为研究超声对羊肉品质的影响，采用超声波（40 kHz、100 W、时间0、20、40 min）处理羊半膜肌，测定其在4 ℃下0、2、12、24、72、120、168 h的理化指标及肌原纤维蛋白（Myofibrillar proteins，MP）特性等指标。结果表明：成熟过程中，超声处理后肉品品质显著高于直接冷藏组（p<0.05），超声20 min组第168 h，pH值（5.58）、L*值（38.82）、肌原纤维小片化指数（Myofibrillar fragmentation index，MFI）（69.40），蛋白溶解度（17.40%）均显著高于直接冷藏组（p<0.05），剪切力（37.54 N）显著低于直接冷藏组（p<0.05），具有较好的食用品质；同期，超声40 min半膜肌的蒸煮损失（26.23%）比超声20 min（25.83%）大，因此为了减少质量损失及能源消耗，认为超声时间控制在20 min左右较好；超声处理后肌肉成熟时间为24 h，相比直接冷藏组（72 h）缩短了48 h。综上，超声处理能够提高肉品嫩度、缩短肌肉成熟时间，对肉品的改善具有积极作用。

To examine the effects of ultrasound on lamb quality, ultrasonic treatments (at 40 kHz and 100 W for 0, 20, and 40 min) were performed on the semimembranosus muscles of sheep. The physical and chemical properties as well as the myofibrillar protein characteristics of the lamb were measured at 4 ℃ at 0, 2, 12, 24, 72, 120, and 168 h. The results demonstrate that during aging, the quality of lamb meat after the ultrasonic treatment is significantly better than that of the untreated lamb meat which was directly subjected to cold storage (p<0.05). After 168 h, the pH value (5.58), L* value, myofibrillar fragmentation index (69.40), and protein solubility (17.40%) of the lamb meat subjected to 20-min ultrasonic treatment were considerably higher than those of the untreated lamb meat subjected to direct cold storage (p<0.05), whereas the shear force of the former (37.54 N) was remarkably lower than that of the latter (p<0.05). These indicators reveal the improved quality of the ultrasonic-treated lamb meat. In addition, the cooking loss of the semimembranosus muscles from the lamb meat that underwent 40-min treatment (26.23%) was greater than that from lamb meat treated for only 20 min (25.83%). Hence, to reduce the quality loss and energy consumption, ultrasonic treatments for approximately 20 min are recommended. The aging time of semimembranosus muscles from the ultrasonic-treated group was 24 h, which was 48 h shorter than that of muscle from untreated lamb (72 h). Overall, ultrasonic treatments can enhance lamb tenderness and improve meat quality while shortening the aging time.

新疆自治区重点研发计划项目（2020B02017-2）