蒙古斑点马不同部位肉品质及营养成分的比较分析

COMPARATIVE ANALYSIS OF MEAT QUALITY AND NUTRITIONAL COMPONENTS IN DIFFERENT PARTS OF MONGOLIAN SPOTTED HORSE

为了研究蒙古斑点马不同部位肉品质及营养成分,为蒙古斑点马马肉提供基础数据,为蒙古斑点马马肉分割及加工提供参考依据,选用成年蒙古斑点马的颈部、肩部、前肢、胸部、腰部、里脊、臀部和后肢8个部位的肌肉样品,测定肉品质指标(pH、肉色、剪切力、蒸煮损失、失水率)和营养成分(水分、蛋白、脂肪、灰分)。研究结果表明:蒙古斑点马肉具有高蛋白、低脂肪的特点,里脊、胸背和腰部部位肌肉L*值和a*较高,具有较好的肉色,剪切力较低,比较符合消费者对高品质肉的要求,但是失水率偏高,需要在贮存和加工过程中注意水分损失,PCA结果显示里脊、胸背和腰部3个部位可以和其他部位进行区分,为蒙古斑点马马肉的分割提供参考依据。

This paper aimed to study the meat quality and nutrient contents in different parts of the Mongolian spotted horse, to provide the basic data and references for the Mongolian spots horse meat segmentation and processing.The neck, shoulder, forelegs, longissimus thoracis, longissimus lumborum, tenderloin, gluteus and hind legs muscle samples of adult Mongolian spotted horses were selected, and the meat quality(i.e.pH,color, shear force, cooking loss, and water loss rate) and nutritional components(i.e.moisture, protein, fat, and ash content) were measured.The results showed that the Mongolian spotted horse meat had the characteristics of high protein and low fat.The longissimus thoracis, longissimus lumborum, and tenderloin muscles had higher L* and a* values and tenderness, matching the high quality meat requirements of the consumers, but the moisture loss rate was too high which was necessary to pay attention to in the process of storage and processing.The PCA results showed that the longissimus thoracis, longissimus lumborum, and tenderloin muscles could be distinguished from other parts, providing a reference for the division and process of the Mongolian spotted horse meat.