摘要
采用二因子多水平有重复试验,对小尾寒羊、河北本地山羊和河北本地绵羊的肉品理化性状进行比较研究,揭示了三种肉羊肉品品质特性的差异。结果表明:pH24值、大理石纹、熟肉率、蒸煮损失在品种和部位间均差异不显著(P>0.05),肉色在品种间存在显著差异(P<0.05),在部位间差异不显著;pH1值在品种间存在极显著差异(P<0.01),在部位间差异不显著;失水率、系水率、水分和干物质含量在部位间存在极显著差异,在品种间差异不显著。不同部位间背最长肌失水率和水分含量最高。
The small fat-tail sheep, goat and sheep in Hebei was comparatively studied on physicochemical properties of the meat, in a two factors experiment at multiple levels with repeated observations. The paper revealed the differences of the meat quality characteristics. The result shows that there were no significant difference on pH~ value, marbling score, cooked meat per,steam boiling loss per among different breeds and regions（ P 〉 0.05）.There were significant difference on meat color among different breeds （ P 〈 0.05 ）, there are no significant difference on meat color among different re- gions.The factor of breed had a very significant difference（P 〈 0.01）on pHI value,and no significant difference among different regions. There were a very significant difference on water loss per, holded water per, content of water and dry matter among different regions, and the factors had no significant difference among different breeds. The water loss per and content of water of the musculus longissimusdorsi was the highest in different region.
出处
《华北农学报》
CSCD
北大核心
2009年第B08期281-284,共4页
Acta Agriculturae Boreali-Sinica
基金
河北农业大学校长基金
关键词
肉品品质
理化性状
肉羊
Meat quality
Physieoehemieal properties
Mutton sheep
