不同贮藏条件对宰后羊肉品质的影响

Effect of different storage conditions on mutton quality after slaughtering

通过研究羊肉宰后贮藏过程中保水性、剪切力、p H值等品质指标的变化,为羊肉工业化屠宰加工的改进和完善提供理论依据。从羊肉屠宰后时间变化、温度即4℃冷藏、-18℃冷冻和15℃热鲜肉胴体取样,测定保水性、剪切力、以及p H值。结果表明:屠宰后4℃冷鲜肉在贮藏过程中,其p H值先下降后上升,蒸煮损失呈先下降后上升的变化趋势,剪切力总体上呈先上升后下降趋势。在-18℃时p H值总体上呈先下降后上升的趋势,下降后上升系水力、蒸煮损失保持平稳,剪切力先上升后下降,解冻损失一直呈上升趋势。在15℃时,肌肉p H值和离心损失在贮藏过程中均呈下降的变化趋势,蒸煮损失保持平稳,剪切力先上升后下降。

The changes of the mutton quality index after slaughter including the water retention,shear stress and p H value during storage were studied. It provided theoretical basis for the improvement and perfection of mutton industrialization slaughter processing. The samples were taken from the carcass,which was under time variation of the mutton after slaughter and the different temperature. The carcass temperature were at 4 ℃ cold storage,at- 18℃ frozen and at 15℃. The water retention,shear stress and p H value were determined. The results showed： the p H value of the chilled meat stored at 4℃ after slaughter first decreased and then increased. The cooking loss had a change trend of first decrease and then increase. The shear stress overall presented a trend of first increase and then decrease. At- 18℃,the p H value overall presented a trend of first decrease and then increase,the water holding capacity and the cooking loss kept balance,the shear stress first increased and then decreased,and thawing loss straightly presented an increasing trend. At 15℃,the p H value of muscle and centrifugation loss presented a decreasing and changing trend during storage,the cooking loss kept balance and the shear stress first increased and then decreased.