畜禽宰后肌肉变化为食肉是一个极为复杂的的过程。宰前应激、击晕方式（电击、CO2致晕等）以及宰后放血都会使畜禽肌肉细胞处于极端生存环境（缺氧、ATP消耗、H+积累等）中，不可避免地对细胞代谢产生重大影响，最终导致其死亡。凋亡、坏死、自噬性死亡以及最近提出的凋亡性坏死都是已经阐明的细胞死亡方式。对caspase活性的深入研究结果表明畜禽宰后肌肉细胞死亡可能涉及了凋亡过程。坏死作为一种突发性的非程序化死亡过程，由于具有胞浆中Ca2+升高、ATP快速消耗、线粒体膜通透性增加等特征，可能更适于解释宰后肌肉细胞变化过程。最近凋亡性坏死学说的提出又增加了宰后肌肉细胞死亡机制的复杂性。对畜禽宰后肌肉细胞死亡机制的研究任重而道远。

Conversion of muscle into meat after animal slaughtering is a complex process. Pre-mortem stress, stunning method (electricity, CO2, et al) and blooding make muscle cell into a bad living environment (ischemia, ATP deletion, H+ accumulating, et al), which inevitably affect cell metabolism and cause cell to death in the end. The findings about caspases activity in meat maturity indicated that apoptosis was really involved in muscle cell death. Necrosis, as an acute non-procedure death way, is more suitable for explaining changes of muscle cell after slaughtering because of its characteristics of increased Ca2+, rapid ATP deletion, elevated permeability of mitochondria membrane, and so on. Recent report about necroptosis also increases the complexity of muscle cell death mechanism. Research about muscle cell death mechanism is a long and arduous work.

国家自然科学基金项目（31000755）；教育部科学技术研究重点项目（211008）