Effect of Frozen Storage Time on the Quality of Mutton from Different Parts of Carcass

doi:10.7506/spkx1002-6630-201224071

Abstract

Abstract: Quality changes in mutton from different parts of Bashbay sheep carcass after storage at －18 ℃ for 0.5, 1, 2, 7, 15 d and 30 days were investigated. Significant differences in crude fat and total collagen contents and shear force existed among shoulder, gluteus and longissimus dorsi muscles during frozen storage (P＜0.05), whereas no significant differences in collagen solubility were observed (P＞0.05). Frozen storage time had extremely significant effects on the thaw drip and cooking loss of shoulder muscle and the filtration residue content of connective tissue in shoulder and gluteus muscles (P＜0.01), but did not has significant effects on longissimus dorsi (P＞0.05). A gradual decrease in shear force was observed for three muscles with prolonged storage time (P＜0.05). longissimus dorsi revealed lower levels of moisture and shear force but a higher level of crude fat and better tenderness than shoulder and gluteus muscles, whereas gluteus muscle had the highest shear force and the worst tenderness.

Key words: muscle, frozen storage time, quality

CLC Number:

TS251.44

Patigu·ABUDOUKERE1，ZHOU Guang-hong2，LI Jin-yu1，Batuer·ABULIKEMU1,2,*. Effect of Frozen Storage Time on the Quality of Mutton from Different Parts of Carcass[J]. FOOD SCIENCE, 2012, 33(24): 325-329.

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