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性别因素对巴美肉羊肉质特性影响:Ⅱ.臂三头肌 预览 被引量:2

Effect of Gender on Meat Qualities of Bamei Lamb:Ⅱ. Musculus Triceps Brachii
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摘要 选择4、6、8月龄巴美肉羊各20只,按性别分类并与同月龄的小尾寒羊、苏尼特羊做对比屠宰实验,分别测定其臂三头肌的色泽、嫩度、p H和熟肉率,研究基于性别因素的巴美肉羊肉用品质特性。结果表明:4月龄时三组试验羊母羊和公羊未表现出L^*值的差异,而母羊的a^*值显著小于其公羊的a^*值(P〈0.05)。同时,4月龄巴美母羊和巴美公羊的剪切力值虽然分别大于寒羊母羊和寒羊公羊的剪切力值,但并不显著(P〉0.05)。然而,苏尼特母羊和苏尼特公羊的剪切力值显著大于巴美母羊和公羊,以及寒羊母羊和公羊的剪切力值(P〈0.05)。6月龄巴美母羊和巴美公羊的a^*值分别显著大于寒羊母羊和公羊以及苏尼特母羊和公羊的a^*值(P〈0.05)。同时,巴美母羊的剪切力值分别显著小于寒羊母羊、苏尼特母羊的剪切力值(P〈0.05)。8月龄各试验组的L^*值和a^*值在其同品种公母之间没有显著差异(P〉0.05)。同时,巴美母羊和巴美公羊的剪切力值分别显著大于寒羊母羊和寒羊公羊,以及苏尼特母羊和苏尼特公羊的剪切力值(P〈0.05),而熟肉率分别显著小于寒羊母羊和公羊,以及苏尼特母羊和公羊的熟肉率(P〈0.05)。随着月龄增加,各试验组母羊的剪切力值一直显著小于其对应的公羊剪切力值(P〈0.05)。各试验组的p H24随着月龄增加呈先上升后下降趋势,但并不显著(P〉0.05)。剪切力值随着月龄增加呈先显著下降后显著上升趋势(P〈0.05),而熟肉率却呈现出先显著增加后显著下降趋势(P〈0.05)。 Bamei lamb at 4 months-of-age, 6 months-of-age and 8 months-of-age were chosed, and made a slaughter experiment with Small tailed sheep and Sunit lamb at same age. According to the comparison of colour, tenderness, p H and cooked rate from triceps of different gender, the result showed that no significant differences on L^* had been found between female and male of these three breeds at 4 months-of-age, however,the female had lower a^* than that of male among these three breed(P〈0.05). The shear force in meat from Bamei was similar to the Small tailed sheep in both female and male at 4 months-of-age, respectively(P〉0.05). However, the shear force in meat from Bamei was lower than that of the Small tailed sheep and Sunit lamb in both female and male at 6 months-of-age, respectively(P〈0.05). There was not any difference of L^*and a^* between female and male of these three breeds at 8 months-of-age(P〉0.05). Meanwhile, the shear force in meat from Bamei was higher than that of the Small tailed sheep and Sunit lamb in both female and male at 8 months-of-age, respectively(P〈0.05). However, the cooked rate in meat from Bamei was lower than that of the Small tailed sheep and Sunit lamb in both female and male at 8 months-of-age, respectively(P〈0.05).From the 4 months-of-age to the 8 months-of-age of these three breeds, the shear force in meat from female was lower than that of male(P〈0.05). Meanwhile, the p H24 was similar all the time, however, the shear force decreased from 4 months-of-age and increased from 6 months-of-age, whereas the cooked rate exhibited a opposite tendency(P〈0.05).
作者 张宏博 靳志敏 刘树军 靳烨 袁倩 王贵印 ZHANG Hong-bo, JIN Zhi-min, LIU Shu-jun, JIN Ye, YUAN Qian, WANG Gui-yin ( 1. College of Food Seienee and Engineering, Inner Mongolia Agrieultural University, Hohhot 010018, Inner Mongolia, China; 2. Speeial Advancing Office of Graziery, Urat Middle Banner, Bayannur 015300, Inner Mongolia, China)
出处 《食品研究与开发》 CAS 北大核心 2016年第2期4-8,共5页 Food Research and Developent
基金 国家自然科学基金项目(31160330)
关键词 巴美肉羊 色泽 嫩度 pH 熟肉率 Bamei lamb colour tenderness pH cooked rate
作者简介 作者简介:张宏博(1986-),男(汉),博士研究生,研究方向:畜产品加工。 通信作者:靳烨(1964-),男,教授,博士,研究方向:畜产品安全生产
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