Quality of lamb meat from the Information Nucleus Flock
Quality of lamb meat from the Information Nucleus Flock
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DOI：
10.1071/an10129
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发表时间：
2010-01-01
影响因子：
1.4
通讯作者：
Pethick, D. W.
中科院分区：
文献类型：
--
作者：
Warner, R. D.;Jacob, R. H.;Pethick, D. W.
使用2007年屠宰的2052只羔羊的数据，研究了生产和加工因素对嫩度和羊肉颜色的影响。在屠宰后24小时，M.腰最长肌（LL）和m.测定半膜肌肌内脂肪（IMF）、肌红蛋白、铁和铜含量，并测定24 h的鲜肉色（L*、a*、B*）和pH值。使用在僵直前进行的pH和温度测量来计算18 ℃下的pH。在屠宰后第1天（SF 1）和第5天（SF 5）通过LL剪切力测量肌腱张力，测定剪切力差（SF-diff）、SM压缩和胶原浓度。根据氧合肌红蛋白/高铁肌红蛋白比率的变化，在模拟零售展示下使用外包装LL评估零售颜色稳定性3天。各性状受鸡群和屠宰期的影响极显著（P < 0.001）。经过4天的老化，70-95%的LL样品从所有羊群，除了一个，有可接受的嫩度为消费者的基础上，他们的剪切力。低IMF、高LL pH（18 ℃）和高pH（24 h）增加了SF_1和SF_5，也对SF-diff有影响（P
The effects of production and processing factors on tenderness, and colour of lamb meat produced from 7 locations as part of the Australian Sheep Industry CRC's Information Nucleus flock were investigated, using data from 2052 lambs slaughtered in 2007. At 24 h post-slaughter, samples of m. longissimus lumborum(LL) and m. semimembranosus (SM) were collected for measurement of intramuscular fat (IMF), myoglobin, iron and copper and fresh meat colour (L*, a*, b*) and pH at 24 h measured on the LL. pH and temperature measurements made pre-rigor were used to calculate the pH at 18 degrees C. Tenderness was measured by LL shear force at days 1 (SF1) and 5 (SF5) post-slaughter, the shear force difference (SF-diff) and SM compression and collagen concentration were determined. Retail colour stability was assessed using over-wrapped LL under simulated retail display for 3 days, according to the change in the oxymyoglobin/metmyoglobin ratio. All traits were affected by flock and date of slaughter (P < 0.001). After 4 days of ageing, 70-95% of the LL samples from all flocks, except for one, had acceptable tenderness for consumers based on their shear force. Low IMF, high LL pH at 18 degrees C and high pH at 24 h increased SF1 and SF5 and also had an effect on SF-diff (P