| 胶原蛋白与肉品品质 |
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| 引用本文： | 孙丰梅,刘安军. 胶原蛋白与肉品品质[J]. 肉类研究, 2002, 0(1): 14-16 |
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| 作者姓名： | 孙丰梅 刘安军 |
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| 作者单位： | 河北农业大学动物科技学院,保定,71001 |
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| 摘 要： | 胶原蛋白是肌内结缔组织的主要成分,本文简要介绍了胶原蛋白在肌肉中的分布、架桥结构的形成及其稳定性,并阐述了胶原蛋白随动物年龄变化的规律及其与肌肉嫩度之间的关系。
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| 关 键 词： | 胶原蛋白 架桥 嫩度 |
Collagen and Quality of Meat Products |
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| Sun Fengmei. Collagen and Quality of Meat Products[J]. Meat Research, 2002, 0(1): 14-16 |
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| Authors: | Sun Fengmei |
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| Affiliation: | Sun Fengmei |
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| Abstract: | Collagen is the main component of the intra-muscular connective tissue.The distributions of the collagen as well as the formation of the cross-linking and stability are discussed in this article.The regulation of collagen changes with the age of the animal and the relationship between collagen and tenderness are expounded. |
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| Keywords: | collagen cross-linking tenderness |
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