發(fā)布時(shí)間：2021-10-20 00:22

　　DFD（Dark firm dry）肉是與宰后代謝異常有關(guān)的主要劣質(zhì)肉之一。因?yàn)樯珴缮?被消費(fèi)者認(rèn)為是來自年齡大或未經(jīng)良好加工的畜禽,肉嫩度差、味道不好、貨架期短。DFD肉一直是肉品科學(xué)研究的熱點(diǎn),但其確切的生物化學(xué)機(jī)制和生物標(biāo)志物尚不清楚,目前在牛肉生產(chǎn)過程中發(fā)生率較高并造成重大經(jīng)濟(jì)損失。為了篩選DFD肉的潛在生物標(biāo)志物,本研究開展了以下四個(gè)實(shí)驗(yàn)。本研究分析了DFD肉的品質(zhì),研究了肉色與其他品質(zhì)性狀的相關(guān)關(guān)系。根據(jù)宰后24 h的pH值將背最長(zhǎng)�。↙T）分為正常肉（pH≤5.70）、非典型DFD肉（5.70<pH≤6.09）和典型DFD肉（pH>6.09）三組。4℃條件下保存7 d,用于4個(gè)研究。典型DFD肉在宰后1 d時(shí)糖酵解潛力、L^*、a^*、b^*、色度和氧肌紅蛋白值最低,持水力、色度角和脫氧肌紅蛋白值最高。糖酵解潛力與色度、R630/580、氧肌紅蛋白呈正相關(guān),與pH、色度角呈負(fù)相關(guān)。持水力與脫氧肌紅蛋白水平直接相關(guān)。非典型DFD肉剪切力值較高,與肌紅蛋白水平呈正相關(guān)�？傊�,DFD肉糖酵解潛能受損,DFD... 

【文章來源】：中國農(nóng)業(yè)科學(xué)院北京市

【文章頁數(shù)】：106 頁

【學(xué)位級(jí)別】：博士

【文章目錄】：
摘要
Abstract
Abbreviations
CHAPTER1 INTRODUCTION
    1.1 MEAT QUALITY
        1.1.1 Concept of meat quality
        1.1.2 Factors contributing to meat quality
        1.1.3 Meat quality defects
        1.1.4 Dark Firm Dry(DFD)meat
    1.2 IDENTIFICATION OF MEAT QUALITY
        1.2.1 Concept of biomarkers
        1.2.2 Biomarkers of meat quality
        1.2.3 Technologies to detect biomarkers
        1.2.4 Identification of DFD meat
    1.3 PROTEIN PHOSPHORYLATION AND MEAT QUALITY
        1.3.1 Current research of protein phosphorylation on meat quality
        1.3.2 Role of protein phosphorylation on meat quality identification
    1.4 AIMS AND TECHNICAL ROUTE OF THE RESEARCH
        1.4.1 Aims
        1.4.2 Technical route
CHAPTER2 UNDERSTANDING THE QUALITY OF DFD BEEF TO INVESTIGATE THE RELATIONSHIP OF COLOR WITH OTHER QUALITY ATTRIBUTES
    2.1 INTRODUCTION
    2.2 MATERIALS AND METHODS
        2.2.1 Animals grouping and sample collection
        2.2.2 p H measurement
        2.2.3 Instrumental color measurement
        2.2.4 Determination of myoglobin redox forms
        2.2.5 Shear force and cooking loss measurement
        2.2.6 Water-holding capacity measurement
        2.2.7 Glycolytic potential measurement
        2.2.8 Statistical analysis
    2.3 RESULTS
        2.3.1 Change in the p H values
        2.3.2 Instrumental color measurement
        2.3.3 Change in myoglobin redox forms
        2.3.4 Shear force,cooking loss and water-holding capacity
        2.3.5 Glycolytic potential
        2.3.6 Multivariate statistical analysis
    2.4 DISCUSSION
    2.5 SUMMARY
CHAPTER3 COMPARATIVE PROFILING OF SARCOPLASMIC AND MYOFIBRILLAR PHOSPHOPROTEINS OF DFD BEEF
    3.1 INTRODUCTION
    3.2 MATERIALS AND METHODS
        3.2.1 Collection of samples
        3.2.2 Protein extraction
        3.2.3 Gel electrophoresis
        3.2.4 Staining and image analysis
        3.2.5 Protein phosphorylation calculation
        3.2.6 Identification of proteins by LC-MS/MS
        3.2.7 Statistical analysis
    3.3 RESULTS
        3.3.1 Global phosphorylation level of sarcoplasmic proteins
        3.3.2 Phosphorylation level of individual sarcoplasmic proteins band
        3.3.3 Identification of phosphorylated sarcoplasmic proteins
        3.3.4 Global phosphorylation level of myofibrillar proteins
        3.3.5 Phosphorylation level of individual myofibrillar proteins band
        3.3.6 Identifications of phosphorylated myofibrillar protein
    3.4 DISCUSSION
        3.4.1 Phosphorylation of sarcoplasmic protein
        3.4.2 Phosphorylation of myofibrillar proteins
    3.5 SUMMARY
CHAPTER4 METABOLOMIC APPROACH TO INVESTIGATE THE BIOCHEMICAL BASIS LINKED WITH THE OCCURRENCE OF DFD BEEF
    4.1 INTRODUCTION
    4.2 MATERIALS AND METHODS
        4.2.1 Collection of samples
        4.2.2 Preparation of samples
        4.2.3 UHPLC analysis conditions
        4.2.4 Q-TOF/MS analysis conditions
        4.2.5 Data Analysis
    4.3 RESULTS
        4.3.1 Comparison of total ion chromatogram(TIC)of the samples
        4.3.2 Correlation and MCC spectra of QC samples
        4.3.3 Multivariate statistical analysis
        4.3.4 Identification of differential metabolites
    4.4 DISCUSSION
    4.5 SUMMARY
CHAPTER5 ROLE OF HEAT SHOCK PROTEINS IN DETERMINATION OF POSTMORTEM METABOLISM AND DEVELOPMENT OF MEAT QUALITY OF DFD BEEF
    5.1 INTRODUCTION
    5.2 MATERIALS AND METHODS
        5.2.1 Collection of samples
        5.2.2 Measurement of meat p H
        5.2.3 Evaluation of meat color and shear force
        5.2.4 Measurement of water-holding capacity of samples
        5.2.5 Determination of glycogen content
        5.2.6 Determination of lactate content
        5.2.7 Sarcoplasmic protein extraction
        5.2.8 Sodium dodecyl sulphate polyacrylamide gel electrophoresis(SDS-PAGE)
        5.2.9 Immunoblot analysis
        5.2.10 Statistical analysis
    5.3 RESULTS
        5.3.1 Meat quality and glycolytic metabolite measurements
        5.3.2 Expression of HSP27,HSP70 and HSP90
        5.3.3 Relationship of HSPs with meat quality and glycolytic metabolite
    5.4 DISCUSSION
        5.4.1 Meat quality and glycolytic metabolites
        5.4.2 Change in expression of heat shock proteins
        5.4.3 Role of HSPs in DFD meat identification
    5.5 SUMMARY
CHAPTER6 CONCLUSIONS AND PROSPECTS
    6.1 CONCLUSIONS
    6.2 PROSPECTS
REFERENCES
ACKNOWLEDGEMENTS
RESUME
PUBLICATIONS



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