随着我国牛肉生产从数量型步入质量型新阶段，全方位系统改善牛肉品质来提升我国牛肉市场竞争力已迫在眉睫，明确肌纤维类型影响牛肉成熟品质变化机制已成为研发精细成熟技术亟待解决的科学问题。本项目将针对现有宰后成熟理论难以系统、深入阐述不同肌纤维类型组成的牛肉宰后成熟品质差异这一科学问题，将采用酶学、免疫印迹、免疫组化和差异蛋白组学等研究方法研究肌纤维类型影响宰后成熟过程中细胞凋亡效应酶和组织蛋白酶活性变化，及其对肌原纤维蛋白降解和肌纤维微观结构的影响，以确定各类型肌纤维影响牛肉宰后成熟机理。这不仅可科学揭示不同类型肌纤维影响宰后成熟品质差异现象，而且可将牛肉成熟理论研究从整体肌肉粗放层次提升到肌纤维精细层次，进而完善现有牛肉宰后成熟品质形成机制，为我国牛肉分部位精细成熟技术研发与应用奠定理论基础。

Beef production in China has entered into a new stage of the transition from quantitative to qualitative model. Improving beef quality has become an urgent need for China's beef market to improve its competitiveness. To study how muscle fiber types affect beef quality of post-mortem ageing has become an urgent scientific problem for fine ageing technology to be solved. We will study how muscle fiber types affect caspases, cathepsin and their activity, the degradation of myofibrillar proteins, muscle microstructure, and their relationship with beef quality. Through this study, we can understand the effect and mechanism of muscle fiber type on beef quality. This can uncover the mechanism of beef quality differences through muscle fiber types, and also improve beef ageing mechanism from the whole muscle to muscle fiber types. Furthermore this can improve the exsisting beef ageing mechanism. The theory can be used to guide for post-mortem fine ageing of individual muscle.