波尔山羊肉品品质特性的研究

A preliminary study on mutton characteristics of meat-purpose boer goat

采用二因子多水平重复的试验方法,通过对波尔山羊肉品不同性别和不同部位的组织学性状和理化性状等品质特性进行系统的研究。结果表明:波尔山羊肉品的pH值、失水率、系水力、熟肉率在性别和部位间不存在显著差异,肉色和大理石纹在不同部位存在显著(P<0.05)或极显著(P<0.01)的差异。肌纤维密度在性别上存在极显著(P<0.01)差异,并且肌纤维密度存在显著的性别×部位互作效应,水平组合间进行多重比较的结果表明:波尔山羊母羊背最长肌>波尔山羊母羊股二头肌>波尔山羊母羊臂三头肌>波尔山羊公羊背最长肌>波尔山羊公羊股二头肌>波尔山羊公羊臂三头肌。揭示了波尔山羊的肉品品质特性,综合评定波尔山羊肉质中等。

Boer goat was systematically studied on physicochemicai and histological properties in a two-factor experiment at multiple levels with repeated observations, including sex and anatomical location. The results showed that there was no significant difference on the pH, percentage of water loss, water holding capacity and cooked meat percentage of the muscles from Boer goat between sex and sampling regions. However, there was significant （P 〈 0.05） difference or very significant （P 〈 0.01）difference on meat colour and marbling among different regions. Muscle fiber density had very significant（P〈 0.01）difference in sex. There was obvious interactive effect on muscle fiber density between sex and sampling regions. The results from multiple comparisons among level combination were （from higher level to lower level）： Boer goat ewe longissimus dorsi; Boer goat ewe biceps femoris; Boer goat ewe triceps brachii; Boer goat ram longissimus dorsi; Boer goat ram biceps femoris; Boer goat ram triceps brachii. The research scientifically and objectively demonstrated the mutton characteristics of meat-purpose Boer goat. The overall evaluation of meat quality of Boer goat is average.