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Abstract：
The basic contractile unit of muscle, the sarcomere, will contract as the muscle goes into rigor post-mortem. Depending on the conditions, such as the rate of pH decline, the cooling rate and the mechanical restraints on the muscles, this longitudinal shortening will result in various post-mortem sarcomere lengths as well as lateral differences in the distances between the myosin and actin filaments. This shortening is underlying the phenomena described as rigor contraction, thaw rigor, cold shortening and heat shortening. The shortening in combination with the molecular architecture of the sarcomere as defined by the myosin filaments and their S-1 and S-2 units, the interaction with the actin filaments, and the boundaries formed by the Z-disks will subsequently influence basic meat quality traits including tenderness and water-holding capacity. Biochemical reactions from proteolysis and glycogen metabolism interrelate with the sarcomere length in a complex manner. The sarcomere length is also influencing the eating quality of cooked meat and the water-holding in meat products.
摘要：
肌肉的基本收缩单位，肌节，会随着肌肉在死后变得僵硬而收缩。根据条件,例如pH下降的速度，冷却速度和对肌肉的机械约束，这种纵向缩短将导致各种死后肌节长度以及肌球蛋白和肌动蛋白丝之间距离的横向差异。这种缩短是描述为严格收缩的现象的基础，解冻僵化，冷缩短和热缩短。缩短与肌球蛋白丝及其S-1和S-2单元定义的肌节的分子结构相结合，与肌动蛋白丝的相互作用，Z盘形成的边界随后将影响基本的肉质性状，包括嫩度和持水能力。蛋白水解和糖原代谢的生化反应以复杂的方式与肌节长度相关。肌节长度也会影响熟肉的食用质量和肉制品的持水能力。
