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Comparative Analysis of Meat Quality in Different Parts of Small-Tailed Han Sheep

Comparative Analysis of Meat Quality in Different Parts of Small-Tailed Han Sheep

Junyan Bai*, Zhihao Dong, Youbing Yang, Ziheng Li, Xiaoning Lu and Huirong Gong

College of Animal Science and Technology, Henan University of Science and Technology, Luoyang 471003, China

*     Corresponding author: byezi@163.com

ABSTRACT

A comparative analysis of meat quality traits at different segmented parts of small-tailed Han sheep was conducted. The results showed that drip losses of back and tendon were obviously lower than those at other parts (P<0.05). Cooking loss of tendon was significantly lower than that at other parts (P<0.05). The shearing force of hind leg was obviously lower than that at other parts (P<0.05). The flesh color of waist was significantly lower than that at other parts (P<0.05). Crude protein contents in forelegs, hind leg and back were remarkably higher than that in waist (P<0.05). The crude fat content of the waist was significantly higher than that of other parts (P<0.05). To sum up, due to low shearing force, meat quality of hind leg was tender just with slightly low crude fat content; crude fat content of waist was high, so flavor of waist was good. The correlation coefficients of flesh color with crude fat and shearing force were -0.425 and 0.176, respectively, and the correlation coefficients of cooking loss with crude protein and drip loss were 0.272 and 0.179, respectively.
 

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Pakistan Journal of Zoology

June

Vol. 53, Iss. 3, Pages 801-1200

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