Studies On Meat Character Of Nutria And The Development Of Nutria Meat Production

The current development of nutria farming is rapidly. The nutria meat is high nutrition, low fat, low cholesterol. Nutria meat is being gradually popularity. But at present a series of study that the carcass quality, meat quality characteristic, nourishment composition, mincemeat quality, the product processes of nutria is beginning. This theme mainly researched three angles of the fleshy quality, mincemeat quality and product developing of the nutria meat as its basis theory .The results we obtained as follows:1. Dressing proportion of Nutria was 52.04%. Ratio of meat is 52.13%. Protein content is 21.6%, fatness is 1.0%, mineral content is 1.0% in the fresh Nutria meat. The protein content of Nutria was relatively high. The meat contents all sorts of the amino acids that human need. The essential amino acids composition was enough and match reasonable.The meat color is really good, and the nutria meat have lowest tenderness than beef, mutton and pork. After slaughter, pH-value decreased firstly and then increased with the increasing of post-mortem. It waste 9.5 hours that the pH-vale arrived the lowest point at 4 .And waste 8.5 hours at 20. The lowest pH-value is 6.06 and 5.88 in different temperature circumstance. After slaughter 16 hours and 13 hours. And the pH-value was stable.2. Mincemeat have different gel character and color at different process and the different ingredient. When pH-value was 7.25 ,the mincemeat have biggest gel strength. The lightness was best when pH-value was about 6.25.The gel strength and the elasticity increased with the chopping time, and at 25 minute attain max gel strength, the color-value of the mincemeat increase with the choping time extension. The gel characteristic increases with the salt increased. The gel strength increased when increasing the soybean protein addition, but springiness decreased. The phosphate addtion increased the gel strength, but decrease thecolor-value. When the starch was added, the gel strength of mincemeat increased gradually, but decreased the lightness and redness. The green lentil starch was the best in gel strength.3. Consider the different ingredient have different influence on the product flavor. According to the gel characteristic, color sensory evaluation etc. assess the production to get the best ingredient proportionment. The Nutria flavor sausage: cumin 0.5%, starch 15%, soybean protein 3%,cylodextrin 0.02%;The bone mud sausage: bone mud proportionment not over 3%;The fiber powder sausage -.inside fiber powder 3%;The onion flavor nutria stick: The onion paste 4%, sesame oil 3%, sesame 4%;The chili flavor stick :chili powder 0.6% ;Soup braise Nutria meat: Sauce 5%,sugar 6%,cooking wine 4%.