School of Rural and Environmental Science, University of New England, Armidale, NSW 2351, Australia; NSW Department of Primary Industries, , Centre for Red Meat and Sheep Development, Cowra, NSW 2794, Australia.
NSW Department of Primary Industries, , Centre for Red Meat and Sheep Development, Cowra, NSW 2794, Australia.
Meat Sci. 2019 Jul;153:19-25. doi: 10.1016/j.meatsci.2019.02.016. Epub 2019 Feb 23.
Loins from fifty-six lambs were allocated to 2 ageing times (6 and 12 days post mortem) and a Frozen treatment (6 days of ageing followed by freeze/thaw process). Instrumental colour parameters, chroma, hue angle, 630/580 and myoglobin isoforms were assessed repeatedly every 5 min during the first 40 min and every 10 min from 40 to 120 min after surface cutting. Colour stability was measured instrumentally during 4 consecutive days of simulated retail display. L* values were lower for Frozen treatment compared to meat aged for 6 and 12 days. Redness increased at a lower rate for Frozen treatment compared to samples aged for 6 days up to the breakpoint and took a longer time to stabilize. Meat subjected to the ageing-freezing/thaw process required a longer time to reach a fully bloomed status than meat aged up to 12 days post mortem. The ageing-freezing/thaw process improved the redness of lamb meat displayed for 4 days in cold storage.
从 56 只羔羊身上采集腰肉，分配到 2 个陈化时间（宰后 6 天和 12 天）和 1 个冷冻处理（6 天陈化后冷冻/解冻处理）。在表面切割后的最初 40 分钟内，每隔 5 分钟重复评估仪器颜色参数、色度、色调角、630/580 和肌红蛋白同工型，在 40 到 120 分钟之间每隔 10 分钟评估一次。在模拟零售展示的 4 天内，对颜色稳定性进行了仪器测量。与陈化 6 天和 12 天的肉相比，冷冻处理的 L*值较低。与陈化 6 天的样品相比，冷冻处理的红色增加速度较慢，达到转折点后需要更长时间才能稳定。与陈化至 12 天的肉相比，经过冷藏的肉需要更长的时间才能达到完全开放的状态。陈化-冷冻/解冻处理提高了在冷藏中展示 4 天的羊肉的红色度。
