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| Comparative Analysis of Meat Quality and Volatile Aroma Components of Lamb from Three Sheep Breeds |
| GAO Zhiying1, ZHENG Zulin2, ZHANG Jinshan1, Aini AMUTI3, SUN Baozhong2,*, ZHANG Rong2 |
| 1.Animal Science Academy of Xinjiang，ürümqi 830000, China; 2.Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 3. Xinjiang Shache Animal Husbandry and Veterinary Station, Shache 844700, China |
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Abstract This study investigated sensory and physicochemical qualities of lamb from Xinjiang Duolang sheep and crossbreeds with Dorper sheep or Suffolk sheep. The volatile aroma compounds of raw and cooked lamb were extracted by solid phase micro extraction (SPME) and comparatively analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that the meat quality of lamb from Suffolk-Duolan hybrid was the best, while lamb from Dorper-Duolan hybrid had the worst meat quality. The major aroma component of raw lamb was leaf alcohol, whereas for both roast and instant-boiled lamb, hexanal was identified as the predominant aroma compound.
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