Estación Tecnológica de la Carne, Subdirección de Investigación y Tecnología, Instituto Tecnológico Agrario, Consejería de Agricultura y Ganadería, Junta de Castilla y León, Guijuelo 37770, Salamanca, Spain.
Meat Sci. 2012 Dec;92(4):569-74. doi: 10.1016/j.meatsci.2012.05.029. Epub 2012 Jun 9.
The effect of post mortem temperature treatment on suckling lamb carcass and meat quality was study. Conventional (2 °C for 24 h), ultra-rapid (-20 °C for 3.5 h, 2 °C until 24 h) and slow chillings (12 °C for 7 h, 2 °C until 24 h) were compared. Total viable counts (TVC), weight losses, and pH and temperature falls were recorded on carcasses. Meat colour, water holding capacity (WHC), Warner-Bratzler shear force, sarcomere length and sensory analysis were evaluated in M. longissimus. Ultra-rapid treatment reduced TVC and weight losses. The pH decline was faster in slow chilled carcasses than in faster chilled carcasses. No significant differences were found for colour and WHC. Slow treatment carcasses showed significantly lower shear force and higher sarcomere length. In the sensory analysis, tasters also rated the early post mortem slow-treated meat as more tender, less fibrous and chewy. Therefore, delay chilling in suckling lamb carcasses made it possible to obtain meat with better organoleptic characteristics, without affecting weight loss or hygienic quality.
研究了死后温度处理对哺乳羔羊胴体和肉质的影响。比较了常规（2°C 24 小时）、超快速（-20°C 3.5 小时，2°C 至 24 小时）和缓慢冷却（12°C 7 小时，2°C 至 24 小时）。记录胴体上的总活菌计数（TVC）、失重和 pH 值和温度下降。在背最长肌中评估肉色、持水力（WHC）、华纳-布拉兹勒剪切力、肌节长度和感官分析。超快速处理可降低 TVC 和失重。缓慢冷却胴体的 pH 值下降速度快于快速冷却胴体。颜色和 WHC 无显着差异。缓慢处理的胴体的剪切力显着降低，肌节长度更高。在感官分析中，品尝者还认为早期死后缓慢处理的肉更嫩、纤维更少、耐嚼。因此，延迟冷却哺乳羔羊胴体可以获得具有更好感官特性的肉，而不会影响失重或卫生质量。
