Research On Processing Suitability Of Different Parts Of Hybrid Lamb Between Bamei Sheep And Small Tailed Han Sheep

This research was carried out with Bamei×Small tailed male sheep bred in drylot at the age of six month. Seven parts of the carcass were taken as samples, which were striploin, shoulder, kunckle, loin, chuck tender, silverside and shank. The experiment determined p h ys i co ch emi cal p aram et ers, p ro ces si n g q u ali t y, m u s cl e fi b er mi cro st ru ct ure characteristics and eating quality. Principal component analysis, cluster analysis and correlation analysis were used to choose key evaluating indices of roast, boiled and instantboiled lamb. The weight of the indices were determined by the result of principal component analysis. The results of this research provided reference for the promotion of reasonable lamb processing. The results showed as follows.1. Shear force, the ratio of protein and fat content, gel cohesiveness and myofibril protein solubility were chosen as the key evaluating indices of roast lamb. Comprehensive quality assessment was carried out in accordance with the formulaY=0.3457 × A1+0.2640 ×A2+0.2535×A3+0.1368×A4(A1-A4 represent shear force, the ratio of protein and fat content, gel cohesiveness and myofibril protein solubility). Y value less than 0.38 was not suitable for roast; Y value from 0.38 to 0.94 was more suitable for roast; Y value large than 0.94 was most suitable for roast. In this reaserch the result showed that shoulder and chuck tender were not suitable for roast; striploin, kunckle, loin and silverside were more suitable for roast; shank was most suitable for roast. Regression analysis was used to verify the comprehensive quality evaluation models. Regression equation was established by roast lamb sensory evaluation overall acceptability result as dependent variable and comprehensive quality evaluation score as independent variable: y=1.25x-0.06(R2=87.13%). It turned out that the comprehensive quality evaluation model reflected roast lamb processing suitability of different parts well.2. Fat content, shear force, hardness, emulsion stability index, gel water holding capacity, gel chewiness and red value were chosen as the key evaluating indices of boiled lamb. Comprehensive quality assessment was carried out in accordance with the formulaY=0.1087 ×A1+0.1830×A2+0.1920×A3+0.1059×A4+0.1481×A5+0.1261×A6+0.1362×A7(A1-A7 represent fat content, shear force, hardness, emulsion stability index, gel water holding capacity, gel chewiness and red value). Y value less than 0.41 was not suitable for boil; Y value from 0.41 to 0.74 was more suitable for boil; Y value large than 0.74 was most suitable for boil. In this reaserch the result showed that shoulder was not suitable for boil; striploin, kunckle, chuck tender and silverside were more suitable for boil; loin and shank were most suitable for boil. Regression equation was established by boiled lamb sensory evaluation overall acceptability result as dependent variable and comprehensive quality evaluation score as independent variable: y=1.73x-0.49(R2=81.83%). It turned out that the comprehensive quality evaluation model reflected boiled lamb processing suitability of different parts well.3. Fat content, shear force, gel water holding capacity, gel cohesiveness and red value were chosen as the key evaluating indices of instant-boiled lamb. Comprehensive quality assessment was carried out in accordance with the formula Y=0.2683×A1+0.2141× A2+0.1177×A3+0.1851×A4+0.2148×A5(A1-A5 represent fat content, shear force, gel water holding capacity, gel cohesiveness and red value). Y value less than 0.63 was not suitable for instant-boil; Y value from 0.63 to 0.77 was more suitable for instant-boil; Y value large than 0.77 was most suitable for instant-boil. In this reaserch the result showed that shoulder, chuck tender, knuckle and silverside were not suitable for instant-boil; striploin and shank were more suitable for instant-boil; loin was most suitable for instant-boil. Regression equation was established by instant-boiled lamb sensory evaluation overall acceptability result as dependent variable and comprehensive qualit y evaluation score as independent variable: y=2.52x-0.85(R2=83.34%). It turned out that the comprehensive quality evaluation model reflected instant-boiled lamb processing suitability of different parts well.