Comparison and Analysis of Meat Quality from Different Breeds of Sheep in Tibetan
(
), 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.
Keywords
References
RAMANATHAN R, KIYIMBA F, SUMAN S P, et al. The potential of metabolomics in meat science: current applications, trends, and challenges[J]. Journal of Proteomics, 2023, 283(2): 173-181. DOI:10.1016/j.jprot.2023.104926.
JOANNA S. Nutritional value of meat and meat products and their role in human health[J]. Nutrients, 2024, 16(10): 1446. DOI:10.3390/nu16101446.
MA Y, HAN L J, ZHANG S T, et al. Insight into the differences of meat quality between Qinghai white Tibetan sheep and black Tibetan sheep from the perspective of metabolomics and rumen microbiota[J]. Food Chemistry: X, 2023, 10(19): 235-240. DOI:10.1016/j.fochx.2023.100843.
HUFF-LONERGAN E, LONERGAN M S. Mechanisms of water-holding capacity of meat: the role of postmortem biochemical and structural changes[J]. Meat Science, 2005, 71(1): 194-204. DOI:10.1016/j.meatsci.2005.04.022.
ROY C B, BRUCE L H. Contribution of intramuscular connective tissue and its structural components on meat tenderness-revisited: a review[J]. Critical Reviews in Food Science and Nutrition, 2023, 54(2): 31-33. DOI:10.1080/10408398.2023.2211671.
TORNBERG E V A. Effects of heat on meat proteins-implications on structure and quality of meat products[J]. Meat Science, 2005, 70(3): 493-508. DOI:10.1016/j.meatsci.2004.11.021.
OUYANG Q, LIU L H, ZAREEF M, et al. Application of portable visible and near-infrared spectroscopy for rapid detection of cooking loss rate in pork: comparing spectra from frozen and thawed pork[J]. LWT-Food Science and Technology, 2022, 160(8): 1-9. DOI:10.1016/j.lwt.2022.113304.
SUN P, LIN J X, REN X, et al. Effect of heating on protein denaturation, water state, microstructure, and textural properties of Antarctic krill (Euphausia superba) meat[J]. Food and Bioprocess Technology, 2022, 15(10): 2313-2326. DOI:10.1007/s11947-022-02881-6.
LI X, FUKUOKA M, SAKAI N, et al. Physicochemical changes in cooked prawn muscle with or without shell during water bath treatment: effect of thermal protein denaturation[J]. Journal of Food Process Engineering, 2020, 43(10): 334-341. DOI:10.1111/jfpe.13505.
ISMAIL I, HWANG Y H, JOO S T, et al. Effect of different temperature and time combinations on quality characteristics of sousvide cooked goat meat[J]. Food and Bioprocess Technology, 2019, 12(5): 1000-1009. DOI:10.1007/s11947-019-02296-7.
LIU J Q, HAN L J, HOU S Z, et al. Integrated metabolome and microbiome analysis reveals the effect of rumen-protected sulfurcontaining amino acids on the meat quality of Tibetan sheep meat[J]. Frontiers in Microbiology, 2024, 15(4): 67-75. DOI:10.3389/fmicb.2024.1345388.
ZHENG Y, WU Z, WANG P, et al. Long-chain fatty acids facilitate acidogenic fermentation of food waste: attention to the microbial response and the change of core metabolic pathway under saturated and unsaturated fatty acids loading[J]. Science of the Total Environment, 2024, 951(7): 87-95. DOI:10.1016/j.scitotenv.2024.175565.
京公网安备11010802044758号