不同月龄羊肉原料肉品质与涮食羊肉品质的关系

以6、12、18、24月龄的舍饲巴寒杂交羊为研究对象,每个月龄选择10头胴体质量相近的肉羊(公母各半)进行屠宰,采集后腿肉分析其理化特性、肌纤维特性、涮制出品率与涮食羊肉食用品质。结果表明:除了p H_(24)值、涮食羊肉弹性与涮制出品率外,不同月龄巴寒杂交羊后腿肉理化特性、肌纤维特性、涮食羊肉剪切力和质构、感官评价指标均存在显著差异(P0.05);咀嚼性、硬度与肌节长度呈显著正相关,相关系数为0.618和0.639;弹性与肌纤维密度呈显著正相关,相关系数为0.588;胶原蛋白含量与涮制出品率呈显著负相关,相关系数为-0.458;6月龄羔羊肉感官评价指标色泽、嫩度、风味以及总体可接受性得分均显著优于24月龄(P0.05),羔羊涮食羊肉片更受感官评价人员的喜爱。研究证实低月龄羔羊肉更适宜涮制食用。

Relationship Between Raw Mutton Quality and Instant-Boiled Mutton Quality from Sheep at Different Months of Age

The experiment was carried out with Bamei × small tailed sheep fed in a drylot and slaughtered at 6, 12, 18 and 24 months of age (10 half male and half female animals with similar carcass weights at each age) to determine physicochemical parameters, muscle fiber characteristics, and the yield and sensory quality of instant-boiled mutton from hindquarters. The results showed that except pH24 (pH at 24 h postmortem) and the elasticity and yield of instantboiled mutton, there were significant differences in all investigated parameters of hindquarters from sheep carcasses at different slaughter ages (P < 0.05). Both hardness and chewiness were positively correlated with sarcomere length (r = 0.639 and 0.618, P < 0.05), and likewise springiness was positively correlated with muscle fiber density (r = 0.588, P < 0.05). Collagen content was inversely correlated with the yield of instant-boiled mutton (r = −0.458, P < 0.05). The color, tenderness, flavor and overall acceptance score of instant-boiled mutton from sheep slaughtered at 6 months of age were significantly better than those of sheep slaughtered at 24 months of age (P < 0.05). The sensory quality of instantboiled lamb was more popular among sensory panelists than that of sheep slaughtered at older ages. Therefore, meat from young lambs was more suitable for instant boiling than older ones.