青山羊肉品理化性状及其食用品质的研究

STUDIES ON PHYSICOCHEMICAL PROPERTIES AND EATING QUALITY OF GREY GOAT MEAT

本研究采用二因子多水平有重复的试验方法，对我国著名的优良地方品种济宁青山羊按其不同的年龄（６月龄和１２月龄）和不同的解剖部位（背最长肌和股二头肌）肉品的理化性状和食用品质进行了系统深入的研究。结果表明：年龄因素对肉品的颜色、干物质、肌内脂肪含量、肌纤维密度、必需氨基酸和多数矿物元素的含量有显著（Ｐ＜０．０５）或极显著（Ｐ＜０．０１）的影响;;部位因素对肉品的保水性能、嫩度、肌内脂肪含量、必需氨基酸和多数矿物元素的含量有显著或极显著的影响。其中，比较而言以１２月龄青山羊肉品理化特性和食用品质性状优于６月龄青山羊的肉品，背最长肌优于股二头肌。研究科学而客观地揭示了青山羊肉品具有营养丰富、肉质优良和肉味鲜美的宝贵种质特性。

The famous excellent native breed-Tsining grey goat was systematically studied onphysicochemical properties and eating quality in a two factors experiment at multiple levels with repeated observations, including slaughter age in months and anatomical location. Results indicated thatthe factor of slaughter age had sighficant(P<0.05) or very significant (P<0.01) effect on meatcolor, dry matter content, intramuscular fat content (IMF), muscle fiber density (MFD), essentialamino acids (EAA) and most of mineral elements(ME). The factor of anatomical location had significant or very significant effect on water holding capacity, tenderness, IMF, EAA and most of ME.Comparatively, the physicochemical properties and eating quality of 12-month-old goat meat werebetter than that of 6-month-old goat meat, and longissimus dorsi better than biceps femoris. Theresearches scientifically and objectively demenstrated that the meat of grey goat has precious propertyof high nutritive value, good meat quality and delicious taste.