxynucleotidyl transferase-mediated deoxyuridine triphosphophate nick end-labelling method (TUNEL). Correlation analysis revealed that apoptosis were positively correlated with colour (L*, a* and b*), cooking loss and MFI (P < 0.05), while it is negatively correlated with shear force (P < 0.05). Our results indicate the growing level of duck skeletal muscle cell apoptosis was associated with the postmortem development of meat quality traits such as meat colour, water holding capacity and tenderness. (C) 2012 Elsevier Ltd. All rights reserved.
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