Abstract：Boiled mutton, hand-grasped mutton, mutton liver with spiced salt, sauced mutton and sauced sheep head meat were made by segmentation, cutting and cooking and then stored in sealed polypropylene boxes. The experiment included two groups: the experimental group was subjected to aseptic segmentation and cutting through UV light exposure and by using an air filtration system, and sterilized by UV light to reduce bacterial populations during processing and packaging, while the control groups 1 and 2 were processed in normal environment and sterilized by microwave irradiation and autoclaving, respectively, and both were stored at 0–5 ℃ after packaging. After 0, 7, 14, 21, 28 and 35 days of storage, the total colony number, pH value, total volatile basic nitrogen (TVB-N) content, thiobarbituric acid reactive substance (TBARs) content and water distribution were measured on all samples. The physicochemical properties of the experimental group were better than those of the control groups. Thus, this study illustrated that sterilization using hurdle technology was the most suitable for low-temperature mutton products. The shelf life of boiled mutton and hand-grasped mutton in the experimental group was 30 days, that of mutton liver with spiced salt was 28 days, and that of sauced mutton and sauced sheep head meat was 35 days.
牛 佳，陈 辉，罗瑞明. 不同减菌方式对滩羊肉制品货架期的影响[J]. 肉类研究, 2017, 31(7): 34-43.
NIU Jia, CHEN Hui, LUO Ruiming. Effect of Different Sterilization Methods on the Shelf Life of Mutton Products from Tan Sheep. Meat Research, 2017, 31(7): 34-43.
2017, Vol. 31 
