节点文献
胶原蛋白与肉品品质
Collagen and Quality of Meat Products
【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。
【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.
- 【文献出处】 肉类研究 ,Meat Research , 编辑部邮箱 ,2002年01期
- 【分类号】TS251
- 【被引频次】31
- 【下载频次】208