蘇尼特羊宰后肌肉品質(zhì)及其變化規(guī)律的研究.pdf

1、內(nèi)蒙古農(nóng)業(yè)大學(xué)碩士學(xué)位論文蘇尼特羊宰后肌肉品質(zhì)及其變化規(guī)律的研究姓名：席其樂(lè)木格申請(qǐng)學(xué)位級(jí)別：碩士專(zhuān)業(yè)：農(nóng)產(chǎn)品加工及貯藏工程指導(dǎo)教師：莎麗娜20070501Study011SunitMuttonQualityandChangingRules^bstractSunitmuttonwasclassifiedindifferentages(69month，1418month)anddifferentparts(frontshouldermus

2、cletenderloin|ongissimnsdomi，bicepsfemoris)，andstoredin4℃conditionsWetestedslaughterquality，physicochemicalqualityandediblequalityatper24hfor5daysneparallelsamplewasSmallfat—tailsheepmeatnemeasureddataprovedthatSunitmutt

3、on’goodqualityAtthesametimeweanalyzedtheinfluenceofbreed，ageandanatomicpartsonmuttonqualityTheresultsindicatedthatSunitmusclehadbdghtlusterrichelastioty，goodwaterholdingcapability，highproteincontent，highcookedmeatrate，lo

4、wcholesterolcontentandhigll殍ycogencontentSunitsheepmusclealsohadthegoodqualityofmaterialandtheorganizationalstructure，theexquisitemusclefiberthesmallshearingforceItexplainedSunitmuttonnotonlyhadmoreidealoutwardappearance

5、requestandfinestoringstabilitybutalsohaddelicatejuicinessandgoodediblequalityKeywords：＆‘^ffSheep；Smallfattailsheep；Physicochemicalpropertiesy；Changingrule0irectedby：associateProfShaLirtaAppIleantforMasterdegree：XiOiIemug