| 快速冷却对山羊背最长肌肉品质的影响 |
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| 引用本文： | 赵红艳,葛长荣,吕东坡,黄启超,王孟琪. 快速冷却对山羊背最长肌肉品质的影响[J]. 肉类研究, 2008, 0(6): 7-10 |
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| 作者姓名： | 赵红艳 葛长荣 吕东坡 黄启超 王孟琪 |
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| 作者单位： | [1]云南农业大学食品科学与技术学院,云南昆明,650201 云南省动物营养与饲料重点实验室,云南昆明,650201 云南农业大学食品科学与技术学院,云南昆明,650201 云南农业大学食品科学与技术学院,云南昆明,650201 云南农业大学食品科学与技术学院,云南昆明,650201 |
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| 基金项目： | 云南省科技攻关计划，云南省自然基科学金项目 |
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| 摘 要： | 6头云南地方云岭黑山羊(羯羊)屠宰、劈半后,左半胴体进行常规冷却(0～4℃冷却24h,相对湿度90～95%),右半胴体进行快速冷却(-20℃,冷却1.0h后,转入0～4℃冷却23h,相对湿度90～95%),取背最长肌,测定相关肉品质指标。结果显示,样品经3d成熟,快速冷却的羊肉剪切力显著低于常规冷却(P<0.05),快速冷却的羊肉嫩度的感官评分显著高于常规冷却(P<0.05),而pH、肉色、蒸煮损失等指标两种冷却方式无显著差异。研究表明,本试验采用的快速冷却方式对山羊肉的嫩度有显著改善效果。
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| 关 键 词： | 云岭黑山羊 肉品质 快速冷却 背最长肌 |
Effects of Rapid Chilling on Longissimus dorsi Meat Quality of the Goat |
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| Zhao Hong-yan,Ge Chang-rong,Lü Dong-po,Huang Qi-chao,Wang Meng-qi. Effects of Rapid Chilling on Longissimus dorsi Meat Quality of the Goat[J]. Meat Research, 2008, 0(6): 7-10 |
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| Authors: | Zhao Hong-yan Ge Chang-rong Lü Dong-po Huang Qi-chao Wang Meng-qi |
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| Affiliation: | Zhao Hong-yan Ge Chang-rong Lü Dong-po Huang Qi-chao Wang Meng-qi |
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| Abstract: | Six castrated Yun-ling goats were slaughtered, and split. Left carcasses were used to the conventional chilling (0-4℃ for 24h, relative humidity 90-95%), and right carcasses were used to the rapid chilling (-20℃ for 1h, followed by 0-4℃ for 23h, relative humidity 90-95%). Longissimus dorsi was sampled for the determination of meat quality.Rapid chilling had lower (P <0.05) shear force values and higher (P<0.05) sensory tenderness scores than the conventional chilling.pH value, Meat color and cooking loss were no significant difference between two group treatments.These results indicated that the rapid chilling could improved the goat meat tenderness. |
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| Keywords: | Yun-ling goat Meat quality Rapid chilling Longissimus dorsi |
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