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| Comparison and Analysis of Meat Quality from Different Breeds of Sheep in Tibetan |
| ZHOU Yu, ZHU Jie, CAI Wanlin, LI Zhaomin |
| 1. Institute of Food Science & Technology, Tibet Autonomous Region Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China; 2. Institute of Agricultural Quality Standards and Testing Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China |
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Abstract To compare the quality of meat from different Tibetan sheep breeds, we analyzed the physicochemical properties, processing characteristics, and nutritional indicators of the longissimus dorsi from 2-year-old sheep of various breeds. The findings reveal distinct differences in the physicochemical properties, processing characteristics, and nutritional indicators of Tibetan sheep meat across different breeds. Gamba sheep meat is rich in umami amino acids and exhibits the lowest shear strength. Sherwa sheep meat boasts the highest brightness value, a high protein content, and good chewiness, though it has a high cooking loss rate. Horpa sheep meat contains the highest C15:1 (monounsaturated fatty acids) and has a lower saturated fatty acid content, resulting in a more balanced fatty acid profile, however, it suffers from high pressure loss rate and a lower protein content. Dorma sheep meat has a higher brightness value and the highest protein content, but also a higher content of saturated fatty acids. Awang sheep meat has the highest ratio of essential amino acids, a well-balanced composition of flavor amino acids, a low content of saturated fatty acids, and excellent processing characteristics, offering even more pronounced advantages. Considering various quality indicators, Awang sheep meat is deemed the highest quality.
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2024, Vol. 38 
