Abstract：The objective of the present study was to examine the impact of frozen storage time on the water holding capacity of
lamb from different carcass parts and hence provide theoretical data for correct evaluation of the eating quality of frozen
lamb. The shoulder, gluteus, longissimus dorsi muscles of lamb carcasses (Bashibai sheep) frozen for 1, 3, 5, 7, 15 d
and 30 d at －18 ℃ were measured for water holding capacity. The results showed that the water holding capacity of shoulder
muscles continuously reduced as frozen storage time extended, and rebounded at days 15 and 30. A continuous decrease in
water holding capacity was also observed for gluteus, while the cooking loss showed a continuous increase with increased
storage time, reaching its maximum on the 30th day. Likewise, there was an increase in thaw drip loss with prolonged storage time.
The water holding capacity of longissimus dorsi exhibited a downward trend as storage time increased, the cooking loss was
at its minimum level after 1 day of storage and then became higher with extended storage time and showed a significant
difference at days 15 and 30 (P ＜ 0.05). A positive correlation of pH with water holding capacity and a negative correlation
with cooking loss were found for the three muscles. Therefore, frozen storage time affected considerably the water holding
capacity of muscles from different parts of lamb carcass. As storage time was prolonged, lamb muscles presented changes in
moisture content, thaw drip loss, water holding capacity and cooking loss, and the water holding capacity varied significantly
depending on the pH.
鲁蒙；巴吐尔·阿不力克木；欧阳宇恒；蒋银燕. 冻藏时间及pH值对宰后不同部位羊肉保水性变化的影响[J]. 肉类研究, 2013, 27(9): 26-30.
LU Meng;BATUER Abulikemu;OUYANG Yu-heng;JIANG Yin-yan. Impact of Frozen Storage Time and pH on Changes in Water Holding Capacity of Lamb from Different Carcass Parts. Meat Research, 2013, 27(9): 26-30.
2013, Vol. 27 
