Evaluation of Quality Characteristics of Jingyuan Lamb Meat
In order to explore the quality of Jingyuan lamb and the characteristics of the producing environment and the relationship between them,this study took 15 pieces of soil,water,and forage in the core producing area of Jingyuan lamb and 15 70-day-old Jingyuan Tan male lambs as the research objects,and analyzed their physical and chemical indexes,nutritional components and meat quality.The results showed that the water was neutral and soil was weakly alkaline in the main producing area of Jingyuan lamb,and the forage was rich in crude protein and fiber.Soil,water,and forage grass are rich in iron,magnesium,potassium,and other minerals,and heavy metal residues are lower than the provisions of national standards.The live weight,carcass weight,and slaughter rate of sheep were 21.83 kg,11.29 kg,and 51.74％,respectively.The meat color of the mutton was bright,the pH45 min value was 6.15,and the water loss rate and shear force were 19.50％and 75.57 N,respectively.The contents of crude protein,crude fat,and cholesterol in mutton were 20.10％,1.55％,and 45.47 mg/100g,respectively.Total amino acids,total essential amino acids,and total non-essential amino acids were 18.61％,7.01％,and 11.46％,respectively;total essential amino acids/total amino acids and total essential amino acids/total essential amino acids/total essential amino acids were 37.67％and 61.17％,respectively.The contents of potassium,magnesium,and calcium in mutton were 906.73,193.33,and 60.31 mg/kg respectively,which were higher than those of similar mutton products.The content of monounsaturated fatty acids in mutton was 0.91 g/100g,followed by polyunsaturated fatty acids and saturated fatty acids,which were 0.05 and 0.04 g/100g,respectively.The main characteristic flavor substances in meat were 3-hydroxybutanone(cream flavor),methyl acetate(fruit flavor),and 2-methylpropionate(fruit flavor),the contents of which were 2.76％,1.47％,and 1.77％,respectively.Mutton muscle fibers are small in diameter and dense.The contents of calcium,cobalt,molybdenum,copper,zinc,water,and crude ash in forage in the producing area significantly affected the contents of isoleucine,arginine,glutamic acid,aspartic acid,and threonine in mutton.The contents of sodium,chloride in forage and aluminum,and iron in water significantly affected the contents of C18:2n6t,C18:3n6,and other fatty acids.It can be seen that the environment of Jingyuan lamb is safe,and the environment and forage are rich in beneficial minerals,thus creating a lamb with rich minerals,good amino acid composition,and low cholesterol.
万方数据
维普
