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| Instant Boiling Characteristics of Oula Tibetan Sheep Meat |
| GAO Lingling, WANG Zhenyu, ZHANG Caixia, LI Zheng, ZHANG Dequan* |
| Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China |
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Abstract Mutton slices from forelegs, hindquarters and flank of male and female adult Oula Tibetan sheep were examined for sensory quality, physicochemical properties and protein degradation characteristics after instant boiling. The results showed that ewe meat were more suitable for instant boiling due to higher sensory scores compared to ram meat. Flank had the best sensory quality, followed by hindquarters. Aldehydes were the most important volatile flavor compounds for instantboiled Oula Tibetan sheep meat. Ram meat had higher aldehydes contents compared to ewe meat, and hindquarters had higher aldehydes contents compared to the other meat cuts. The degradation degree of myofibrillar proteins of ewe meat was larger than that of ram meat. Instant boiling loss of forelegs was the largest, and flank showed the least instant boiling loss.
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