Comparative Analysis of the Quality of Tibetan Sheep during Wet-Aging at Different Temperatures
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
In order to determine the optimal wet-aging conditions of Tibetan sheep, Qinghai Tibetan sheep was used as the test material in this study. The pH value, shear force, chromatic aberration, total number of colonies, cooking loss, centrifugal loss, fat oxidation and protein oxidation indexes were measured. The quality changes of wet-aging Tibetan sheep at 4℃ and 10℃ after 0, 1, 3, 5 and 7 days of maturation were investigated. The results showed that the pH value of Tibetan sheep began to rise after-aging at 10℃ for 3 d, compared with fresh meat (0 d), the shear force decreased to 49.69 N, and the cooking loss and centrifugal loss decreased to 30.85 % and 9.37 %, respectively (P<0.05), Tibetan sheep was fully aged. After 5 days of aging at 4℃, the pH value began to rise, compared with fresh meat (0 d), the shear force decreased to 51.52 N, the cooking loss and centrifugal loss decreased to 29.37 % and 10.12 %, the difference was significant (P<0.05), and the Tibetan sheep was completely aged. Under the condition
