| As a donkey from the draft to the meat, Study on the meat performance of donkey aroused people’swidespread interest. Recently the research of donkey focused on the genetic correlation, the relationbetween body weigh and measurement, protecting and utilizing the donkey breed, elimination of themeat performance of draft donkey, and nutritional composition of the donkey meat. The meat quality ofyoung donkey and improvement of the meat quality were not reported.The test measured histological features and Physicochemical properties of10parts of muscles of3fattening bohai male donkeys, and compare with the control group. The results are as follows:The muscle fiber density of fattening bohai male donkey is larger, fiber diameter is thinner, singlemuscle fiber cross-sectional area smaller than the donkey meat of control group. pH value and meatcolor are in the normal range, Steaming and boiling loss and pressing loss of fattening male donkey arelower than the donkey of control group. Shear stress value of the fatting group is also lower than thecontrol group, in addition to the shear force value of biceps femoris is4.31kg, the shear force value ofother parts is less than3.5kg. The level of the tender standards has reach the standard of steak meattenderness in Italy and the United States. The meat can be raw material for baking and frying. Fatcontent of fatting group is higher than the control group, in addition to arm triceps (2.52%) content islower than other parts, the other parts is above4.00%; the meat has smaller hardness, lower cohesion,easier to chew than the control group.The meat of10parts of bohai male donkey has the normal range in pH value, and meat color. themeat of the middle parts has thinner diameter, higher density, lesser single muscle fiber area than thebefore quarter cuts and the hind quarter cuts. the Steaming and boiling loss of meat in the middle part islower than the before quarter cuts and the hind quarter cuts. Pressing loss are lower than the hindquarter cuts. the shear stress values of meat in the middle part(＜3.5kg) are lower than the hind quartercuts. the level of the tender standards has reach the standard of steak meat tenderness in Italy and theUnited States. The meat can be baked. Its fat content(＞5.00%) is higher than the before quarter cutsand the hind quarter cuts, the middle part meat has smaller hardness and easier to chew than the beforequarter cuts and the hind quarter cuts. It has the best meat quality. Arm triceps have similar variousindicators with the middle part meat, but its fat content is low.In the process of maturity, the donkey meat has the normal range in pH value, and meat color, form3d to6d, and the Steaming and boiling loss is abort26%.It has good process ability. Pressing loss ofdonkey meat is the lowest, at3d. The shear force value is4.29kg. has reached the standard of steakmeat tenderness in Italy and acceptable grade in the United States. Pressing loss of donkey meat is the lowest, at6d. The shear force value is3.90kg. has reached the standard of steak meat tenderness inItaly and the United States. The meat can be baked.The study found that fattening of donkey meat quality have obvious improvement and provided thefoundation for the fattening donkey. The meat quality in different parts has significant differences. Themeat of the middle parts has the optimal meat quality, arm triceps has better meat quality, Based onthe differences of the meat quality, it is necessary to practice segmentation, to increase the value of thedonkey meat. And also provide the reference basis to develop and utilize the meat of the bohai donkey.In the maturity process, the donkey meat has completed maturity in3d. the shear force value hasreached the standard of steak meat tenderness in Italy and the United States at6d.After6d,the pressingloss and the Steam boiling loss of meat has increased.The maturity process Should be ended.Andproviding basic parameters for the mature process of fattening donkey meat. |
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