肉品加工MeatProcessing肌肉musclevs食肉meat.PDFVIP

(Meat Processing) Lecture 2 (Meat Structure, composition, and changes) 1 (muscle) vs. meat • – – • – – – • 2 1 • (growth): – – – : • vs. (fattening): • (development) • (maturation) (maturity) – – beef vs. veal 3 (muscle tissue) • 30~40% ( 35~65%) • – (voluntary muscle) • – (in voluntary muscle) • – (striated muscle) • – (smooth muscle) – 600 • – (muscle fiber) – (skeletal muscle) – (smooth muscle) – (cardiac muscle) 4 2 • • • • • • (muscle fiber) • 5 (muscle fiber) • 75~92% • • 10~100um (sacroplasm) • (perimysium) • (muscle fiber) (muscle bundle) (muscle) • ( ) (endomysium) (perimysium) (epimysium) • (connective tissue) • (myofilament) (myofibril) (muscle cell) 6 3 (myofibril) •