宰后肌肉能量代谢对肉品质的影响研究进展

肉色、嫩度、保水性等肉的品质特性一直是影响消费者购买意愿的重要因素，而肌肉能量代谢会影响肌肉的生长、发育、成熟过程，并最终影响肉的食用品质。磷酸肌酸系统、糖酵解途径和氧化磷酸化是肌肉中ATP主要来源，并在宰后不同时期发挥主要作用。动物屠宰放血后，肌肉内环境发生变化，不同的供能方式会影响能量代谢过程，从而影响肌肉转化为“肉”的过程。本文综述宰后肌肉能量代谢过程及其对肉品质的影响，并阐述腺苷酸活化蛋白激酶（AMP-activated protein kinase,AMPK）和沉默信息调节因子（silent information regulators,SIRTs）家族对代谢过程的影响，以期为通过能量代谢过程调控肉品质的形成提供新的思路。

A Review of the Effect of Postmortem Muscle Energy Metabolism on Meat Quality

Meat quality characteristics such as color, tenderness and water-holding capacity are always important factors affecting consumer willingness to purchase meat. Muscle energy metabolism can affect the growth, development and aging process of meat, and ultimately meat quality. The phosphocreatine system, the glycolysis pathway and oxidative phosphorylation are the main sources of ATP in muscle and play a major role in different postmortem phases. The internal environment of muscles changes after animals are slaughtered for bloodletting, and different energy supply modes will affect the energy metabolism process, thus affecting the conversion of muscle to meat. This paper reviews the pathways of postmortem muscle energy metabolism and the effects of energy metabolism on the development of meat quality. It also highlights the effects of AMP-activated protein kinase (AMPK) and silent information regulators (SIRTs) on the metabolic process. The findings of this review can provide new ideas for regulating the development of meat quality through energy metabolism.