【作者】 席其乐木格；

【导师】 莎丽娜；

【作者基本信息】 内蒙古农业大学 ， 农产品加工及贮藏工程， 2007， 硕士

【摘要】 本研究通过测定在4℃贮藏条件下的6～9月龄和14～18月龄的苏尼特羊和小尾寒羊的宰后斜方肌、股二头肌、里脊肌肉和背最长肌的屠宰性能(pH值、色泽、失水率)、理化指标(蛋白质含量、胆固醇含量、糖原含量、TBA值)、食用品质(剪切值、熟肉率、肌纤维直径和肌纤维密度)等三个方面指标,并与小尾寒羊的相应指标对比研究,用科学的数据证明了苏尼特羊肉的优良品质,并分析出品种、年龄、部位因素对宰后肌肉品质及其变化规律的影响,为今后苏尼特羊的研究及推广提供了有利的科学依据。研究表明:与成年羊相比,苏尼特羔羊肌肉A值比成年羊肌肉高55.1%、失水率比成年羊低20.8%、蛋白质含量和糖原含量比成年羊肉低7.3%和17.6%、胆固醇含量高于成年羊肌肉29.4%、羔羊剪切值比成年羊肌肉剪切值低19.9%、熟肉率低7.4%、肌纤维直径小8.0%、肌纤维密度高47.0%。苏尼特羊的肉品色泽、保水性能,可溶性蛋白质含量、熟肉率、胆固醇含量、糖原含量均优于小尾寒羊,同时苏尼特羊肌肉在质地和组织结构,肌纤维细腻程度、剪切值等方面也优于小尾寒羊。苏尼特羔羊表现出很好的食用品质,但理化指标不如成年羊。在苏尼特羊不同部位中股二头肌的屠宰性质和理化指标、贮存性能都较理想,但其嫩度较差,而里脊肌肉口感最好。更多还原

【Abstract】 Sunit mutton was classified in different ages (6-9 month, 14-18 month) and different parts (front shoulder muscle, tenderloin, longissimus dorsi, biceps femoris), and stored in 4℃conditions. We tested slaughter quality , physicochemical quality and edible quality at per 24h for 5 days. The parallel sample was Small fat-tail sheep meat. The measured data proved that Sunit mutton’good quality. At the same time, we analyzed the influence of breed, age and anatomic parts on mutton quality.The results indicated that Sunit muscle had bright luster, rich elasticity, good water holding capability, high protein content, high cooked meat rate, low cholesterol content and high glycogen content. Sunit sheep muscle also had the good quality of material and the organizational structure, the exquisite muscle fiber, the small shearing force. It explained Sunit mutton not only had more ideal outward appearance request and fine storing stability, but also had delicate juiciness and good edible quality.更多还原