為(wei)(wei)什么雞(ji)肉(rou)(rou)有(you)白色(se)(se)(se)(se)(se)(se)(se)與深色(se)(se)(se)(se)(se)(se)(se)，而且吃起來味道也(ye)不同(tong)？為(wei)(wei)何小牛肉(rou)(rou)色(se)(se)(se)(se)(se)(se)(se)淺質(zhi)細(xi)，牛肉(rou)(rou)則色(se)(se)(se)(se)(se)(se)(se)紅(hong)(hong)(hong)質(zhi)堅(jian)？關鍵在于(yu)肌(ji)纖(xian)(xian)(xian)(xian)(xian)(xian)(xian)(xian)維(wei)(wei)(wei)(wei)(wei)。肌(ji)纖(xian)(xian)(xian)(xian)(xian)(xian)(xian)(xian)維(wei)(wei)(wei)(wei)(wei)有(you)好幾(ji)種(zhong)，每一(yi)種(zhong)都(dou)是為(wei)(wei)特(te)殊功能而設計，而其顏(yan)(yan)色(se)(se)(se)(se)(se)(se)(se)與味道也(ye)各(ge)不相(xiang)同(tong)。白色(se)(se)(se)(se)(se)(se)(se)肌(ji)纖(xian)(xian)(xian)(xian)(xian)(xian)(xian)(xian)維(wei)(wei)(wei)(wei)(wei)：白色(se)(se)(se)(se)(se)(se)(se)肌(ji)纖(xian)(xian)(xian)(xian)(xian)(xian)(xian)(xian)維(wei)(wei)(wei)(wei)(wei)的(de)(de)主(zhu)要(yao)功能是在短(duan)時間內(nei)(nei)迅(xun)速(su)(su)施(shi)力，能量(liang)(liang)(liang)主(zhu)要(yao)由少量(liang)(liang)(liang)儲存于(yu)纖(xian)(xian)(xian)(xian)(xian)(xian)(xian)(xian)維(wei)(wei)(wei)(wei)(wei)內(nei)(nei)的(de)(de)肝(gan)糖(tang)。酵(jiao)素將肝(gan)糖(tang)快(kuai)(kuai)速(su)(su)轉(zhuan)化為(wei)(wei)能量(liang)(liang)(liang)，白色(se)(se)(se)(se)(se)(se)(se)細(xi)胞(bao)快(kuai)(kuai)速(su)(su)使用氧(yang)氣(qi)(qi)燃(ran)燒(shao)肝(gan)糖(tang)產(chan)生(sheng)乳(ru)酸(suan)(suan)。乳(ru)酸(suan)(suan)能限制耐(nai)受力和(he)(he)能量(liang)(liang)(liang)供給，短(duan)時間爆發(fa)運動，乳(ru)酸(suan)(suan)可被清楚(chu)，而肝(gan)糖(tang)可被補(bu)充。（證明了：快(kuai)(kuai)速(su)(su)肌(ji)細(xi)胞(bao)較慢(man)(man)速(su)(su)肌(ji)細(xi)胞(bao)來得(de)厚，只含微量(liang)(liang)(liang)蓄氧(yang)肌(ji)紅(hong)(hong)(hong)素和(he)(he)燃(ran)燒(shao)脂肪(fang)的(de)(de)粒腺體。）紅(hong)(hong)(hong)色(se)(se)(se)(se)(se)(se)(se)肌(ji)纖(xian)(xian)(xian)(xian)(xian)(xian)(xian)(xian)維(wei)(wei)(wei)(wei)(wei)：紅(hong)(hong)(hong)色(se)(se)(se)(se)(se)(se)(se)肌(ji)纖(xian)(xian)(xian)(xian)(xian)(xian)(xian)(xian)維(wei)(wei)(wei)(wei)(wei)主(zhu)要(yao)用于(yu)長時間施(shi)力，能量(liang)(liang)(liang)主(zhu)要(yao)由脂肪(fang)供給。脂肪(fang)的(de)(de)新陳代謝絕對(dui)需要(yao)氧(yang)氣(qi)(qi)，并通過(guo)血液取得(de)脂肪(fang)（以脂肪(fang)酸(suan)(suan)的(de)(de)形(xing)式(shi)）和(he)(he)氧(yang)氣(qi)(qi)。