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《CHINESE JOURNAL OF ANIMAL SCIENCE》 2000-03
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Studies on the Compolsition and Quality of Small-tail Sheep Meat

ZENG Yong-qing 1,WANG Hui 1, CHU Ming-xing 2 (1.College of Anim Sci, Shandong Agric Uniu, Taian 271018, China; 2.Institute of Anim Sci, China Acad of Agric Sci, Beijing 100094,China)  
The native breed-Small tail sheep (SFTS) was studied on properties and quality of meat in a two factors experiment at multiple levels with repeated observations. Results indicated that the factor of slaugnter age (12 month old and 18 month old) had significant(P0.05) or very significant (P0.01) effect on meat marbling, water loss% (WL), elastic hardness (EH), cooked meat%, shear force, content of intramuscular fat (IF), muscle fiber diameter (FD) and density (DF). The factor of anatomical location(longissimus dorsi and biceps femoris) had significant(P0.05) effect on WL,EH,FD and DF.Results also showed that the meat of SFTS had normal deep red color, good elasticity and high water holding capacity (mean WL 6.86%). Moreover, the meat had good histological texture and structure with fine muscle fiber and appropriate amount of IF distributed uniformly. It proved that the meat of SFTS had not only ideal appearance and high storage stability, but also good eating quality such as in juiciness, flavour and tenderness. In addition, the study explored valuably scientific use of meat in different location of SFTS at different age.
【Fund】: 国家自然科学基金农业倾科项目!中的部分研究内 容 (批准号 :39770 5 41 )
【CateGory Index】: S826.1
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