摘要
德州驴肉的嫩度稍好于华北小驴,失水率高于华北小驴,而肉色稍浅,肌内脂肪含量少。肌肉的嫩度以腰大肌最好,其次为背最长肌、臂二头肌和半膜肌。肌内脂肪大小顺序为背最长肌>腰大肌>半膜肌>臂二头肌,肉色由深到浅顺序为臂二头肌、半膜机、腰大肌和背最长肌。试验进一步表明,驴肉嫩度适中,多汁性好,脂肪含量适中,肉味浓郁香鲜。
Dezhou donkey has tenderer muscle,higher water loss rate,paler meat color and less intramuscular fat than the North-China mini-donkey.For individual muscles,psoas ma- jor(PM)is the best in tenderness,semimembranous(SM)the toughest,longissimus dorsi (LD)and biceps brachii(BB)between the two extremes,LD somewhat more tender than BB.Intramuscular fat(IMF)is arranged in following order:LD>PM>SM>BB,and meat color of muscles in order of BB>SM>PM>LD.The results show that donkey meat has moderate tenderness,good juiceness,moderate IMF and rich perfume.
出处
《山东农业大学学报（自然科学版）》
CSCD
1993年第2期202-206,共5页
Journal of Shandong Agricultural University：Natural Science Edition
关键词
驴
肉质
化学性状
donkey
tenderness
intramuscular fat
meat color
water loss rate
meat quality
