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

CLC Number: 

• S826