The Study On Muscle Histological Characteristics And Physicochemical Characteristics Of Meat From Boer Goat

Boer goat is currently the world's most famous meat goat breeds. Its were introduced to improve our goat breeds in 1995. In the experiment one some histological, physicochemical characteristics of meat from pured Boer goat was studied in order to systemicly study its meat quality. These characteristics includes muscle fiber diameter, cross section area, density, pH₁ value,pH₂₄ value, meat colour score, marbling score, lost water per, holded water per, cooking per, steam boiling loss, storing loss, water, dry matter, crude fat. The correlation between histological characteristics and physicochemical ones was analysed. The difference in such characteristic as before between different breeds, sexes and body parts was tested and so the regulation of change in meat quality was disclosed. Small fat-tail sheep as a comparison. The results showed that muscle fiber diameter of Boer goat was 36.73μm,muscle fiber cross-sectional area was 958.46μm², muscle fibers density was 1136.68N/mm², pHi value was 6.63, pH₂₄ value was 6.24,meat color was 2.94,Marbling was 1.78,lost water per was 3.10%, holded water per was 96.85%, cooking per was 60.56%, steam boiling loss was 21.99%, storing loss was 11.80%, water content was 74.99%, dry matter was 25.10% and crude fat was 1.14%.Results also showed that the factor gender of Boer goat (Boer goat ram and Boer goat ewe)had very significant(P＜0.01) effect on Muscle fiber density, dry matter content.The factor of anatomical location(triceps brachii,longissimus dorsi and biceps femoris) of Boer goat had significant (P＜0.05) or very significant(P＜0.01) effect on pH₁ value,pH₂₄ value, meat colour, marbling and crude fat. The factor of breed(Boer goat and Small fat-tail lamb)had significant (P＜0.05) or very significant(P＜0.01) effect on muscle fiber diameter, cross section area,density, pH₁ value,pH₂₄ value, meat colour, marbling, lost water per, holded water per, storing loss, water and dry matter. Meat quality of Boer goat ewe was more tenderness than Boer goat ram in gender. Meat quality of longissimus dorsi was most tenderness in different anatomical location of Boer goat. Compared with Small fat-tail sheep,meat quality of Boer goat was lack of tenderness and water holding capacity was worse and was easy to lose moisture. Correlation analysis showed that muscle fiber diameter was highly significantly (P＜0.01)positively related with muscle fiber cross-sectional area, muscle fiber diameter was positively related with meat color and lost water per, but negatively related with ph₁ value,marbling and holded water per. Muscle fiber diameter hadn't correlationship with pH₂₄ value. Muscle fiber cross-sectional area was highly significantly (P＜0.05) positively related with muscle fiber density. Muscle fiber cross-sectional area was positively related with pH₂₄ value, meat color and holded water per, but negatively related with ph₁ value,marbling and lost water per. Muscle fiber density was positively related with holded water per, but negatively related with pH₁ value,pH₂₄ value,meat color ,marbling and lost water per. Lost water per was highly significantly (P＜0.05) negatively related with holded water per, but positively related with steam boiling loss and storing loss, lost water per was negatively related with cooking per. Holded water per was positively related with cooking per, but negatively related with steam boiling loss and storing loss.Other characteristics existed in varying degrees of correlation. It had differences in the correlationship among different anatomical location of Boer goat.