成都麻羊肉理化性状的研究

Study on the Mutton Physicochemical Properties of Chengdu Ma Goat

[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。

[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.