年龄，性别和对山羊肉的冷却效应

IF 3.6 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Italian Journal of Food Science Pub Date : 2023-10-03 DOI:10.15586/ijfs.v35i4.2195

Muhammad Umar Farid, Muhammad Hayat Jaspal, Nida Luqman, Bilal Asghar, Muawuz Ijaz, Muhammad Kashif Yar, Muhammad Sulman Ali Taseer, Zeeshan Iqbal, Muhammad Ahsan Naeem, Jamal Nasir

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引用次数: 0

摘要

影响本地山羊肉品质的生产加工因素在文献中不存在。目前的研究探讨了48具山羊尸体的年龄、性别和冷却效果，这些山羊尸体按清真标准切成两半，其中一半立即转移到0-4°C的冷冻机中[快速冷却(RC)]，另一半转移到26±2°C的冷冻机中[延迟冷却(DC)]。结果表明，钢筋混凝土对华纳-布拉茨勒剪切力(WBSF)有显著影响。蒸煮损失和颜色(L*)参数在年轻雄性动物中显著较高。DC组的色度值明显较高。总之，DC提高了肉质和嫩度。

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Age, sex, and chilling effects on goat meat

Production and processing factors that affect native goat meat quality are non-existent in the literature. The current study explored age, sex, and chilling effects on 48 goat carcasses cut in half by halal standards and shifting one half immediately to a walk-in chiller at 0–4°C [rapid chilling (RC)] and the other half at 26 ± 2°C [delayed chilling (DC)]. Results showed that Warner Bratzler Shear Force (WBSF) was significantly affected by RC. Cooking loss and color (L*) parameters were significantly higher in young male animals. Chroma values were significantly higher in DC. In conclusion, DC enhances meat quality and tenderness.

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来源期刊

Italian Journal of Food Science 工程技术-食品科技

CiteScore

4.20

自引率

0.00%

发文量

审稿时长

>36 weeks

期刊介绍： "Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle. Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.