5月龄巴美肉羊屠宰性能与肉质特性的研究  

Study on slaughtering characteristics and meat quality of Bamei lamb

作　　者：张宏博[1] 刘树军 靳烨[1] 靳志敏[1] 袁倩[1] 王贵印 

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018 [2]乌拉特中旗农区畜牧业专项推进办公室,内蒙古巴彦淖尔015300

出　　处：《食品工业科技》2014年第21期128-130,191,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(31160330)

摘　　要：巴美肉羊是内蒙古自治区最新培育成的肉羊新品种,具有很高的研究价值。选择5月龄巴美肉羊20只,与同月龄的小尾寒羊、苏尼特羊作对比屠宰实验,测定屠宰品质(如屠宰率和净肉率、眼肌面积和背肉厚)和肉质特性(嫩度、熟肉率和脂肪含量)。结果表明:巴美肉羊的净肉率显著大于小尾寒羊的净肉率(p<0.05)。巴美肉羊的眼肌面积和背肉厚显著大于小尾寒羊和苏尼特羊的同类指标(p<0.05),且其二级肉所占净肉重的比重显著大于对照组肉羊二级肉的该项指标(p<0.05)。巴美肉羊股二头肌的L*显著大于小尾寒羊和苏尼特羊的L*(p<0.05)。同时,巴美肉羊的剪切力值显著大于苏尼特羊的剪切力值(p<0.05),熟肉率显著大于小尾寒羊的熟肉率(p<0.05)。常规理化指标方面,巴美肉羊水分含量稍大于对照组肉羊的该项指标,但不显著(p>0.05),脂肪含量和蛋白质含量居中,铜含量显著高于对照组肉羊(p<0.05)。Bamei lamb has significant research value because it is a new species that cultivated in Inner Mongolia. In this experiment, Bamei lamb at 5 months-of-age was chosen to make a slaughter experiment with Small tailed sheep and Sunit lamb at same age. According to the comparison of slaughtering characteristics （dressing percentage, pure meat percentage, loin eye area, back meat thick） and meat quality（ tenderness, cook loss and fat content） ,the dressing percentage in meat from Bamei lamb was higher than both Small tailed sheep and Sunit lamb.The pure meat percentage in Bamei lamb was significant higher than that of Small tailed sheep （p 〈 0.05）. Bamei lamb＇ s loin eye area and back fat thickness were remarkably bigger than that of other combination （p 〈0.05）. Meanwhile,the second lever of meat cuts in Bamei lamb was significant higher than that of other combination （p 〈0.05）.The value of L＊ in Iongissimus dorsi of Bamei lamb was significant higher than that of Smalr tailed sheep and Sunit lamb （ p 〈 0.05）. However, the shear force in meat from Bamei was significant higher than that of Sunit lamb,and the cook loss in meat froom Bamei was significant higher than that of Small tailed sheep （p 〈0.05）. The content of moisture in meat from Bamei was higher than that of other combination, however, the content of fat and protein was medium. Furthermore, the content of copper in meat from Bamei was significant higher than that of Small tailed sheep and Sunit lamb（p 〈0.05）.

关 键 词：巴美肉羊 屠宰品质 肉质特性 

分 类 号：TS251.41[轻工技术与工程—农产品加工及贮藏工程]