1. College of Life and Geographic Sciences, Kashi University, Kashi 844000, China; 2. Key Laboratory of Biological Resources and Ecology of Pamirs Plateau in Xinjiang Uygur Autonomous Region, Kashi 844000, China; 3. School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
Abstract：To investigate the changes in the quality of mutton stored at different storage temperatures before and after roasting and boiling, fresh leg meat from Duolang sheep was stored at different temperatures (4, –5, –18, and –35 ℃) for 24 h. Its quality was evaluated after thawing, boiling and roasting. Results demonstrated that the sample frozen at –5 ℃ had the highest thawing, centrifugal, boiling, and roasting loss rate (5%, 24%, 30% and 39%, respectively) while the sample frozen at –35 ℃ had lower values for all these parameters. After roasting, the sample frozen at –18 ℃ had the lowest brightness value (36.88), the sample frozen at –5 ℃ had the lowest redness value (a*; 5.36), and the sample refrigerated at 4 ℃ had the lowest yellowness value (b*; 11.60). Significant differences in a* and b* were observed among all boiled meat samples (P < 0.05), with the –18 ℃ frozen group showing the highest a* (15.09), the –35 ℃ frozen group exhibiting the lowest a* (7.53), and the 4 ℃ refrigerated group showing the lowest b* (10.40). After roasting, the –18 ℃ frozen group showed significantly higher hardness and chewiness than did the –35 ℃ frozen group (P < 0.05). After boiling, the –18 and –35 ℃ frozen groups showed no significant differences in hardness or chewiness compared with fresh meat (P > 0.05), indicating that ultra-low temperature storage maintained mutton quality. Both roasted and boiled samples of mutton frozen at –35 ℃ had higher sensory scores (90 and 88, respectively). Collectively, freezing at –35 ℃ was more suitable for the storage and preservation of Duolang mutton, ensuring its processing quality.
程秀峰，赵宇航，任小娜，吴 斌，苏婷婷，余以刚. 不同贮藏温度下多浪羊肉烤制和煮制前后品质变化[J]. 肉类研究, 2025, 39(11): 48-56.
CHENG Xiufeng, ZHAO Yuhang, REN Xiaona, WU Bin, SU Tingting, YU Yigang. Quality Changes of Duolang Mutton Stored at Different Temperatures before and after Roasting and Boiling. Meat Research, 2025, 39(11): 48-56.
2025, Vol. 39 
