苏尼特羊肉食用品质的研究

THE STUDY ON EDIBLE QUALITY OF SUNIT SHEEP

本研究以不同月龄苏尼特羊为对象,取4个部位肌肉,测定其品质指标,并以小尾寒羊肉对照,结果表明:品种因素对肌肉的剪切值、熟肉率、失水率、蛋白质含量、肌纤维直径、密度的影响显著,其差异显著(p<0.001)但对色泽、胆固醇含量、无显著影响。年龄因素对苏尼特羊肌肉的剪切值、色泽A值(红度)、熟肉率、失水率、蛋白质含量、胆固醇含量、肌纤维直径、密度有显著的影响(p<0.001)。部位因素对剪切值;色泽L值和a值、失水率、熟肉率、蛋白质含量、肌纤维直径、密度的影响显著(p<0.001)。试验证明苏尼特羊肉的色泽、保水性能、蛋白质含量、熟肉率、组织学特性均优于小尾寒羊。

In this study, the edible qualities of 6 -9 and 14 - 18 months aged Sunit sheep were investigated. After slaughtering, four anatomic parts were taken from each sheep to determine the edible quality. The same anatomic parts of small tail Han sheep at the same age were selected as a control group. The results indicated that different breed had significant differences （ p 〈 0.001 ） on shear force, cooking rate, water holding capacity, protein content, diameter of muscle fiber and density of muscle fiber of mutton, but had no influence on color, cholesterol content. The age differences can resulted in a significant differences （ p 〈 0.001 ） on the shear force, value of color A, cooking rate, water holding capacity, protein content, cholesterol content, diameter of muscle fiber and density of muscle fiber . There were significant difference （ p 〈 0. 001 ） in the shear force, color a value and L value, water holding capacity, cooking rate, protein content, diameter of muscle fiber and density of muscle fiber among different anatomic parts. The results showed that Sunit sheep muscle had better edible quality than that of the small tail Han sheep.