摘要
通过测定不同体重巴美肉羊不同部位肌肉的熟肉率、嫩度、色泽和pH值的变化,研究不同体重对巴美肉羊食用品质的影响并且确定最佳屠宰体重。结果表明：随着体重的增加,不同部位肌肉的熟肉率均出现显著增大趋势（P〈0.05）;背最长肌、半腱肌、臂三头肌和冈上肌的红度和亮度先增加后降低;股二头肌的嫩度先减小后增加（P〈0.05）,冈上肌的嫩度先增加后减小（P〈0.05）,半腱肌的嫩度呈现逐渐增大的趋势（P〈0.05）;5个部位的初始pH值没有显著性变化。通过研究可以得出结论,当宰前活重达到50~60 kg时屠宰的巴美肉羊保水性最好,股二头肌和半腱肌的嫩度显著优于其他组而其他食用品质指标不明显低于其他体重组。
The cooking yield, tenderness, color, and pH for biceps femoris muscle, Iongissimus dorsi, arm triceps, the hills muscle, and semitendinosus were respectively analyzed to research the effects of live weight on eating quality, and further to determine the best live weight to slaughter. The results showed that cooking yield among these five part of muscle increased significantly with increasing live weight （P〈0.05）. L and a from Iongissimus dorsi, arm triceps and semitendinosus have increased prior and then decreased with increasing live weight. Tenderness in 30-40 kg and 40-50 kg was significant lower than the group of 20-30 kg and 50--60 kg （P〈0.05）, which was from biceps femoris muscle. Moreover, tenderness in 30-40 kg was significant higher than the group of 20-30 kg and 40--50 kg （P〈0.05）, which was from the hills muscle. Tenderness in 50-60 kg was significant higher than the group of 40-50 kg and 30-40 kg （P〈0.05）, which was from semitendinosus, pH value was not changed significantly among these five part of the muscle. In conclusion, the live weight of 50-60 kg is the best choice for Bamei lamb to slaughter.
出处
《食品科技》
CAS
北大核心
2014年第10期143-147,共5页
Food Science and Technology
基金
内蒙古农业大学科技创新团队支持计划(NDPYTD2010-4)
