Division of Livestock Products Technology, Indian Veterinary Research Institute, Uttar Pradesh, India.
Food Sci Technol Int. 2013 Apr;19(2):187-93. doi: 10.1177/1082013212442195. Epub 2013 Jan 4.
The properties of raw meat and meat curry from spent goat meat in relation with post-mortem handling conditions were evaluated. The conditions evaluated were: cooking of meat within 1-2 h post-slaughter (condition 1); deboning meat storage at 25 ± 2 °C for 5-6 h and cooking (condition 2); post-slaughter storage of carcass at room temperature for 5-6 h, then deboning followed by storage of meat at refrigeration temperature for 5-6 h and cooking (condition 3); deboning and storage of meat at 25 ± 2 °C for 10-12 h and cooking (condition 4). Significant difference was observed in pH values in condition 1 (p < 0.01) and moisture content (p < 0.05) of raw meat as compared to the conditions 2, 3 and 4. However, the moisture content of cooked meat was significantly higher (p < 0.05) for conditions 1 and 2 as compared to the conditions 3 and 4. Significant differences were also observed in muscle fiber diameter values of different conditions, that is, the mean values were significantly higher (p < 0.05) for conditions 2 and 4 and significantly lower for condition 1. The mean water holding capacity and cooking yield values were highest in condition 1, followed by conditions 2, 3 and 4. The significant differences was also observed in shear force value of cooked meat chunks, that is, the mean value was significantly higher (p < 0.01) for condition 2 and significantly lower for condition 1. Sensory scores were significantly higher in condition 1 and significantly lower in condition 2. However, sensory scores for condition 4 were almost similar to the condition 1.
研究了不同宰后处理条件下，山羊胴体及羊肉咖喱的特性。评估的条件如下：屠宰后 1-2 小时内烹饪（条件 1）；去骨后在 25±2℃下储存 5-6 小时并烹饪（条件 2）；屠宰后在室温下储存 5-6 小时，然后去骨，将肉冷藏 5-6 小时后烹饪（条件 3）；去骨后在 25±2℃下储存 10-12 小时并烹饪（条件 4）。与条件 2、3 和 4 相比，条件 1 中肉的 pH 值（p<0.01）和水分含量（p<0.05）差异显著；但与条件 3 和 4 相比，条件 1 和 2 中烹饪后的肉水分含量显著较高（p<0.05）。不同条件下肌肉纤维直径值也存在显著差异，即条件 2 和 4 的平均值显著较高（p<0.05），条件 1 的平均值显著较低。条件 1 的持水能力和烹饪得率最高，其次是条件 2、3 和 4。烹饪后肉的剪切力值也存在显著差异，即条件 2 的平均值显著较高（p<0.01），条件 1 的平均值显著较低。条件 1 的感官评分较高，条件 2 的感官评分较低。然而，条件 4 的感官评分几乎与条件 1 相似。
