摘要： 采用二因子多水平有重复试验,对小尾寒羊、河北本地山羊和河北本地绵羊的肉品理化性状进行比较研究,揭示了三种肉羊肉品品质特性的差异。结果表明:pH24值、大理石纹、熟肉率、蒸煮损失在品种和部位间均差异不显著(P>0.05),肉色在品种间存在显著差异(P<0.05),在部位间差异不显著;pH1值在品种间存在极显著差异(P<0.01),在部位间差异不显著;失水率、系水率、水分和干物质含量在部位间存在极显著差异,在品种间差异不显著。不同部位间背最长肌失水率和水分含量最高。

关键词: 肉品品质, 理化性状, 肉羊

Abstract: The small fat -tail sheep,goat and sheep in Hebei was comparatively studied on physicochemical propertiesof the meat,in a two factors experiment at multiple levels with repeated observations .The paper revealed the differencesof the meat quality characteristics .The result shows that there were no significant difference on pH24 value ,marblingscore,cooked meat per,steam boiling loss per among different breeds and regions(P >0 .05).There were significant differenceon meat color among different breeds(P <0 .05), there are no significant difference on meat color among differentregions .The factor of breed had a very significant difference(P <0 .01)on pH1 value,and no significant difference amongdifferent regions .There were a very significant difference on water loss per,holded water per,content of water and drymatter among different regions,and the factors had no significant difference among different breeds .The water loss per andcontent of water of the musculus longissimusdorsi was the highest in different region .

Key words: Meat quality, Physicochemical properties, Mutton sheep

中图分类号: 

• S826