成都麻羊肉理化性状的研究

目的]分析成都麻羊肉理化性状,为其种质特性测定提供理化性状依据。方法]采用2×2×33因子试验,测定成都麻羊不同年龄(周岁和成年)、不同性别(羯羊和母羊)和不同解剖部位(背最长肌、股二头肌和腰大肌)肉的理化性状及农药残留指标。结果]年龄因素对肉色、嫩度、熟肉率和肌内脂肪含量,性别因素对肉色、嫩度和肌内脂肪含量,部位因素对肉色、嫩度和干物质含量均有显著(P<0.05)或极显著(P<0.01)影响;成都麻羊肉肌红度a平均为17.32±2.38,嫩度剪切值平均为(4.84±0.29)kg,蛋白质含量平均为21.65%±0.90%,肌内脂肪含量平均为3.34%±1.32%。肉样中,均未检出国家禁用农药六六六、DDT残留。结论]成都麻羊肉色好、肉质细嫩、蛋白质含量丰富、肌内脂肪含量适中且分布均匀等肉质优良的宝贵特性。

Study on the Mutton Physicochemical Properties of Chengdu Ma Goat

Objective] The research aimed to investigate the mutton physicochemical properties and pesticides residues of Chengdu Ma goat.Method] A completely ranomized design involving a 2×2×3 factorial arrangement at different ages(adult,one-year old),gender(male,female) and anatomical regions(longissmus dorsi muscle,biceps femoris muscle,psoas major muscle) was designed.And physicochemical properties and pesticides residues of Chengdu Ma goat were analyzed.Result] The results showed that there was significant(P<0.05) or very significant(P<0.01) difference on meat colour,meat tenderness and intramuscular fat of the muscle from Chengdu Ma goat between age and gender.Moreover,age affected the cooked meat percentage of the mutton significantly(P<0.05).Meat colour,meat tenderness and dry matter of the Chengdu Ma goat muscle was significant(P<0.05) or very significant(P<0.01) affected by anatomical regions.In addition,there was no pesticides residues detected from the muscle of Chengdu Ma goat.The mean value of muscle redness(a),shearing force,protein concentration and intramuscular fat concentration was 17.32±2.38,(4.84±0.29)kg,21.65%±0.49%,and 3.34%±1.32%,respectively.Conclusion] The results demonstrated that the meat quality of Chengdu Ma goat was good,including good meat colour,good meat tenderness,riched protein and suitable intramuscular fat.