山东农业科学Issue(1)：126-128,3.DOI:10.14083/j.issn.1001-4942.2016.01.029
延迟冷却对羊背最长肌品质的影响
Effect of Delay Chilling on Eating Quality of Sheep Longissimus Dorsi
摘要
Abstract
Twenty small-tail Han sheep carcass were randomly divided into two groups after halved ac-cording to the design of experiment to study the effects of delay chilling[ (15 ±2)℃for 2 hours, then conven-tional chilling till 24 hours] and conventional chilling (0~4℃for 24 hours) on eating quality of sheep longis-simus dorsi.The test results showed that delay chilling delayed the carcass temperature decreasing rate; in-creased the pH value descent rate;significantly decreased the sheep shear stress ( P<0 .05 ) after slaughtering for 24 and 48 hours;increased the cooling loss, cooking loss and drip loss after slaughtering for 24 hours, but the effect was not significant (P>0.05).关键词
延迟冷却/胴体/羊背最长肌/品质Key words
Delay chilling/Carcass/Sheep longissimus dorsi/Eating quality分类
农业科技引用本文复制引用
胡鹏,汝医,王守经,柳尧波,张德权..延迟冷却对羊背最长肌品质的影响[J].山东农业科学,2016,(1):126-128,3.基金项目
山东省现代农业产业技术体系羊产业创新团队（SATS－201226－3）；公益性行业农业科研专项“畜禽宰后减损、分级技术装备研究与示范（201303083）” （）
