甘南藏羊与滩羊等品种羊肉品质对比研究

Comparative Research on meat Quality between Gannan Tibetan Sheep and Tan Sheep etc

甘南藏羊肉色深红（4．10分），大理石纹评分1．60；pH分别为6．26—5．55，均在正常范围；系水率59．82％、熟肉率63．76％。系水率低于小尾寒羊、滩羊、波蒙F1、陶蒙Fh当地蒙古羊熟肉率除低于当地蒙古羊外，高于小尾寒羊、滩羊、波蒙F1羊、陶蒙F1羊；剪切力6．40kg／cm2，嫩度稍好于当地蒙古羊，综合品质独特。

Gannan Tibetan sheep has crimson flesh color which index is 4.10 and the marbling score is 1.60, while the pH is 6.26 ~ 5.55 respectively, which in the normal pH range. The water loss in Tibetan sheep is 59.82% lower than that in the breeds of Small tail Han sheep, Tan sheep, Borderdale x Mongolian F, sheep, Dorset x Mongolian F1 sheep and local Mongolian sheep. On the other hand, the cooked meat percentage in Tibetan sheep is higher than that in Small tail Han sheep, Tan sbeep, Bordale x Mongolian F1 sheep, Dorset x Mongolian F1 sheep, except for lower than that in local Mongolian sheep. The shear stress is 6. 40kg/cm2 in Tibetan sheep. And the tenderness of Tibetan sheep is better than that of local Mongolian sheep which proves .