Mutton quality and its factor analysis of Gangba sheep

To investigate the nuttitional quality of Gangba sheep in Kongma Township Gangba County,the nutritional composition,food quality and sensory quality of that with three ages were compared and analyzed,and used the pricipal component analysis to study its impact factors. The results showed that the moisture content of the mutton was 74.78%,the ash content was 1.20%,the protein content was 19.70%,the crude fat was 3.63%,the L^* and the a^* were50.17and 10.02,the color was best;shear force was as low as 33.54 N,water loss,drip loss,cooking loss were as low as 33.72%,9.37%,47.53%,Gangba sheep with good processing characteristics and the rate of meat. The key quality index was screened by factor analysis with 0.75 as the threshold,the key indicators for the ash,protein,crude fat,pH,L^*,b^*,water loss,cooking loss and other eight quality indicators. This would provide the basic data for the development of Ganba sheep.