关键词: 云南圭山; 红骨山羊; 肉; 物理指标

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