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| Physiochemical Properties and Near Infrared Spectroscopic Characterization of Oula Tibetan Sheep Meat |
| WANG Zhen-yu，Wang Pei-pei，CHEN Li，RAO Wei-li，ZHANG De-quan |
| Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Agro-Products Processing Science
and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China |
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Abstract Oula Tibetan sheep is a mutton sheep that lives on the Qinghai-Tabet Plateau and has an excellent tolerance to high cold and anoxia. In this study, longissimus dorsi muscles of Oula Tibetan sheep (1 to 1.5 years old) were analyzed for physiochemical properties and characterized by near infrared (IR) spectroscopy. The contents of protein and intramuscular lipid were 24.18%and 2.05%, respectively, the shear force was 40.92 N, and the overall quality was considered as good. Original near infrared spectra of longissimus dorsi muscles revealed two absorption peaks, at 1180 nm and 1450 nm, respectively. First derivation allowed effective processing of original specteral data. Processed near infrared spectra displayed an obvious absorption peak at 1380 nm. The results deomonstrated that Oula Tibetan sheep meat has excellent eating and cooking quality, which corresponds to its unique near infrared spectroscopic characteristics.
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2012, Vol. 26 
