延迟冷却对羊背最长肌品质的影响

Effect of Delay Chilling on Eating Quality of Sheep Longissimus Dorsi

以20只小尾寒羊胴体按试验设计劈半后分成2组,分别进行延迟冷却[温度（15±2）℃,时间2 h,随后转入常规冷却间至24 h]和常规冷却（温度0~4℃,时间24 h）处理,研究延迟冷却对羊背最长肌品质的影响。结果表明：延迟冷却处理延缓了羊胴体温度下降速率,提高了p H值下降速率,显著降低了宰后24、48 h羊肉剪切力值（P〈0.05）,宰后24 h胴体的冷却损失、蒸煮损失和汁液损失略有增加,但差异不显著（P〉0.05）。

Twenty small -tail Han sheep carcass were randomly divided into two groups after halved according to the design of experiment to study the effects of delay chilling[ （15 ± 2）℃ for 2 hours, then conventional chilling till 24 hours ] and conventional chilling （0 -4 ~C for 24 hours） on eating quality of sheep longissimus dorsi. The test results showed that delay chilling delayed the carcass temperature decreasing rate; increased the pH value descent rate ; significantly decreased the sheep shear stress （ P 〈 0.05 ） after slaughtering for 24 and 48 hours ; increased the cooling loss, cooking loss and drip loss after slaughtering for 24 hours, but the effect was not significant （ P 〉 0.05 ）.