小尾寒羊肉品理化性状及食用品质的研究

本研究以我国著名的优良地方品种小尾寒羊为研究对象 ,采用二因子多水平有重复的试验设计 ,对其不同年龄 ( 1 2月龄和 1 8月龄 )和不同解剖部位 (背最长肌和股二头肌 )肉品的理化性状和食用品质进行了深入研究。结果表明 :年龄因素对肉品的大理石纹、失水率、弹硬度、熟肉率、剪切值、肌内脂肪含量、肌纤维直径和密度有显著 (P <0 .0 5)或极显著 (P <0 .0 1 )的影响 ;部位因素对肉品的失水率、弹硬度、肌纤维直径和密度有显著的影响 (P <0 .0 5)。研究证明 :小尾寒羊的肉品色泽鲜艳、富有弹性、保水性能良好 (平均失水率仅 6.86%) ,同时小尾寒羊肌肉具有良好的质地和组织结构 ,肌纤维细腻和肌内脂肪含量适中而分布均匀 ,说明小尾寒羊的肉品不仅具有较为理想的外观要求和优良的贮存稳定性 ,而且还具有肉质细嫩和多汁味美的良好食用品质。另外 ,研究还对小尾寒羊在不同年龄和部位的肉品科学利用方面进行了有益的探索

Studies on the Compolsition and Quality of Small-tail Sheep Meat

Thenative breed-Small tail sheep (SFTS) was studied on properties and quality of meat in atwo factors experiment at multiple levels with repeated observations. Results indicatedthat the factor of slaugnter age (12 month old and 18 month old) hadsignificant(P<0.05) or very significant (P<0.01) effect on meat marbling, waterloss% (WL), elastic hardness (EH), cooked meat%, shear force, content of intramuscular fat(IF), muscle fiber diameter (FD) and density (DF). The factor of anatomicallocation(longissimus dorsi and biceps femoris) had significant(P<0.05) effect onWL,EH,FD and DF.Results also showed that the meat of SFTS had normal deep red color, goodelasticity and high water holding capacity (mean WL 6.86%). Moreover, the meat had goodhistological texture and structure with fine muscle fiber and appropriate amount of IFdistributed uniformly. It proved that the meat of SFTS had not only ideal appearance andhigh storage stability, but also good eating quality such as in juiciness, flavour andtenderness. In addition, the study explored valuably scientific use of meat in differentlocation of SFTS at different age.