屠宰体重和成熟时间对阿瓦西公绵羊羔羊肉品质的影响。

Effect of slaughter weight and aging time on the quality of meat from Awassi ram lambs.

作者信息

Abdullah Abdullah Y, Qudsieh Rasha I

机构信息

Department of Animal Production, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan.

出版信息

Meat Sci. 2009 Jul;82(3):309-16. doi: 10.1016/j.meatsci.2009.01.027. Epub 2009 Feb 7.

DOI:10.1016/j.meatsci.2009.01.027

PMID:20416727

Abstract

Thirty Awassi ram lambs were used to investigate the effects of live weight at slaughter (SW) and aging time (AT) on meat quality attributes of Mm. Semitendinosus, Semimembranosus, Biceps femoris and Longissimus. Lambs were slaughtered at 20, 30 or 40kg live weight, and muscles of each lamb carcass were aged for either 24h or 7days. Warner-Bratzler shear force values increased (P<0.01) with increasing live weight and decreased (P<0.01) by increasing AT in both M. Semimembranosus and Biceps femoris. Lightness (L*) of the four muscles decreased (P<0.001) with increasing weight but was not affected by AT. Aging time increased (P<0.05) redness (a*) in Mm.Semitendinosus and Longissimus. Cooking loss was reduced (P<0.001) by increased AT in M. Longissimus and by increasing (P<0.001) live weight in M.Semitendinosus. Aging time had no effect on expressed juice of all muscles but it was improved (P<0.001) with increasing live weight in M. Semimembranosus. pH values were significantly influenced for Mm. Semimembranosus and Biceps femoris and values were higher for lighter weight and decreased with increasing weight. Aging time did not influenced pH. In conclusion, meat quality for lambs slaughtered up to 30kg was better than for lambs slaughtered at 40kg with quality being improved by increasing aging time.

摘要

选用30只阿瓦西公羊羔羊，研究屠宰时活重（SW）和成熟时间（AT）对半腱肌、半膜肌、股二头肌和背最长肌肉质特性的影响。羔羊分别在20、30或40千克活重时屠宰，每只羊胴体的肌肉分别成熟24小时或7天。在半膜肌和股二头肌中，沃纳-布拉茨勒剪切力值随活重增加而升高（P<0.01），随成熟时间增加而降低（P<0.01）。四块肌肉的亮度（L*）随体重增加而降低（P<0.001），但不受成熟时间影响。成熟时间使半腱肌和背最长肌的红度（a*）增加（P<0.05）。背最长肌中成熟时间增加使蒸煮损失降低（P<0.001），半腱肌中活重增加使蒸煮损失降低（P<0.001）。成熟时间对所有肌肉的渗出汁液没有影响，但半膜肌中活重增加使渗出汁液改善（P<0.001）。半膜肌和股二头肌的pH值受显著影响，较轻体重的pH值较高，且随体重增加而降低。成熟时间不影响pH值。总之，屠宰体重达30千克的羔羊的肉质优于屠宰体重为40千克的羔羊，成熟时间增加可改善肉质。