Abstract:

The objective of this study was to investigate the difference in the glycolytic potential of longissimus dorsi (LD),
biceps femoris (BF) and triceps brachii (TB) muscles between different breeds of sheep (Bamei sheep, Small Tail Han sheep
and Sunit sheep) and the relationship between glycolytic potential and meat quality. Three breeds were slaughtered at 8
months of age and LD, BF and TB muscles were chosen. The results showed that for all the breeds investigated, LD revealed
the highest glycolytic potential and the glycolytic potential of TB was the lowest among the three muscles. Glycolytic
potential was significantly different among three breeds (P < 0.05) and followed the decreasing sequence of Bamei sheep,
Sunit sheep and Small Tail Han sheep. The lactic acid content measured at 45 min postmortem was not consistent with
glycolytic potential. The shear force of LD among different breeds was significantly different (P < 0.05) with Bamei sheep
showing the highest value and Small Tail Han sheep showing the lowest value. The cooking rate of LD from Bamei sheep
was significantly higher than that from Small Tail Han sheep and Sunit sheep (P < 0.05). Glycolytic potential of Small Tail
Han sheep had a significantly negative correlation with a* value (P < 0.05). With increasing glycolytic potential, pH24 and
shear force revealed an obvious decrease.

Key words: glycolytic potential, lactic acid, meat quality