Estación Tecnológica de la Carne, Instituto Tecnológico Agrario, Consejería de Agricultura y Ganadería, Junta de Castilla y León, Guijuelo 37770, Salamanca, Spain.
Meat Sci. 2014 Feb;96(2 Pt A):682-7. doi: 10.1016/j.meatsci.2013.09.017. Epub 2013 Sep 26.
The effect of ageing on suckling lamb carcasses subjected to three chilling treatments was studied: Conventional (2 °C for 24h), ultra-fast (-20 °C for 3.5h then 2 °C until 24h post mortem) and slow chilling (12 °C for 7h then 2 °C until 24h post mortem) treatments. Meat quality measurements were carried out in carcasses at 24h post mortem and also after 5 days of ageing. Carcass chilling losses were not affected by a chilling regime. Aged meat showed higher cooking losses than non-aged meat (p<0.05). Sarcomere length of ultra-fast t was shorter (p<0.05) than conventional and conventional was shorter than slow chilling treatment (p<0.05), at 24h and after 5 days of ageing. Conventional and ultra-fast chilling treatments resulted in higher shear force values at 24h post mortem (p<0.05) compared to slow treatment. All treatments improved sensory scores with ageing (p<0.05), but ultra-fast chilling treatment did not attain higher values as the other two treatments.
常规冷却（2°C 24 小时）、超快速冷却（-20°C 3.5 小时，然后 2°C 至死后 24 小时）和缓慢冷却（12°C 7 小时，然后 2°C 至死后 24 小时）。在死后 24 小时和 5 天老化后，对胴体进行了肉质测量。冷却制度不影响胴体冷却损失。老化肉的蒸煮损失高于非老化肉（p<0.05）。超快速 t 的肌节长度短于常规（p<0.05），常规短于缓慢冷却处理（p<0.05），在 24 小时和 5 天老化后。与缓慢处理相比，常规和超快速冷却处理在死后 24 小时时的剪切力值更高（p<0.05）。所有处理均随着老化而提高了感官评分（p<0.05），但超快速冷却处理并未达到与其他两种处理相同的高评分。
