Optimization of refrigeration treatment of mutton
2009
Giro, T.M., The N.I. Vavilov Saratov State Agrarian Univ.
Slaughter of sheep is a seasonal event, therefore a prospect way to save meat quality is to use quick-freezing (QF). During QF cold muscle contracting can develop at mutton (M) whereby meat hardness increase and functional and technological properties degrade. Carcass electrostimulation (ES) prevents contracting development and it accelerates meat ageing. M quality and duration of its storage depends on fat stability to oxidation. M cuts were packed in into poliamidpolyethylene film under vacuum and were tested. The cuts were received from ES carcasses and the ones of electrostunned animals for determining a period of sheep meat storage. The carcasses received in traditional way were control ones. Acid number (AN), peroxidate number (PN) and thiobarbituric value (TV) were fixed. Lipid oxidation speed increased after 3 months of storage. The PN of all samples was 0.02% after 6 months and it was 0.036% after 12 months. The TV was 0.056% after 12 months of storage. Weight losses reduced from 2.92%-3.08% till 0.30% at QF of the cuts and the M had high organoleptic properties during the all 12 months of storage. The M had the highest ones after ES. Microbiological investigations showed that the lowest total bacterial contamination was in the ES meat samples (350 colony-forming units, CFU, per 0.001 kg), the highest one was in the control samples (1350 CFU per 0.001 kg). The M of electrostunned animals had the bacterial contamination of 890 CFU per 0.001 kg. Hystological investigations showed that ES had a positive effect on microstructure of muscle tissues at cold storage.
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