›› 2011, Vol. 38 ›› Issue (5): 210-213.

• 畜产品加工 • Previous Articles     Next Articles

Study on the Physical Meat Indicators in Yunnan Guishan Red-boned and Normal Boned Goat

GU Da-hai1, XU Zhi-qiang1, CAO Zhen-hui2, CHEN Yun-peng3, LIN Qiu-ye2, HUANG Qi-chao1, JIA Jun-jing2, GE Chang-rong2   

  1. 1. College of Food Science,Yunnan Agricultural University, Kunming 650201,China;2. Yunnan Provincial Laboratory of Animal Nutrition and Feed Science,College of Animal Science and Technology, Yunnan Agricultural University,Kunming 650201, China;3. The Institue of Animal Husbandry and Technical Appication of Yunnan Mile Country,Mile 652300,China
  • Received:2010-10-25 Revised:1900-01-01 Online:2011-05-20 Published:2011-05-20

Abstract: Sixteen castrated male goats each of red-boned goats and normal boned goats were used to evaluate on the meat quality in the Yunnan Guishan of China. The meat from red-boned goats had significantly higher a* values of LD muscle at 45 min of post-mortem(P<0.05), while the normal boned goats had significantly higher CIE L* and b* value in rump muscle (B femoris, BF) at 24 h of post-mortem(P<0.05).The red-boned goats had significantly higher muscle shear force than that of the normal bone goats in both types of muscle (P<0.05). No significant differences between the two types of goats were measured for cooking rate, water holding capacity (WHC), muscle fibre diameter and density in both types muscle (P>0.05). The meat from red-boned goats had significantly lower (P<0.05) ordor and significantly higher overall flavour compared with the normal boned goats (P<0.05) and no significant difference was measured for juiciness, tenderness, oiliness and connective tissue score between the two types hybrid goats(P>0.05).

Key words: Yunnan Guishan; red-boned goats; meat; physical indicators

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