Estación Tecnológica de la Carne, Guijuelo, Salamanca, Spain.
Food Sci Technol Int. 2013 Aug;19(4):351-6. doi: 10.1177/1082013212455184. Epub 2013 Jun 3.
The effect of post mortem treatment on microbiological lamb carcass quality was studied. Suckling lambs carcasses were assigned to three different post mortem treatments: conventional (2 for 24 h), ultra-rapid (-20 for 3.5 h then 2 until 24 h post mortem) and slow (12 for 7 h then 2 until 24 h post mortem). Carcass pH and temperature were measured at 0, 3.5, 7 and 24 h post slaughter. Lamb carcasses were sampled for total aerobic viable and Enterobacteriaceae counts just after dressing and 24 h post mortem. A significant effect (p < 0.05) of post mortem treatment on carcasses temperature and pH was found corresponding the faster pH fall to slowly chilled muscles. However, no differences were found at 24 h post mortem among treatments in both parameters. Regarding microbiological results, carcasses of ultra-rapid treatment had the lowest total aerobic viable and Enterobacteriaceae counts and those belonging to conventional treatment had the highest total aerobic viable counts. From 0 to 24 h post mortem, an increase of total aerobic viable was observed in conventional and slow treatments whilst Enterobacteriaceae counts remained constant in all cases. From a microbiological point of view, the ultra-rapid treatment was the only one allowed to maintain the hygienic carcasses quality. However, according to pH and temperature results the carcasses subjected to this treatment may be susceptible to cold shortening.
研究了死后处理对微生物学羔羊胴体质量的影响。将哺乳羔羊胴体分为三种不同的死后处理：常规（2°C 24 小时）、超快速（-20°C 3.5 小时，然后 2°C 直到死后 24 小时）和缓慢（12°C 7 小时，然后 2°C 直到死后 24 小时）。屠宰后 0、3.5、7 和 24 小时测量胴体 pH 值和温度。在整理后和死后 24 小时立即对羔羊胴体进行总需氧活菌和肠杆菌计数采样。发现死后处理对胴体温度和 pH 值有显著影响（p<0.05），对应于较慢冷却肌肉的更快 pH 值下降。然而，在 24 小时后，三种处理方式在这两个参数上没有差异。关于微生物学结果，超快速处理的胴体总需氧活菌和肠杆菌计数最低，而常规处理的胴体总需氧活菌计数最高。从死后 0 到 24 小时，常规和缓慢处理的总需氧活菌数量增加，而在所有情况下肠杆菌计数保持不变。从微生物学的角度来看，超快速处理是唯一允许保持卫生胴体质量的处理方式。然而，根据 pH 值和温度结果，接受这种处理的胴体可能容易受到冷收缩的影响。
