Study On Suitability Evaluation Of Mutton For Smoking Products

The characteristic of raw meat is a major factor that affects quality of smoked mutton, but the method on suitability evaluation of mutton for smoking production is absent which hinders the development of smoked processing in mutton. We collected double-sided topside and M. longissimus from 10 breeds of mutton, in order to analyse these indice about sensory quality, raw meat quality, smoked meat quality characteristics of smoked meat comprehensively. The research studied a relationship between the quality of raw meat and smoked products by multivariate statistical analysis, confirmed the demand for raw meat characteristics, established the standard of mutton processing quality evaluation for smoking production and selected the special raw meat for smoking. More importantly, it provided the theoretical basis and technical support for mutton processing. The main results are as follows:The breed has a great influence on smoked mutton quality. The topside and M. longissimus from the Tan mutton had the highest overall acceptability scores after smoking. The sensory quality scores of topside muscles was greater than the M. longissimus muscles in view of the breed. The scores of sensory quality between topside and M. longissimus muscles from the same variety of mutton had no significant change. By correlation analysis (CA) and Hierarchy Process (AHP), the research selected the appearance and juice as the key indexes of sensory quality in smoked mutton. The sensory evaluation model of smoked meat was as follows, overall score=0.596xAppearance+0.633xJuice-1.487 (R2=0.811). In total, the appearance and juice can be used to predicted the consumer acceptability in smoked mutton.The different breeds of mutton showed differences in the speciality of raw meat, myofibril and smoked mutton. The fibre diameter, sarcomere length had significant difference in different breeds of mutton(P<0.05). The water content in topside was higher than that in M. longissimus in the same breed, but protein content, fat content, L* value (appearance) of topside muscles were lower than that in M. longissimus in the same breed. For different breeds, M. longissimus of pH24 is larger than topsides, but a* value was opposite.Fat content, a* value, fiber density, sarcomere length were chosen as core indexes in smoking topsides for suitability evaluation while protein content, fat content, fiber diameter, sarcomere length as core indexes in smoking M. longissimus by multivariate statistical analysis. Equation for evaluating smoked topside and M. longissimus was established as: Yi=0.2645xfat content+0.2786xa* value+0.2223xfiber density+0.2347×sarcomere length, Y2=0.2130xprotein content+0.2926xfat content+0.2143×fiber diameter+0.2801×sarcomere length.