How to improve the quality of lamb? Factors affecting the quality and flavor of mutton and improvement measures

The mutton sold in the market, because of the different flavors and meat quality, also has different prices. For sheep farmers, it is natural to hope that their sheep can be sold at high prices. How can we improve the quality of mutton? Look at the small-edged method to improve the quality of meat sheep.

First, the factors affecting the quality of mutton

1. Meat sheep breed

There are certain differences in the meat quality and goat meat quality of different breeds. For example, the feed conversion efficiency and slaughter rate of fat goats are high, but the meat tenderness, juicyness and overall taste are poor. The maturity of the lamb after slaughter is slowed down. Degree drops.

2, age

The young mutton has a small taste and high tenderness; the old mutton has a large taste, low tenderness and large variation; the slaughter rate is 48%~50%, and the carcass mass is 16~20 kg. The sheep fat is the highest; the carcass mass is 10kg goat milk has the highest price.

3. Nutritional level and feeding system

The mutton fed by the roughage is not as good as the sheep fed by the concentrate, the sheep fed the high feed, and the sheep fed the high energy diet grow fast. The higher the proportion of soluble collagen, the higher the proportion and the higher the tenderness.

4, feed composition

During the sheep breeding process, various vitamins and trace elements in the feed play a decisive role in the quality of the lamb. For example, in daily feed, supplementation with large amounts of vitamin C can slow down the rate of muscle pH after slaughter and improve meat quality. Chromium can increase lean meat and lower fat mass.

5, medication

Antibiotics and antiparasitic drugs remain in the animal for a long time, affecting the hygienic properties of the lamb.

6, pre-slaughter status

Pre-slaughter conditions include pre-slaughter health conditions and physiological conditions due to transportation, rest, or stress.

7. Influencing factors after slaughter

Fresh lamb is not suitable for processing. In order to maintain the tenderness of the mutton, it needs to be cooled in a cooling room of 0~2 °C before quick freezing, otherwise it will reduce the tenderness of the mutton.

Second, the factors affecting the flavor of lamb

1, feed

Feeding odorous onions, garlic or small onions and high-alked pastures (such as grass rhinoceros, sand worm, arrow pea); feeding animal feed or additives with odor.

2, drugs

Before the sheep slaughter, the sheep are given oral or injected drugs with odor, which affects the meat taste.

3, the sex of the sheep

Rams have a lower ability to degrade skatole in the blood, and the meat has a heavier astringency.

Third, measures to improve the quality of lamb

1. Select dominant varieties and carry out hybrid improvement

Choose high-quality sheep with high growth rate and high feed compensation, and use these varieties to cross-breed local sheep and goats and replace adult lamb with fat lamb.

2, strengthen feeding management

Change the composition of the diet, improve the sensory score of the carcass and the tenderness of the muscle fiber; add the aromatic Chinese herbal additive to the feed to make the lamb meat and taste more delicious; add vitamins to the feed to improve the quality of the lamb and extend the shelf life; Add appropriate elements such as magnesium, selenium, iron, and chromium.

3. It is forbidden to feed odorous feed before slaughter.

It is forbidden to feed feeds that affect the flavor of lamb 10-20 days before slaughter.

4. Implement the drug holiday system

Proper use of antiparasitic drugs and antibacterial drugs in the production process, the implementation of the drug withdrawal period.

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