Study On The Meat Quality And Calpain Activity Changes Of Gansu Alpine Merino

In this study,twelve health Alpine Merino were selected randomly with 2-3 years from the fieldin SunanYugur grassland and five lacal Tibetan sheep were selected as comparision.They were butchered together after 12h fasting, without water 2h.Weigh and get Longissimus muscle and other parts, then analysis and determine Gansu Alpine Merino nutritional value, meat quality, flavor, calpain, veterinary medicines remain and heavy metal element by amino acid analyzer, flame atomic absorption spectrophotometry meter UV spectrophotometer, HPLC and gas chromatography-mass spectrometer analysis and other advanced equipment and methods.The results were showed as below:1.Nutrition component: Gansu Alpine Merino dry matter, fatty and carbohydrate content were 25.87 g /100g, 2.43 g /100g, 1.06 g /100g respectively,which was higher than Tibetan sheep.The moisture content, protein, mutton ash were 74.13 g /100g, 21.29 g /100g, 0.98 g /100g respectively lower than Tibetan sheep. But besides fat, two kinds of mutton no significant differences in the nutrition(P>0.05).The Fe, Zn content higher then Tibetan sheep, the Ca, Cu content lower then Tibetan sheep. The EAA and TAA were slightly less than Tibetan sheep, but the difference was not significant. Two kinds of mutton EAA/TAA and EAA/NEAA exceeded the ideal mode, although there are 2 kinds of limiting amino acids, but the content were close to ideal mode.2.Eating quality: Gansu Alpine Merino's pH₁, pH₂₄ were 6.67,5.93 respectively higer, then local Tibetan sheep but they all within normal limits. Gansu Alpine Merino incarnadine score, water loss, shear force were 4.0, 15.85%, 4.55 kg/cm² lower than local Tibetan sheep.The marbling vein, cooking percentage and muscle fiber diameter were3.5,62.3%, 48.93μm. It can be proved that Gansu Alpine Merino mutton marble vein, water loss and cooking percentage better then local Tibetan mutton and the processability of the product was good.But its muscle fiber diameter thicker then Tibetan, So the tenderness was lower than the local Tibetan sheep.3.Volatile flavor substances:There were 97 and 78 volatile flavor compounds from Gansu Alpine Merino and local Tibetan sheep respectively. The main volatile compounds were 23 from Gansu Alpine Merino, 19 from local Tibetan sheep. In Gansu Alpine Merino the main volatile compounds making contribution to flavor and common volatile flavor substances was more then local Tibetan sheep. Heptylic,capric acid and caprylic related to goaty flavour in Gansu Alpine Merino were more then Tibetan sheep. The results show that the kinds, contents, flavor of Volatile flavor substances in Gansu Alpine Merino is better than Tibetan sheep,but goaty flavour were more then Tibetan sheep .4.Calpain activity:At the begin of slaughter,the absorbance value approach zero, calpain crude activity almost inactivated. Its crude activety increased as keeping time prolonging.The Maximum activity of Calpain Gansu Alpine Merino is 0.601 lower then Tibetan sheep. The results show that local Tibetan sheep is tender then Gansu Alpine Merino.5. Veterinary medicines remain and heavy metal element:There were no element of Pb, As, Hg were detected in two both groups. The content of sulfonamides, tetraclines and albendazole were 0μg/ kg.The results show that Gansu Alpine Merino which is no heavy metals element and drug residues is safety and high quality animal food.