| 德州驴和华北小驴肉质物理化学性状的比较研究 |
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| 引用本文： | 李福昌 杨金三. 德州驴和华北小驴肉质物理化学性状的比较研究[J]. 山东农业大学学报(自然科学版), 1993, 24(2): 202-206 |
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| 作者姓名： | 李福昌 杨金三 |
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| 作者单位： | 山东农业大学畜牧兽医系，山东农业大学畜牧兽医系 |
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| 摘 要： | 德州驴肉的嫩度稍好于华北小驴,失水率高于华北小驴,而肉色稍浅,肌内脂肪含量少。肌肉的嫩度以腰大肌最好,其次为背最长肌、臂二头肌和半膜肌。肌内脂肪大小顺序为背最长肌>腰大肌>半膜肌>臂二头肌,肉色由深到浅顺序为臂二头肌、半膜机、腰大肌和背最长肌。试验进一步表明,驴肉嫩度适中,多汁性好,脂肪含量适中,肉味浓郁香鲜。
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| 关 键 词： | 驴 肉质 化学性状 |
COMPARISON OF PHYSICAL AND CHEMICAL CHARACTERISTICS OF MUSCLES IN DEZHOU DONDKY AND NORTH-CHINA MINI-DONKEY |
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| Li Fuchang Yang Jinsan. COMPARISON OF PHYSICAL AND CHEMICAL CHARACTERISTICS OF MUSCLES IN DEZHOU DONDKY AND NORTH-CHINA MINI-DONKEY[J]. Journal of Shandong Agricultural University, 1993, 24(2): 202-206 |
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| Authors: | Li Fuchang Yang Jinsan |
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| Abstract: | Dezhou donkey has tenderer muscle,higher water loss rate,paler meat color and less intramuscular fat than the North-China mini-donkey.For individual muscles,psoas ma- jor(PM)is the best in tenderness,semimembranous(SM)the toughest,longissimus dorsi (LD)and biceps brachii(BB)between the two extremes,LD somewhat more tender than BB.Intramuscular fat(IMF)is arranged in following order:LD>PM>SM>BB,and meat color of muscles in order of BB>SM>PM>LD.The results show that donkey meat has moderate tenderness,good juiceness,moderate IMF and rich perfume. |
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| Keywords: | donkey tenderness intramuscular fat meat color water loss rate meat quality |
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