快速冷却对兔肉背最长肌肉品质的影响

为探讨快速冷却对兔肉食用品质的影响，选取24只獭兔进行屠宰，取背最长肌，按试验设计进行快速冷却和常规冷却处理后测定肉品质相关指标。结果表明：快速冷却(－12℃±1℃，30min；0～4℃储藏至24h)能加快兔肉温度下降速率，减缓pH值下降速率；使肉色泽改善，提高肉的保水性；成熟7d内显著降低肌肉脂肪氧化，但对兔肉的嫩度没有影响。

Effect of Rapid Chilling on Longissimus dorsi Meat Quality of Rabbit

In order to explore the effect of rapid chilling on the edible quality of rabbit meat,Longissimus dorsi meat samples from twenty-four rabbits were subjected to two different treatments,namely rapid chilling and conventional chilling,and quality indices of chilled rabbit meat were then measured.The results showed that rapid chilling((-12 ± 1)℃,30 min),accelerated the declining rate of carcass temperature,attenuated the drop of pH,improved the color of rabbit meat,enhanced water-holding capacity and retarded lipid oxidation within seven days of aging period when compared with the conventional chilling treatment((0 ± 4) ℃,24 h).However,the rapid chilling treatment did not exhibit significant effect on shearing stress of rabbit meat.