肌纤维类型对羊肉肉质风味的调控机制及影响因素研究进展OA

Mutton as an important meat consumer product,it has the advantages of tender and high nutritional value.However,mutton has a unique flavor,which is different from other popular red meat,which is the reason why consumers pay more and more attention to it.Muscle fiber is the basic structure and functional unit of muscle tissue,and its type composition is the core internal factor affecting the quality and flavor of mutton.In recent years,with the in-depth study of mutton flavor,the relationship between muscle fiber types and mutton quality flavor has gradually become a research hotspot.Therefore,this paper begins by outlining the classification of muscle fiber types and the pathways of flavor formation in mutton,with a focus on elucidating the mechanisms by which muscle fiber types influence mutton color,pH,tenderness,juiciness,and the formation of flavor compounds.It further systematically analyzes how factors--such as genotype,age,sex,feeding practices,and dietary nutrition--regulate mutton quality and flavor by modulating muscle fiber type transformation and composition.Finally,we summarizes the current research limitations and offers prospects for future research directions,aiming to provide theoretical insights for the genetic improvement and precision production of high-quality mutton.