Martínez-Cerezo S, Sañudo C, Panea B, Medel I, Delfa R, Sierra I, Beltrán J A, Cepero R, Olleta J L
Department of Animal Production and Food Science, University of Zaragoza, C/Miguel Servet, 177, 50013 Zaragoza, Spain.
Meat Sci. 2005 Feb;69(2):325-33. doi: 10.1016/j.meatsci.2004.08.002.
The effects of breed, slaughter weight and ageing time on the meat quality of the three most important Spanish breeds were considered. Two hundred and twenty-five lambs of Rasa Aragonesa-local meat breed-, Churra-local dairy breed- and Spanish Merino were used. Animals (75 of each breed) were slaughtered at three different live weights (10-12, 20-22 or 30-32 kg), and the meat was aged for 1, 2, 4, 8 or 16 days. The meat pH, colour, amount of haem pigments, intramuscular fat, moisture, hydroxyproline content and sarcomere length were measured at 24 h post-mortem. Meat texture was measured by compression after each ageing time. The pH of the samples ranged from 5.50 to 5.58. Meat colour varied with breed and slaughter weight (P⩽0.01), the M. longissimus thoracis was lighter in the youngest animals and in the Churra breed and redder in Merinos. Intramuscular fat increased and moisture decreased for heavier lambs. Differences in collagen were associated with breed (P⩽0.01); total and insoluble collagen contents were higher in the Churra breed. Sarcomere length was only slightly affected by slaughter weight. Meat from the Churra breed had the highest values at high levels of compression. Suckling lambs (10-12 kg) had greater myofibrillar toughness than heavier lambs and ageing strongly influenced myofibrillar tenderness.
研究了品种、屠宰体重和成熟时间对西班牙三个最重要品种羊肉品质的影响。选用了225只羔羊，分别为阿拉贡本地肉用品种、丘拉本地乳用品种和西班牙美利奴羊。每个品种75只羊，分别在三个不同的活重（10 - 12千克、20 - 22千克或30 - 32千克）下屠宰，肉品成熟1、2、4、8或16天。宰后24小时测定肉的pH值、颜色、血红素含量、肌内脂肪、水分、羟脯氨酸含量和肌节长度。每次成熟时间后通过压缩测定肉的质地。样品的pH值在5.50至5.58之间。肉的颜色因品种和屠宰体重而异（P⩽0.01），胸最长肌在最年幼的动物和丘拉品种中颜色较浅，在美利奴羊中颜色较红。较重羔羊的肌内脂肪增加而水分减少。胶原蛋白的差异与品种有关（P⩽0.01）；丘拉品种的总胶原蛋白和不溶性胶原蛋白含量较高。肌节长度仅受屠宰体重的轻微影响。丘拉品种的肉在高压缩水平下具有最高值。哺乳羔羊（10 - 12千克）的肌原纤维韧性比体重较重的羔羊大，成熟对肌原纤维嫩度有很大影响。
