关键词: 小尾寒羊, 理化特性, 肉用品质, 评价指标

Abstract: The native breed small-tail han sheep was studied on composition,texture properties and meat quality in different parts of ovine carcass (back,lumbar,ribs,front legs,hind legs,and tendon). Sensory evaluation of the products processed by meat cuts was conducted. The results showed that the six anatomical parts can be classified to two groups: legs and trunk,according to physico-chemical properties and texture properties. Between two parts for legs and trunk,the fat content of meat,color,water-holding capacity,share force,muscle fiber diameter and density are significantly different (p<0.05). The fat content in muscle affects the flavor of mutton products,and it can be used as the main index for flavor evaluation. Shear force,muscle fiber diameter and density can be used as the main index for muscle tenderness evaluation. The parts of lumbar and ribs haves higher fat content and water-holding capacity,thinner muscle fiber diameter and smaller shear force,and they have good meat qualities such as intenderness and flavor. The parts of lumbar and ribs are the best raw materials for processing the products of barbeque or rinsed mutton.

Key words: small-tail sheep, physico-chemical properties, meat quality, index of evaluation