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Position: Home > Articles > Influence of Different Chilling Methods on Bamei Mutton Quality MEAT RESEARCH 2012 (5) 20-22

不同排酸方式对巴美肉羊肉品质的影响

作  者：
贾雪晖;王小斌;靳烨;张宏博;靳志敏;通力嘎
单  位：
乌拉特小旗农区畜牧业专项推进办公室;内蒙古农业大学食品科学与工程学院
关键词：
巴美肉羊;pH值;吊挂排酸;剪切力
摘  要：
随机选择相同饲养条件下的巴美肉羊,以非吊挂排酸和吊挂排酸两种方式进行对比实验,分别测定其不同部位0.5～48h pH值的变化规律和24～72h剪切力的变化规律。结果显示:非吊挂排酸羊股二头肌、背最长肌、臂三头肌均在宰后6h或8h的pH值显著小于吊挂排酸羊(P<0.05)。非吊挂排酸羊在不同时间pH值没出现显著下降,吊挂排酸羊在不同时间pH值易出现显著下降。通过对巴美肉羊宰后24～72h时间内指定部位肌肉剪切力变化规律得出吊挂排酸羊3个指定部位剪切力总体要比非吊挂排酸羊剪切力低。在吊挂排酸方式下背最长肌剪切力最易出现显著变化。
译  名：
Influence of Different Chilling Methods on Bamei Mutton Quality
作  者：
JIA Xue-hui1,WANG Xiao-bin2,JIN Ye1,ZHANG Hong-bo1,JIN Zhi-min1,TONG Li-ga1(1.College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,China; 2.Facilitation Office of Specific Animal Husbandry Program in Agricultural Areas of Wulatezhogn Banner, Bayannuor 015300,China)
关键词：
Bamei lamb;pH;chilling with hanging;shear force
摘  要：
Twelve Bamei sheep raised under the same conditions were selected and killed.Their carcasesses were randomly assigned into two groups of 6 one each for chilling with and without hanging.The changes in postmortem pH during 0.5—48 h and shear force during 24—72 h of different parts of sheep carcass were tested.The results showed that biceps femoris,longissimus dorsi and triceps brachii in chilled carcasses without hanging at 6 h and 8 h postmortem exhibited a significantly lower pH than chilled carcasses with hanging(P<0.05).No significant changes in pH were observed during post-mortem chilling of sheep carcasses without hanging,while the pH of hung sheep carcasses significantly decreased.In general,the shear force of biceps femoris,longissimus dorsi and triceps brachii in hung sheep carcasses was lower than that of non-hung ones during 24—72 h postmortem.Furthermore,the shear force of longissimus dorsi presented the most marked changes during chilling with hanging.

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