阿拉善双峰骆驼肉品质分析

Analysis on quality of Alxa bactrian camel meat

通过二因子多水平重复试验对阿拉善双峰骆驼肉不同性别(公、母)和不同部位(股二头肌、臂三头肌、背最长肌)肉品质进行了测定分析。结果表明,阿拉善双峰驼肉除嫩度稍差外,pH值适中、肉色鲜红、大理石纹分布均匀、系水力和熟肉率较高,具有高水分、高蛋白、低脂肪的特点,是人类较理想的动物性食品。不同性别驼肉除母驼肌肉中水分含量显著高于公驼外(P<0.05),其他均无显著差异(P>0.05)。不同部位驼肉除大理石纹、剪切力、水分、蛋白质和脂肪含量在不同部位间存在极显著差异(P<0.01)或显著差异(P<0.05)外,其他均无显著差异(P>0.05)。

The meat quality of different sex （male and female） and different body parts （musculus biceps femoris, musculus triceps brachii, and musculus Iongissimus dorsi） from Alxa bactrian camel was determined and analysed by two factors many levels repeat experiments method. The results show that AIxa bactrian camel meat had a characteristic of worse tenderness, appropriate pH, bright red color, uniform distribution marbling, higher water holding capacity and cooking rate, high moisture, high protein and low fat. Camel meat is a good animal food material. Different gender camel meat except female camel muscle moisture content was significantly higher than the male camel （P〈0.05）, the others were not significantly different （P〉0.05）. Different body parts of camel had significant difference （P〈0.01 or P〈0.05） on marbling, shear force, moisture, protein and fat, but others were not significantly different （P〉0.05）.