Comparison on Meat Quality and Volatile Flavors of Sunite Sheep, Bamei Sheep and Urad Goats

In order to explore the effects of breed on the meat quality and flavor, the slaughter performance of Sunite sheep, Bamei sheep and Erlangshan white cashmere goats (Urad goats) (12-month-old, 12 animals for each breed) were investigated, the Biceps muscles from these lambs were selected to evaluate the quality and volatile compounds. The results showed that the carcass quality, back thickness, a^* value of Bamei sheep were significantly higher than that of Sunite sheep and Urad goats (P<0.05), which indicated that the slaughter performance was better and the color was redder. The pH of Sunite sheep was significantly higher than that of Urad goats (P<0.05), but there was no significant difference between Bamei sheep and other groups (P>0.05). The variety had a great influence on the relative content and composition of volatile components. The results of electronic nose indicated that there were differences in the odors of Sunite sheep, Bamei sheep and Urad goats. Further comparison of volatile substances found that the total relative content of aldehydes, alcohols and ketones in Sunite lamb was the highest. The flavor substances in Urad goat detected by gas chromatography-mass spectrometry was more abundant than the others. According to the relative odor activity value (ROAV), heptanal, octanal, nonanal, trans-2-nonenal, 1-octen-3-ol, trans-2-decenal and dodecanal could be selected as key flavors which were common to three breeds of lamb, among them, furfural contributed the most to the flavor of Sunite lamb, while the most contributing substance in Bamei and Urad goat meat was 1-octene-3-ol. In general, the slaughter performance of Bamei sheep was better and the color was slightly red. In terms of flavor, different breeds of lamb had different key flavor substances.