本文研究了间歇式微波灭菌、超高压灭菌、巴氏灭菌三种低温灭菌方法对羊肉煮制品品质在常温贮藏过程中的影响。测定了羊肉煮制品在灭菌前后的常温贮藏过程中（0周、2周、4周）的pH、菌落总数、TVB-N、TBA、红度值、硬度、弹性、胶黏性、和咀嚼性。以此九个指标与刚熟制未灭菌羊肉煮制品相应指标的差值的绝对值作为羊肉煮制品品质变化的原始指标，通过因子分析法，对原始指标降维，从而达到用2~3个综合指标对羊肉煮制品贮藏过程中品质打分，分数越高代表变化越大，即代表品质越差。结果表明第一主成分可以解释不同灭菌方法和不同贮藏期的产品与原产品质量综合差异的76.71%，而且第一主成分主要是代表TVB-N、TBARS、pH、菌落总数等指标，因此命第一主成分为化学因子；第二主成分可以解释不同灭菌方法和不同贮藏期的产品与原产品综合质量差异的11.89%，而且第二主成分主要代表的是红度值、硬度、弹性、胶黏性、咀嚼性等指标，因此命第二主成分为物理因子。第一主成分和第二主成分可以解释产品综合质量差异的88.59%（＞80%），因此可以用两个综合指标（物理因子、化学因子）来评价三种灭菌方法对羊肉煮制品品质在常温贮藏过程中的变化。

The influences of intermittent microwave sterilization, ultra-high pressure processing and pasteurization on cooked mutton in storage were investigated. According to factor analysis, scores of the cooked mutton which is sterilized by different ways and stored in different time were given. The greater the change of the score, the more poor quality of the cooked mutton. The results showed that the first principal component (chemical factor), mainly represening the changes of TVB - N, TBARS, Ph, total plate count, can explain the original comprehensive quality difference of 76.71% for different sterilization methods in different period of storage. The second principal components can explain the original comprehensive quality difference of 11.89% for different sterilization methods and storage in different periods. Since the second principal components mainly represents the changs of the red degree value, hardness, flexibility, glue viscosity, chewiness, they were called as physical factor. The first principal component and the second principal components can explain products overall quality difference of 88.59% (> 80%)。So the quality of the cooked mutton in storage can be evaluated by two overall indicators (physical factors and chemical factors).