Study On Quantitative Indicators Of Goat Meat Eating Quality (Tenderness)

Tenderness is an important parameter as meat, and an important standard of the quality of meat the parameter indicates, the structure of meat and the characteristics of different proteins. It directly affects the edible valuable and commodity valuable.This experiment was studied on the tenderness of goat which is hybridization by using high precision TA. XTplus. According to biology statistical method, we compared F1, F2, and F3 in different age of the moon (6 ages of the moon, 8 ages of the moon, and 10 ages of the moon) with the Guanzhong milk goat. We studied the relations between the muscle fiber structure and tenderness under similar feed and management. The tenderness relate with collagen in muscle. Concretely, the collagen is composed of hydroxyproline. By using different measure, we compared testing data parameters and the parameters judging by feelings with different hybridization goat meat.The experiment results show:(1) It is proper that the strength of the first peak point testing by the tooth type measure indicates the tenderness of the meat(r=0.88658).(2) Through the hybridization , the tenderness of goat meat is improved , and the ten months old goat'tenderness of F2 is the best.(3) The differences were not significant between the muscle fiber diameter, the radical and the tenderness,i.e. the muscle fiber diameter and the radical influence the tenderness not obviously, The correlation coefficient is respective 0.1034 and 0.0781;(4) Compare with Texture Analyser(VBF)'s data, there are significant relationship(r=0.64770> 0.576=r0.05(10)) between tenderness and the content of hydroxyproline. So we can conclude that, the method which measures the content of hydroxyproline can reflect tenderness exactly.