紅(hong)(hong)(hong)色(se)(se)(se)(se)(se)(se)(se)纖(xian)(xian)(xian)(xian)(xian)(xian)(xian)(xian)維(wei)(wei)(wei)(wei)(wei)相(xiang)對(dui)較薄(bo)，脂肪(fang)酸(suan)(suan)和(he)(he)氧(yang)氣(qi)(qi)由血液擴散。纖(xian)(xian)(xian)(xian)(xian)(xian)(xian)(xian)維(wei)(wei)(wei)(wei)(wei)有(you)脂肪(fang)微滴，將之轉(zhuan)化能量(liang)(liang)(liang)的(de)(de)生(sheng)化構造。此構造含有(you)兩種(zhong)蛋白質(zhi)，能讓細(xi)胞(bao)呈(cheng)現紅(hong)(hong)(hong)色(se)(se)(se)(se)(se)(se)(se)：一(yi)個是肌(ji)紅(hong)(hong)(hong)素，另一(yi)個是細(xi)胞(bao)色(se)(se)(se)(se)(se)(se)(se)素。肌(ji)纖(xian)(xian)(xian)(xian)(xian)(xian)(xian)(xian)維(wei)(wei)(wei)(wei)(wei)對(dui)氧(yang)氣(qi)(qi)的(de)(de)需求(qiu)量(liang)(liang)(liang)越大，肌(ji)紅(hong)(hong)(hong)素和(he)(he)血紅(hong)(hong)(hong)素越多(duo)，肉(rou)(rou)的(de)(de)顏(yan)(yan)色(se)(se)(se)(se)(se)(se)(se)越深。例如鯨，肉(rou)(rou)的(de)(de)顏(yan)(yan)色(se)(se)(se)(se)(se)(se)(se)也(ye)近乎黑色(se)(se)(se)(se)(se)(se)(se)。（證明了：慢(man)(man)速(su)(su)的(de)(de)紅(hong)(hong)(hong)色(se)(se)(se)(se)(se)(se)(se)肌(ji)纖(xian)(xian)(xian)(xian)(xian)(xian)(xian)(xian)維(wei)(wei)(wei)(wei)(wei)因形(xing)狀細(xi)薄(bo)，會(hui)加快(kuai)(kuai)外部血液供給的(de)(de)氧(yang)氣(qi)(qi)擴散至纖(xian)(xian)(xian)(xian)(xian)(xian)(xian)(xian)維(wei)(wei)(wei)(wei)(wei)中央的(de)(de)速(su)(su)度。）肌(ji)纖(xian)(xian)(xian)(xian)(xian)(xian)(xian)(xian)維(wei)(wei)(wei)(wei)(wei)比例：白肌(ji)和(he)(he)紅(hong)(hong)(hong)肌(ji) 由于(yu)運動不同(tong)有(you)時候會(hui)同(tong)時出現白色(se)(se)(se)(se)(se)(se)(se)和(he)(he)紅(hong)(hong)(hong)色(se)(se)(se)(se)(se)(se)(se)肌(ji)纖(xian)(xian)(xian)(xian)(xian)(xian)(xian)(xian)維(wei)(wei)(wei)(wei)(wei)，以及兼具這(zhe)兩種(zhong)纖(xian)(xian)(xian)(xian)(xian)(xian)(xian)(xian)維(wei)(wei)(wei)(wei)(wei)特(te)質(zhi)的(de)(de)混合纖(xian)(xian)(xian)(xian)(xian)(xian)(xian)(xian)維(wei)(wei)(wei)(wei)(wei)。總結：肌(ji)肉(rou)(rou)纖(xian)(xian)(xian)(xian)(xian)(xian)(xian)(xian)維(wei)(wei)(wei)(wei)(wei)影響(xiang)肉(rou)(rou)的(de)(de)顏(yan)(yan)色(se)(se)(se)(se)(se)(se)(se)的(de)(de)主(zhu)要(yao)原因。
參(can)考資(zi)料：《食物與廚(chu)藝—奶(nai)·蛋(dan)·肉·魚》—【美】哈洛德·馬基 著(zhu) 邱文寶 林慧珍(zhen) 譯
