Effect of Postmortem Phases on Lamb Meat Quality: A Physicochemical, Microstructural and Water Mobility Approach

文献类型： 外文期刊

第一作者： Ge, Yue

作者： Ge, Yue;Zhang, Dequan;Zhang, Huimin;Li, Xin;Fang, Fei;Liang, Ce;Wang, Zhenyu

作者机构：

关键词： lamb meat quality; pre-rigor; rigor mortis; post-rigor; microstructure

期刊名称：FOOD SCIENCE OF ANIMAL RESOURCES （ 影响因子：2.471； 五年影响因子：2.471 ）

ISSN： 2636-0772

年卷期： 2021 年 41 卷 5 期

页码：

收录情况： SCI

摘要： To investigate the effect of postmortem phases on lamb meat quality, the physicochemical quality, microstructure and water mobility of oyster cut, short loin, knuckle and silverside muscles from Small-Tail Han sheep were evaluated in the pre-rigor, rigor mortis and post-rigor phases. Pre-rigor lamb meat had higher pH and water holding capacity (WHC), whereas lower CIE L*, b*, hue angle values than rigor mortis and post-rigor meat (p<0.05). The Warner-Bratzler shear force (WBSF) values were higher in rigor mortis short loin and silverside than their pre-rigor and post-rigor counterparts, pre-rigor short loin had lower WBSF value than its post-rigor counterpart (p<0.05). Muscle fibers shrank laterally and longitudinally during the onset of rigor mortis. Rigor mortis and post-rigor lamb meat exhibited wide I-bands, dark A-bands, short sarcomeres and large inter-myofibrillar spaces. The shift of immobilized water to free water and repulsion from the intra-myofibrillar space to the extracellular space result in the increase of water loss in rigor mortis and post-rigor lamb meat. The results of the principal component analysis (PCA) indicated that rigor mortis and post-rigor lamb meat had similar quality properties but different from pre-rigor lamb meat. In conclusion, the lamb meat in the pre-rigor phase had good tenderness, color and WHC. The results of this research could provide some theoretical references for lamb meat production and processing.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序