Abstract:Herein, the differences in the edible characteristics, nutritional quality, and flavor of muscles from different parts of Hu sheep fed in houses in southern Xinjiang were investigated. The edible quality and some nutritional indexes were measured in 6-month-old Hu sheep and compared, and the flavor compounds in different muscle body-parts were analyzed by headspace solid-phase microextraction followed by gas chromatography–mass spectrometry chromatography. The pH value of the gluteal muscle was normal and its tenderness was 69.03 N. The cooking loss of this muscle was moderate, and its fat content was of approximately 17.87%. Noteworthy, the protein content of the longissimus dorsi muscle was the highest, reaching up to 24.99%, with a low cholesterol content. A total of 83 effective volatile components were detected, mainly including seven categories (such as alcohols, aldehydes, and acids). The alcohol content in the longissimus dorsi muscle was high (40%~50%), and had various aldehydes. Furthermore, the alcohol content in the shoulder muscle was relatively high, and its volatile flavor was better as compared with the other muscle samples. Few differences were observed between the samples concerning acids. In conclusion, the gluteal muscle has the highest moisture content, better tenderness, and a low fat content; thus, it is relatively suitable for subsequent processing. In turn, the longissimus dorsi muscle is protein rich, with relatively good flavor quality and light mutton flavor. This study provides a scientific basis for the processing and sales of Hu sheep meat, as well as theoretical guidance and technical support for the production and utilization of Hu sheep.
