Study On The Histological And Physicochemical Characteristics Of Muscle In Mutton Sheep

In recent years, sheep industry was rapidly developed in our country, especially in Hebei province. In order to better utilize small fat-tail sheep and crossbreds sheep in Hebei province, some histological, physicochemical characteristics of their meat were studied in this experiment. The tested characteristics includes muscle fiber diameter, cross section area, density, pH1 value, pH24 value, meat colour score, marbling score, lost water rate, holded water rate, cooking rate, steam boiling loss, water, dry matter, crude fat. The correlation between histological characteristics and physicochemical ones was analyzed. The difference in such characteristic as before between different breeds, breeds(small fat-tail sheep, D×S, T×S, sheep and goat in Hebei)and body parts(musculus triceps brachii, musculus longissimus dorsi, and musculus biceps femoris) was tested and so the regulation of change in meat quality was disclosed. The factor of breed (small fat-tail sheep, D×S, T×S) there were no significant different (P>0.05) on density, marbling score, lost water rate, holded water rate, cooking rate, steam boiling loss, water, dry matter, crude fat, there was significant different (P<0.05) on meat colour score, there was a very significant different (P<0.01) on pH24 value, there were significant different (P<0.05) on muscle fiber diameter and cross-sectional area both small fat-tail sheep and D×S, there were a very significant different (P<0.01) on muscle fiber diameter and cross-sectional area both D×S and T×S, there was significant different (P<0.05) on pH1 value both small fat-tail sheep and D×S, there were a very significant different (P<0.01) on pH1 value both small fat-tail sheep and T×S. The factor of breed (small fat-tail sheep, sheep and goat in Hebei) there were no significant different (P>0.05) on muscle fiber diameter, pH24 value, water loss rate (WL), holded water rate, marbling score, cooking rate and steam boiling loss and cooked meat rate, there were significant different (P<0.05) on cross section area, density, meat colour score and crude fat. Among the three samples (small fat-tail sheep, D×S, T×S), there were no significant different (P>0.05) on muscle fiber diameter, cross section area, pH1 value, pH24 value, marbling score, cooking per, steam boiling loss and crude fat; there were significant different (P<0.05) on density and meat colour score; there were a very significant different (P<0.01) on water and dry matter; there were significant different (P<0.05) on lost water rate and holded water rate both musculus longissimus dorsi and musculus triceps brachii; there were a very significant different (P<0.01) on lost water per and holded water per both musculus longissimus dorsi and musculus biceps femoris. Among the three samples (small fat-tail sheep, sheep and goat in Hebei), there were no significant different (P>0.05) on muscle fiber diameter, cross section area, density, pH1 value, pH24 value, meat colour score, marbling score, cooking per, steam boiling loss, and muscle fiber density, there was significant different (P<0.05) on crude fat; there were a very significant different (P<0.01) on lost water per, holded water per, water, dry matter. The results indicated that the meat of T×S was the best tenderness than else breeds. Sheep in Hebei was tenderness. Meat quality of longissimus dorsi was most tendness in different anatomical location, but it was badly on holded water.