小尾寒羊不同部位羊肉理化特性及肉用品质的比较

Study on Physico-chemical Properties and Meat Qualities of Different Parts of Small-tail Han Sheep Carcass

以我国著名的优良品种小尾寒羊为研究对象,对其不同分割部位(脊背、腰窝、肋条、前腿、后腿、腱子)羊肉的理化特性进行测定,并对其熟制品(牙签肉)食用品质进行比较。结果表明,根据理化性质不同可将不同分割部位分成臀腿部和躯干部两部分,肉品的脂肪含量、颜色、失水率、剪切力、肌纤维直径和密度有显著差异(p<0.05)。肌肉脂肪含量明显影响羊肉产品风味,可作为羊肉风味的评价指标。肌纤维的组织学特性和剪切力都可作为嫩度的评价指标。肋条和腰窝部位肌肉脂肪含量较高,肌肉肌纤维直径细、密度大,系水力较强,剪切力小,肉质较嫩,香气浓郁,因此具有较好的食用品质,是制作烧烤涮羊肉制品的最佳原料。

The native breed small-tail han sheep was studied on composition, texture properties and meat quality in different parts of ovine carcass （back, lumbar, ribs, front legs, hind legs, and tendon）. Sensory evaluation of the products processed by meat cuts was conducted. The results showed that the six anatomical parts can be classified to two groups： legs and trunk, according to physico-chemical properties and texture properties. Between two parts for legs and trunk, the fat content of meat, color, water-holding capacity, share force, muscle fiber diameter and density are significantly different （p 〈 0. 05）. The fat content in muscle affects the flavor of mutton products, and it can be used as the main index for flavor evaluation. Shear force, muscle fiber diameter and density can be used as the main index for muscle tenderness evaluation. The parts of lumbar and ribs haves higher fat content and water-holding capacity, thinner muscle fiber diameter and smaller shear force, and they have good meat qualities such as intenderness and flavor. The parts of lumbar and ribs are the best raw materials for processing the products of barbeque or rinsed mutton.