性别因素对巴美肉羊股二头肌食用品质的影响  

Effect of gender on meat qualities of biceps femoris of Bamei lamb

作　　者：张宏博[1] 靳志敏[1] 刘树军 靳烨[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》2015年第6期131-134,142,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31160330)

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、苏尼特羊对比屠宰后实验指标,分别测定其股二头肌的色泽、嫩度、pH和熟肉率,研究基于性别因素的巴美肉羊肉用品质特性。各实验组4月龄母羊的a*值显著(p<0.05)大于其公羊的a*值,而剪切力值显著(p<0.05)小于同类公羊的剪切力值。而除苏尼特羊外熟肉率显著(p<0.05)大于同类公羊的熟肉率。巴美公羊的剪切力值显著(p<0.05)小于寒羊公羊和苏尼特公羊的剪切力值。6月龄巴美母羊和寒羊母羊股二头肌的a*值显著(p<0.05)大于其公羊的a*值。巴美公羊的剪切力值分别显著(p<0.05)小于寒羊公羊和苏尼特公羊的剪切力值。8月龄巴美母羊和巴美公羊的a*值显著(p<0.05)小于苏尼特母羊和苏尼特公羊的a*值。同时,8月龄巴美母羊和苏尼特母羊的熟肉率显著(p<0.05)大于其对应公羊的熟肉率。各实验组的pH24显示6月龄表现出了优质的肉质特性,且其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)。同时,熟肉率随着月龄增加却呈现出先显著增加后显著下降趋势(p<0.05)。实验得出,性别因素对肉品质具有影响,巴美母羊在6月龄时表现出色泽、嫩度以及持水性能的优势。In this experiment,Bamei lamb at 4 months-of-age,6 months-of-age and 8 months-of-age were chosen to make a slaughter experiment with small tailed sheep and Sunit lamb at same age. According to the comparison of colour,tenderness,pH and cooked rate from biceps femoris of different gender,the result showed that the value of a^＊ was significant higher（p〈0.05）,whereas the shear force was significant lower （p〈0.05） in meat from female than male at 4 months-of-age among these three breed. Meanwhile,the cooked rate of these breed was significant higher（p〈0.05） in female than that of male at 4 months-of-age,except the breed of Sunit. The value of a^＊ in female of Bamei and female of small tailed sheep was higher than that of male in Bamei and small tailed sheep at 6 months-of-age,respectively（p〈0.05）. Moreover,the shear force in male of Bamei was lower than that of small tailed sheep and Sunit lamb, respectively（p〈0.05）. The female of Bamei and the male of Bamei had lower value of a^＊ than that of Sunit（p〈0.05）. In addition,the cooked rate in female of Bamei and female of Sunit was higher than that of male at 8 months-of-age（p〈0.05）. The value of pH24 exhibited an advantage quality of meat at 6 months-of age,and the shear force in these three breed decreased from 4 months-of-age and increased from 6 months-of-age（p〈0.05）. However,the cooked rated exhibited an opposite tendency（p〈0.05）. In a conclusion,gender affected meat quality significantly, particularly for 6 months old Bamei who expressed an advantage colour,tenderness and water holdinq capacity.

关 键 词：巴美肉羊 色泽 嫩度 pH 熟肉率 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]