Effects of breed, muscle type, and frozen storage on physico-chemical characteristics of lamb meat and its relationship with tenderness

The effects of breed, muscle types, and frozen storage time on the physico-chemical characteristics of the two most important China breeds were considered. Twenty-four lambs of Bashbay and Xinjiang Merino sheep of 7-9 months old were slaughtered, respectively, and frozen for 1, 7, 15, or 30 days. Th...

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Veröffentlicht in:	CYTA: journal of food 2016-01, Vol.14 (1), p.109-116
Hauptverfasser:	Ablikim, B., Liu, Yana, Kerim, A., Shen, Ping, Abdurerim, P., Zhou, Guang Hong
Format:	Artikel
Sprache:	eng
Schlagworte:	Cattle China Collagen Connective tissues Cooking cooking quality cordero freezing frozen storage intramuscular fat la calidad de la carne la congelación la ternura Lamb lamb meat lambs longissimus muscle Meat Meat processing meat quality Merino muscle Muscles músculo Organic chemistry pH effects Shear forces Sheep storage time tenderness water holding capacity
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Beschreibung
Zusammenfassung:	The effects of breed, muscle types, and frozen storage time on the physico-chemical characteristics of the two most important China breeds were considered. Twenty-four lambs of Bashbay and Xinjiang Merino sheep of 7-9 months old were slaughtered, respectively, and frozen for 1, 7, 15, or 30 days. The meat pH, water holding capacity (WHC), intramuscular fat, cooking loss, myofibrillar fragmentation index (MFI), moisture, shear force (SF), and connective tissue were measured at 24 h postmortem. These physico-chemical characteristics varied with breed and muscle types. Xinjiang Merino had a higher pH (P
ISSN:	1947-6337 1947-6345 1947-6345
DOI:	10.1080/19476337.2015.1054885