肉类研究2026，Vol.40Issue(10)：1-7,7.DOI:10.7506/rlyj1001-8123-20260210-036
宰后成熟对乌冉克羊肉品质变化及风味物质的影响
Effects of Postmortem Aging on Meat Quality Changes and Flavor Substances in Wuranke Sheep
摘要
Abstract
This study aimed to systematically investigate the regulatory effect of post-slaughter maturation on meat quality and flavor development.Muscle samples from the Wuranke sheep,a distinctive meat sheep breed from Inner Mongolia,were evaluated for quality indicators including shear force,color,pH,and water-holding capacity at different time points postmortem(0,12,24,36,and 48 h).Additionally,gas chromatography-mass spectrometry was employed to analyze the dynamic changes in volatile flavor compounds.Results indicated that 36 h postmortem represented the turning point for quality changes of lamb,where both shear force and cooking loss reached high levels,rendering the meat unsuitable for consumption.As aging time increased,lamb flavor improved,with decanal,nonanal,1-octen-3-ol,and dodecanal identified as key volatile flavor compounds.Several volatile flavor compounds were significantly correlated with meat quality attributes.pH,color,tenderness,and water-holding capacity were strongly correlated with aldehydes and alcohols but weakly correlated with alkanes.Finally,this study recommends prolonging the postmortem aging time to at least 36 h.关键词
羊肉/宰后成熟/挥发性风味物质/品质Key words
mutton/postmortem aging/flavor substances/quality分类
轻工纺织引用本文复制引用
孙芮君,李玥,杨雨平,田建军,靳烨..宰后成熟对乌冉克羊肉品质变化及风味物质的影响[J].肉类研究,2026,40(10):1-7,7.基金项目
2025年"英才兴蒙"工程本土培养人才团队项目(2026TEL16) （2026TEL16）
国家自然科学基金地区科学基金项目(32460598) （32460598）
呼伦贝尔市"科技兴市"行动重点项目(2023HZZX022) （2023HZZX022）
