食品科学2017，Vol.38Issue(5)：154-159,6.DOI:10.7506/spkx1002-6630-201705025
不同月龄羊肉原料肉品质与涮食羊肉品质的关系
Relationship Between Raw Mutton Quality and Instant-Boiled Mutton Quality from Sheep at Different Months of Age
摘要
Abstract
The experiment was carried out with Bamei × small tailed sheep fed in a drylot and slaughtered at 6,12,18 and 24 months of age (10 half male and half female animals with similar carcass weights at each age) to determine physicochemical parameters,muscle fiber characteristics,and the yield and sensory quality of instant-boiled mutton from hindquarters.The results showed that except pH24 (pH at 24 h postmortem) and the elasticity and yield of instant-boiled mutton,there were significant differences in all investigated parameters of hindquarters from sheep carcasses at different slaughter ages (P ＜ 0.05).Both hardness and chewiness were positively correlated with sarcomere length (r =0.639 and 0.618,P ＜ 0.05),and likewise springiness was positively correlated with muscle fiber density (r =0.588,P ＜ 0.05).Collagen content was inversely correlated with the yield of instant-boiled mutton (r =-0.458,P ＜ 0.05).The color,tenderness,flavor and overall acceptance score of instant-boiled mutton from sheep slaughtered at 6 months of age were significantly better than those of sheep slaughtered at 24 months of age (P ＜ 0.05).The sensory quality of instant-boiled lamb was more popular among sensory panelists than that of sheep slaughtered at older ages.Therefore,meat from young lambs was more suitable for instant boiling than older ones.关键词
涮食羊肉/月龄/羊肉原料肉品质/肌纤维特性Key words
instant-boiled mutton/months of age/raw mutton quality/muscle fiber characteristics分类
轻工纺织引用本文复制引用
宋洁,侯成立,王振宇,余群力,张德权..不同月龄羊肉原料肉品质与涮食羊肉品质的关系[J].食品科学,2017,38(5):154-159,6.基金项目
公益性行业(农业)科研专项(201303083) （农业）
国家现代农业(肉羊)产业技术体系建设专项(CARS-39) （肉羊）
内蒙古自治区科技重大专项 （）
