CAJ | 학술논문

随机选择相同饲养条件下的巴美肉羊,以非吊挂排酸和吊挂排酸两种方式进行对比实验,分别测定其不同部位0.5～48h pH值的变化规律和24～72h剪切力的变化规律。结果显示：非吊挂排酸羊股二头肌、背最长肌、臂三头肌均在宰后6h或8h的pH值显著小于吊挂排酸羊（P〈0.05）。非吊挂排酸羊在不同时间pH值没出现显著下降,吊挂排酸羊在不同时间pH值易出现显著下降。通过对巴美肉羊宰后24～72h时间内指定部位肌肉剪切力变化规律得出吊挂排酸羊3个指定部位剪切力总体要比非吊挂排酸羊剪切力低。在吊挂排酸方式下背最长肌剪切力最易出现显著变化。
수궤선택상동사양조건하적파미육양,이비조괘배산화조괘배산량충방식진행대비실험,분별측정기불동부위0.5～48h pH치적변화규률화24～72h전절력적변화규률。결과현시：비조괘배산양고이두기、배최장기、비삼두기균재재후6h혹8h적pH치현저소우조괘배산양（P〈0.05）。비조괘배산양재불동시간pH치몰출현현저하강,조괘배산양재불동시간pH치역출현현저하강。통과대파미육양재후24～72h시간내지정부위기육전절력변화규률득출조괘배산양3개지정부위전절력총체요비비조괘배산양전절력저。재조괘배산방식하배최장기전절력최역출현현저변화。
Twelve Bamei sheep raised under the same conditions were selected and killed. Their carcasesses were randomly assigned into two groups of 6 one each for chilling with and without hanging. The changes in postmortem pH during 0.5 -- 48 h and shear force during 24--72 h of different parts of sheep carcass were tested. The results showed that bicepsfemoris, longissimus dorsi and triceps brachii in chilled carcasses without hanging at 6 h and 8 h postmortem exhibited a significantly lower pH than chilled carcasses with hanging （P〈0.05）. No significant changes in pH were observed during post-mortem chilling of sheep carcasses without hanging, while the pH of hung sheep carcasses significantly decreased. In general, the shear force of bicepsfemoris, longissimus dorsi and triceps brachii in hung sheep carcasses was lower than that of non-hung ones during 24--72 h postmortem. Furthermore, the shear force of longissimus dorsi presented the most marked changes during chilling with hanging.