摘要
试验选用健康、体重相近,全放牧饲养条件下24月龄的云南圭山红骨山羊和非红骨山羊各8头进行屠宰试验,比较两者之间肉品质物理参数、感官品定及肌纤维特性指标,探索红骨山羊肉品质形成的规律及食用品质,旨在为云南山羊的品种改良和云南的肉羊生产提供科学的理论依据。试验结果表明,宰后45 min红骨山羊背最长肌红度值a*显著高于非红骨山羊(P<0.05),宰后24 h红骨山羊股二头肌的亮度L*值和黄度b*值显著低于非红骨山羊(P<0.05);红骨山羊背最长肌和股二头肌的剪切力显著高于非红骨山羊(P<0.05);两种山羊背最长肌的肌纤维直径和密度、熟肉率和失水率差异不显著(P>0.05);感官品定指标显示红骨山羊膻味评分显著低于非红骨山羊(P<0.05),总体口感评分显著高于非红骨山羊(P<0.05);两种山羊的嫩度、多汁性、油腻程度和结缔组织评分结果差异不显著(P>0.05)。
Sixteen castrated male goats each of red-boned goats and normal boned goats were used to evaluate on the meat quality in the Yunnan Guishan of China.The meat from red-boned goats had significantly higher a＊ values of LD muscle at 45 min of post-mortem（P〈0.05）,while the normal boned goats had significantly higher CIE L＊ and b＊ value in rump muscle（B femoris,BF） at 24 h of post-mortem（P〈0.05）.The red-boned goats had significantly higher muscle shear force than that of the normal bone goats in both types of muscle（P〈0.05）.No significant differences between the two types of goats were measured for cooking rate,water holding capacity（WHC）,muscle fibre diameter and density in both types muscle（P〈0.05）.The meat from red-boned goats had significantly lower（P〈0.05） ordor and significantly higher overall flavour compared with the normal boned goats（P〈0.05） and no significant difference was measured for juiciness,tenderness,oiliness and connective tissue score between the two types hybrid goats（P〉0.05）.
出处
《中国畜牧兽医》
CAS
北大核心
2011年第5期210-213,共4页
China Animal Husbandry & Veterinary Medicine
基金
国家自然基金项目:云南红骨圭山山羊红骨特性的本质及形成机理研究(30760174)
NSFC-云南联合基金项目
红骨山羊骨骼矿物质元素代谢机制研究(U0836601)
云南省农业厅保种经费
云南省中青年学术带头人后备人才(2008PY043)
关键词
云南圭山
红骨山羊
肉
物理指标
Yunnan Guishan
red-boned goats
meat
physical indicators
