Study On Muscle Fiber Characteristics And Meat Quality Of Daqingshan Goat

Muscle fibers are basic units of the muscle.According to the pH stability of myosin atpase,muscle fiber can be divided into three types,type ?,?A and ?B.Different proportions and compositions of different muscle fiber types are directly related to meat performance and product quality.Daqing goat of different ages were examined in this paper.The effects of age and part on the characteristics of muscle fibers,meat quality and texture were examined.The relationship among muscle fiber characteristics,meat quality traits and texture characteristics were building,which provided basic data and theoretical basis for further study of mutton quality.The results are outlined below:1.All three muscle types were dominated by type ?B muscle fibers.The diameters and cross-sectional areas were similarly increased with the age of Daqingshan goat,despised the various muscle fiber types.The composition of Oxidation muscle type(? and ?A)in the triceps brachii muscle and biceps femoris muscle are higher than the longissimus dorsi muscle.But glycolysis muscle type(?B)is lower than the longissimus dorsi muscle.And the significantly decrease of the proportion oxidation type of muscle fibers in the biceps femoris muscle with age.The average density of muscle fibers in the three parts was between 254.1 and 448.9 N/mm2.Various parts of the muscle fiber density were decreased with age.2.The meat quality traitsof three anatomical locations of Daqingshan goat shows that:fat content were between 2.8?9.6%and significantly increased with age.And moisture content were between 64?78%and increased gradually with age.3.Texture characteristics parameters of three anatomical locations were increased with the age of Daqingshan goat with Small amplitude.The hardness was between 1703.75 and 3229.63g and the chewiness was between 1168.42 and 2135.81g.The meat gradually changes,but no significant difference.4.The composition and the trend of decrease in the Oxidation(? and ?A)and glycolysis(?B)muscle fibers affected the nutrient content,quality and texture characteristics directly.The drip loss and the cooked meat rate had negative correlation with the muscle fiber density of Daqingshan goat in 2.5 age(r>0.8),while had positive correlation with muscle fiber diameter(r>0.94).The muscle fiber density was correlated with protein,fat and moisture content(r>0.66).And the diameter of muscle fibers of type? B was highly correlated with protein and fat content(r>0.94).The meat of hardness,gumminess and chewiness were negatively correlated with the cross-sectional area of Oxidation(? and ?A)muscle fibers(r>0.94),so did the proportion of type ?B muscle fiber with springiness,cohesiveness and resilience(r>0.96).Howerer,there was a positive correlation between springiness,cohesiveness and resilience with the cross-sectional area of Oxidation(? and ?A)muscle fibers(r>0.7),so did the proportion of type ?B muscle fiber with hardness,gumminess and chewiness(r>0.86).