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Position: Home > Articles > Comparative Research on meat Quality between Gannan Tibetan Sheep and Tan Sheep etc Journal of Animal Science and Veterinary Medicine 2009,28 (2) 12-14

甘南藏羊与滩羊等品种羊肉品质对比研究

作  者:
杨树猛;郭淑珍;格桂花;赵光平;杨秀兰;张玉珍;辛梅英;牟永娟
单  位:
甘肃省甘南州畜牧科学研究所
关键词:
甘南藏羊;滩羊;食用品质
摘  要:
甘南藏羊肉色深红(4.10分),大理石纹评分1.60;pH分别为6.26~5.55,均在正常范围;系水率59.82%、熟肉率63.76%。系水率低于小尾寒羊、滩羊、波蒙F1、陶蒙F1、当地蒙古羊熟肉率除低于当地蒙古羊外,高于小尾寒羊、滩羊、波蒙F1羊、陶蒙F1羊;剪切力6.40kg/cm2,嫩度稍好于当地蒙古羊,综合品质独特。
译  名:
Comparative Research on meat Quality between Gannan Tibetan Sheep and Tan Sheep etc
作  者:
Yang Shu-meng,Guo Shu-zheng,Ge Gui-hua,Zhao Guang-ping,Yang Xiu-lan,Zhang Yu-zheng,Xin Mei-ying,Mu Yong-juan.(Animal Husbandry science Institute of Gannan Tibet Nationlity Autonomous prefecture,Hezuo,Gansu province,747000 China;)
关键词:
Gannan tibetan sheep,Tan sheep,meat quality.
摘  要:
Gannan Tibetan sheep has crimson 'flesh color which index is 4.10 and the marbling score is 1.60,while the pH is 6.26~5.55 respectively,which in the normal pH range.The water loss in Tibetan sheep is 59.82% lower than that in the breeds of Small tail Han sheep,Tan sheep,Borderdale×Mongolian F1 sheep,Dorset×Mongolian F1 sheep and local Mongolian sheep.On the other hand,the cooked meat percentage in Tibetan sheep is higher than that in Small tail Han sheep,Tan sheep,Bordale×Mongolian F1 sheep,Dorset×Mongolian F1 sheep,except for lower than that in local Mongolian sheep.The shear stress is 6.40kg/cm2 in Tibetan sheep.And the tenderness of Tibetan sheep is better than that of local Mongolian sheep which proves.

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