摘要
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 ).
出处
《山东农业科学》
2016年第1期126-128,共3页
Shandong Agricultural Sciences
基金
山东省现代农业产业技术体系羊产业创新团队(SATS-201226-3)
公益性行业农业科研专项"畜禽宰后减损
分级技术装备研究与示范(201303083)"
关键词
延迟冷却
胴体
羊背最长肌
品质
Delay chilling
Carcass
Sheep longissimus dorsi
Eating quality