Effects of Different Treatments on the Tenderness of semitendinosus Muscle from Xinjiang Thin-Haired Sheep
ZHANG Wen1, LI Fang2, Dadila·MAIMAITI1, YU Qin1, WANG Lin1, ZHANG Yu1, KONG Lingming1,*
1. College of Food and Pharmacy, Xinjiang Agricultural University, Ürümqi 830052, China;
2. Xinjiang Institute of Light Industry Technology, Ürümqi 830021, China
Abstract：Purpose: To find out a low-cost, safe, efficient method to tenderize mutton. Methods: The effects of different
treatments, i.e., combination of salting and tumbling under either vacuum or atmospheric conditions, and vacuum tumbling,
were examined on the tenderness of sheep semitendinosus muscle as assessed by shear force, pH, cooking loss, myofibrillar
fragmentation index (MFI) value, collagen content and solubility, and the decomposition of myofibrillar proteins. The results
showed that all three treatments had significant effects on the above tenderness indicators of mutton. Conclusion: Vacuum
tumbling provides the best tenderization of mutton.
张 文，李 芳，达迪拉·买买提，俞 琴，王 琳，张 煜，孔令明. 不同处理对新疆羊半腱肌嫩度的影响[J]. 肉类研究, 2016, 30(6): 10-14.
ZHANG Wen, LI Fang, Dadila·MAIMAITI, YU Qin, WANG Lin, ZHANG Yu, KONG Lingming. Effects of Different Treatments on the Tenderness of semitendinosus Muscle from Xinjiang Thin-Haired Sheep. Meat Research, 2016, 30(6): 10-14.
