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| Effects of Rapid Chilling on Longissimus dorsi Meat Quality of the Goat |
| Zhao Hong-yan;Ge Chang-rong;Lü Dong-po;Huang Qi-chao;Wang Meng-qi |
| 1.College of the Food Science and Technology, Yunnan Agricultural University, Kunming 650201; 2.Key Laboratory of Animal Nutrition and Feed Science, Yunnan Agricultural University, Kunming 650201) |
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Abstract Six castrated Yun-ling goats were slaughtered, and split. Left carcasses were used to the conventional chilling (0-4℃ for 24h, relative humidity 90-95%), and right carcasses were used to the rapid chilling (-20℃ for 1h, followed by 0-4℃ for 23h, relative humidity 90-95%). Longissimus dorsi was sampled for the determination of meat quality.Rapid chilling had lower (P <0.05) shear force values and higher (P<0.05) sensory tenderness scores than the conventional chilling.pH value, Meat color and cooking loss were no significant difference between two group treatments.These results indicated that the rapid chilling could improved the goat meat tenderness.
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2008, Vol. 22 
