宰前运输处理是影响畜禽肉品质的重要宰前因素之一.选取6月龄乌珠穆沁羊与小尾寒羊杂交公羊40只,分别进行宰前运输0h(对照)、1h、3h和6h处理,分析羊肉食用品质、感官品质及蛋白质特性,研究不同宰前运输时间对羊肉品质的影响.结果表明,运输处理组羊肉宰后24 h pH值、剪切力显著高于对照组,分别上升0.54～2.90％和15.60～24.61％(P＜0.05).宰前运输3h、6h分别使羊肉△E值显著升高6.12％和6.50％,使感官评价总体可接受性得分显著下降13.51％和20.82％(P＜0.05).宰前运输6h组羊肉蒸煮损失显著低于对照组,降低了7.37％(P＜o.05).宰前运输1h组羊肉宰后降解程度低于对照组(P＜0.05).宰前运输1h、3h和6h对羊肉品质造成不同程度的消极影响,因此,宰前应尽量避免运输或运输后采取其他宰前操作使羊从运输应激中恢复.
Effect of Pre-slaughter Transport Time on Lamb Quality
Pre-slaughter transportation is one of the most important factors affecting meat quality of livestock and poultry.Forty six-month-old rams,the hybrid of Ujimqin sheep and small-tail Han sheep,divided into four groups that were transportedfor0 h (control group),1,3,and 6 h before slaughter.The effect of pre-slaughter transport time on lamb quality was analyzed by evaluating the palatability,sensory characteristics,and protein content.The results showed that the pH and shear force values of lamb at 24 h after slaughter were significantly higher than those in the control group,where both had increased by 0.54％ to 2.90％ and 15.60％ to 24.61％,respectively (P＜ 0.05).Pre-slaughter transport for 3 and 6 h caused an increase in △E value by 6.12％ and 6.50％,respectively,and significantly reduced the overall acceptability score (via sensory evaluation) by 13.51％ and 20.82％ (P＜ 0.05),respectively.Cooking loss recorded in the group transported for 6 h before slaughter was lower than that in the control group,with a 7.37％ decrease(P＜ 0.05).The lamb in the group transported for 1 h showed a lower degree of myofibrillar protein degradation than that observed in the other groups (P＜ 0.05).Thus,pre-slaughter transport for 1,3,and 6 h showed a negative effect on lamb meat quality,to varying degrees.These results suggest that pre-slaughter transport should be avoided as much as possible or other pre-slaughter treatments should be employed to allow sheep to recover from transportation stress.
国家科技期刊平台
NSTL
万方数据
维普
