Evaluation and analysis of quality and flavor of Black Tibetan sheep meat at different ages
The experiment aimed to study the effects of different rearing months on the culinary quality,nutritional quality,and flavor of Black Tibetan sheep meat.Fifteen healthy Black Tibetan lambs with similar body weights were randomly divided into three groups,with five replicates per group and one lamb per replicate.The three groups of Black Tibetan sheep were fed a diet mainly consisting of corn,oat hay,and oat silage under the same rearing conditions and raised to 6 months,12 months,and 24 months of age,respectively.The results showed that compared to the meat of 12-month-old and 24-month-old Tibetan black sheep,the meat from 6-month-old lambs had the lowest shear force and water loss(P＜0.05),the highest moisture content(P＜0.05),and the lowest fat content(P＜0.05).Compared to the meat of 24-month-old sheep,the cooking loss of meat from 6-month-old lambs was significantly reduced(P＜0.05),and the cooked meat yield significantly increased for both 6-month-old and 12-month-old lambs(P＜0.05).Compared to the meat of 24-month-old sheep,the shear force of meat from 12-month-old lambs was significantly reduced(P＜0.05),and both the cooked meat yield and moisture content significantly increased(P＜0.05).A total of 37 volatile flavor compounds were detected in the meat of the three groups of Tibetan black sheep using GC-IMS technology,including alcohols,ketones,aldehydes,terpenes,and esters.The meat from 6-month-old lambs had the highest content of alcohols,terpenes,and esters,while the meat from 12-month-old and 24-month-old lambs had the highest content of ketones and aldehydes,respectively.Orthogonal partial least squares-discriminant analysis(OPLS-DA)and relative odor activity values(ROAV)identified 2,3-butanediol,heptanal,hexanal,ethyl acetate,nonanal,and 3-(methylthio)propanal as the main characteristic flavor compounds in the meat of Tibetan black sheep of different ages.The study indicates that the meat from 6-month-old Tibetan black lambs has the best culinary quality,with a richer content and variety of volatile flavor compounds,among which 2,3-butanediol,3-(methylthio)propanal,limonene,γ-terpinene,ethyl acetate,and butyrolactone are the key flavor compounds.
Black Tibetan sheepdifferent agemeat qualityflavor substancerelative odor activity value
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