金塔羊肉最佳排酸时间的研究和相关影响因素分析

Research on the Optimal Time for Acid Excretion of Jinta Mutton and Analysis of Related Influencing Factors

为研究金塔肉羊的最佳排酸时间,分析研究相关的影响因素,通过对比分析实验组(排酸处理)与对照组(未经排酸处理)宰后24小时内pH和7天内的色泽、风味等肉品质指标,试验的研究可以更好的确定金塔肉羊的最佳排酸时间和羊肉产品的最佳加工储藏时间,保证最佳的风味,促进金塔羊肉的持续畅销。

In order to study the optimal time for acid excretion of Jinta mutton sheep and analyze the relevant influencing factors,this study compared the pH of the experimental group(with acid excretion treatment)and the control group(without acid excretion treatment)within 24hours after slaughter and within 7days of slaughter,color,flavor and other meat quality indicators.The experimental research can better determine the optimal acid-exhausting time of Jinta mutton and the optimal processing and storage time of mutton products,so as to ensure the best flavor and promote the continuous sales of Jinta mutton.