基于多元统计分析藏羊不同部位肉的品质特性

Quality Characteristics of Meat from Different Parts of Tibetan Sheep Based on Multivariate Statistical Analysis

摘要:

为明确藏羊不同部位肉的品质差异，提升藏羊肉的附加值。比较分析了藏羊上脑、眼肉、小黄瓜、尾龙扒、针扒、羊腩、烩扒、前腱子、脖肉、肩肉、胸肉、辣椒条、后腱子、金钱腱、霖肉、外脊、上三筋、里脊、板腱、肋肉等20个部位肉的品质和组织学特性，并进行了多元统计分析。结果表明，藏羊不同部位肉间的质构特性、pH、蒸煮损失、肉色、肌原纤维蛋白特性、组织学特性均存在差异性。相关性分析表明，藏羊部位肉的硬度与单个肌纤维横截面积、肌纤维直径、剪切力、咀嚼性呈极显著正相关（P≤0.01）；pH与蒸煮损失呈显著负相关（P≤0.05）。主成分分析提取了5个主成分因子，PC1质地因子（27.07%），PC2、PC5色度因子（25.57%、8.66%），PC3持水因子（12.09%）、PC4硬度因子（8.81%），建立了藏羊部位肉的综合品质评价模型。综合得出质地和色度是评价藏羊部位肉品质的主要指标。研究结果为藏羊部位肉的品质评价、精深加工提供了理论依据。

Abstract:

To clarify the quality differences of meat from different parts of Tibetan sheep and enhance the added value of Tibetan sheep meat, the meat quality and histological characteristics of 20 parts of Tibetan sheep were examined and compared. The parts analyzed included chuck roll, ribeye, thin flank, sirloin tip, blade chop, lamb belly, stew meat cut, front shank, neck meat, shoulder meat, brisket, shoulder strip, hind shank, round tendon, knuckle, striploin, tri-tip, blade steak, and rib meat. Multivariate statistical analysis of these parts was also conducted. The results revealed variability in the textural properties, pH, cooking loss, meat color, myofibrillar protein properties, and histological characteristics among different parts of meat from Tibetan sheep. Correlation analysis showed that the hardness of meat from Tibetan sheep parts was highly significantly positively correlated with the cross-sectional area of individual myofibers, myofiber diameter, shear force, and chewability (P ≤ 0.01); pH was significantly negatively correlated with cooking loss (P ≤ 0.05). According to principal component analysis, five principal component factors were identified, comprising PC1: texture factor (27.07%), PC2 and PC5: color factors (25.57% and 8.66%), PC3: water holding factor (12.09%), and PC4: hardness factor (8.81%). Subsequently, a comprehensive quality evaluation model from different meat parts of Tibetan sheep was established. The results showed that texture and color were the main indices useful for evaluating the quality of Tibetan sheep meat. These results provide a theoretical basis for the quality evaluation and deep processing of Tibetan sheep meat.