伊犁地区马肉嫩度的测定与分析  

Measurement and Analysis of Horse Meat Tenderness in Yili Area

作　　者：秦菊[1] 杨东树[1] 张晓红[1] 王金泉[1] 吴川川[1] 王志琴[1] 陈静波[2] 

机构地区：[1]新疆农业大学动物医学学院,乌鲁木齐830052 [2]新疆畜牧科学院,乌鲁木齐830000

出　　处：《新疆农业科学》2014年第3期577-582,共6页Xinjiang Agricultural Sciences

基　　金：新疆维吾尔自治区重大专项(201130101-2);新疆维吾尔自治区重点学科基础兽医学

摘　　要：[目的]对伊犁地区不同年龄、不同性别及不同部位的马肉嫩度进行测定,比较不同年龄段、不同性别及不同部位马肉嫩度的差异性,为马肉食用品质指标提供数据参考.[方法]选择3岁、4-7岁和8岁及以上三个年龄阶段的马匹为对象,屠宰后取前腿、背部和后腿的肌肉为试验材料.用C-LM3型数显式肌肉嫩度仪对马肉的剪切力进行测定.[结果]在不同年龄段中,3岁马肉的剪切力值最小,为4.49 kg.f.4-7岁与8岁及以上马肉剪切力值差异不显著（P＞0.05）,与3岁马肉嫩度差异显著（P＜0.05）.雌性马肉剪切力值较雄性马肉剪切力值小,肉质较嫩.不同部位间,背部肌肉剪切力值最小为5.68 kg.f,前腿部和后腿部剪切力值分别为6.10和6.13 kg.f,但三个部位差异不显著（P＞0.05）.[结论]年龄越小其肌肉剪切力值越小,肉质越嫩,但同时也会受其他因素影响;母畜肉较公畜肉质更细腻,嫩度稍高;前腿部和后腿部肌肉因运动量大,其肌肉有致密的结缔组织支持,故其嫩度较背部肌肉低.[Objective] This project aims to determine different parts horsemeat tenderness of different ages and sexes and contrast the differences in them in the hope of providing data for references for horse meat eating quality.[Method] 3 years-old,4-7 years-old,and 8 years-old or above horses were selected for the research and the front legs,back and hind leg muscles were used as test materials.The shear force was mensurated by C-LM3-type digital display instrument.[Result] The shear force stress value of 3 years old horse meat was the lowest among different ages,which was 4.49 kg.f.The differenc of 4-7 year-old and 8 year-old horse was not obvious （P 〉 0.05）,but great difference （P 〈 0.05） in horse meat tenderness was found compared with 3 years-old ones.The shear force value of mare meat was lower than that of male ones,and the meat was tenderer.The minimum shear force value of the back was 5.68 kg.f,and 6.10 kg.f,6.13 kg.f for the front and hind legs,respectively.No significant difference in three parts was observed （P 〉 0.05）.[Conclusion] The younger the horse is,the smaller the muscle shear force is,and so is for tenderness of the meat,but it is affected by other factors meanwhile; Compared with male horse,mare meat succulent is more delicate with higher tenderness; The tenderness of the front and hind leg muscles supported by dense connective tissue was lower than.that of the back parts.

关 键 词：马肉 嫩度 剪切力 

分 类 号：S821.6[农业科学—畜牧学]