CAJ | 학술논문

摘要主要对新疆地产绵羊宰后不同部位肉的pH值、色泽、剪切值、挥发性盐基氮等理化品质及宰后变化规律进行系统的分析，为今后新疆肉用绵羊的品质研究及开发提供科学依据。研究表明：新疆地产绵羊宰后4h后腿部肉pH值为5．57、肋部肉pH值为5．42：前腿部肉色泽L值为33．69、A值为13．39、后腿部肉L值为31．41、A值为10．53、肋部肉L值为30．48、A值为9．29。前腿部肉剪切值8．39kg、后腿部肉3．08kg、肋部肉5．63kg。畜体宰后室温（25—270C）放置4—8h过程中，肋部肉和后腿部肉处于肉的成熟阶段。后腿部肉颜色鲜红，前腿部肉其次，肋部肉色泽较暗。在6d冷藏过程中（4℃）后腿部肉成熟缓慢，颜色鲜红，pH值从5．57升至5．70，比较稳定，肋部肉不稳定，pH值从5．42升至6．39，相比后腿部肉腐败变质较快。
적요주요대신강지산면양재후불동부위육적pH치、색택、전절치、휘발성염기담등이화품질급재후변화규률진행계통적분석，위금후신강육용면양적품질연구급개발제공과학의거。연구표명：신강지산면양재후4h후퇴부육pH치위5．57、륵부육pH치위5．42：전퇴부육색택L치위33．69、A치위13．39、후퇴부육L치위31．41、A치위10．53、륵부육L치위30．48、A치위9．29。전퇴부육전절치8．39kg、후퇴부육3．08kg、륵부육5．63kg。축체재후실온（25—270C）방치4—8h과정중，륵부육화후퇴부육처우육적성숙계단。후퇴부육안색선홍，전퇴부육기차，륵부육색택교암。재6d랭장과정중（4℃）후퇴부육성숙완만，안색선홍，pH치종5．57승지5．70，비교은정，륵부육불은정，pH치종5．42승지6．39，상비후퇴부육부패변질교쾌。
pH, color, shear force, total volatile basic nitrogen, other physical and chemical quality of different parts and change regulation of Xin - jiang native mutton skeletal muscle after slaughter were analyzed systematically in this paper, to provide scientific basis for research and development on the quality of Xin - jiang meat in sheep. The results shows that ： pH of thigh meat and rib meat was 5.57 and 5.42 after slaughtered 4h; L and A value for shoulder meat was 33.69 and 13.39; L and A value for thigh meat was 31.41 and 10.53; L and A value for rib meat was 30.48 and 9.29; shear force for shoulder meat, thigh meat and rib meat was 8.39, 3.08 and 5.63 kg, respectively. The rib meat and thigh meat were in the mature stage after slaughtered body placed at room temperature （25 - 27℃ ） for 4 to 8 hours, thigh meat with bright red color and the color of rib meat was dark. In 6 days refrigerating process （4℃）, thigh meat matured slowly, with bright red color, pH value rose from 5.57 to 5.70 and stable. But rib meat was not stable, with pH value rising from 5.42 to 6.39, which decayed faster compared to thigh meat.