关键词: 巴美肉羊, 色泽, 嫩度, pH值, 熟肉率

Abstract:

In this study, Bamei lambs at the ages of 4, 6 and 8 months were compared with small-tail lambs and Sunit
lambs of the same ages in terms of color parameters, tenderness, pH and cooking yield of biceps femoris, triceps brachii
and longissimus dorsi. The results showed that the tenderness of all the investigated muscles from Bamei lambs at the age
of 4 months was significantly better than that of small-tail lambs and Sunit lambs (P ＜ 0.05). Meanwhile, the tenderness
and cooking yield of biceps femoris from Bamei lambs at the age of 6 months and the tenderness of longissimus dorsi
at the age of 8 months were significantly better than that of small-tail lambs and Sunit lambs (P ＜ 0.05). In addition, as
the age increased from 4 to 8 months, the shear force of biceps femoris and triceps brachii from Bamei lambs initially
declined to the minimum value (P ＜ 0.05) at 6 months and then rose; cooking yield of Biceps femoris exhibited an
increasing trend, but that of triceps brachii tended to increase initially and then decrease; a* value of triceps brachii
became significantly increased (P ＜ 0.05), while L*and a* values of longissimus dorsi showed a significant elevation
only at 8 months (P ＜ 0.05). Hence, Bamei lambs has a superior eating quality at the age of 6 months, and it is concluded
that the best slaughter age is 6 months.

Key words: Bamei lamb, color, tenderness, pH, cooking rate