Abstract：Roast whole lamb vacuum packaged in aluminum foil was subjected to high-temperature treatment at 121 ℃
for 10, 15, 20 and 25 min, respectively in comparison with normal temperature group to address the effect of sterilization
time on total microbial count (TMC), acid value, pH, total volatile base-nitrogen (TVB-N) value, thiobarbituric acid (TBA)
value, hardness, and sensory evaluation of roast whole lamb during subsequent storage at 0–4 ℃. During 40 days of storage,
20 min sterilization showed significant superiority over the control and other treatments in terms of physicochemical and
microbial quality. Moreover, TMC and TVB-N values tended to rise slowly, and pH, TBA value and hardness remained
stable. Its sensory quality was the closest to fresh roast whole lamb.
郭晓峰，王子荣，郭守立，魏 健，李德华. 高温杀菌时间对烤全羊肉贮藏期品质的影响[J]. 肉类研究, 2016, 30(7): 6-10.
GUO Xiaofeng, WANG Zirong, GUO Shouli, WEI Jian, LI Dehua. Effect of High Temperature Sterilization Time on the Quality of Roast Whole Lamb during Storage. Meat Research, 2016, 30(7): 6-10.
