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| Effects of Pre-Chilling Conditions and Time on Quality of Tan Sheep Carcasses |
| LI Wencai, TIAN Hanyou, ZOU Hao, BAI Jing, WANG Hui, ZHAO Junyi, LUO Ruiming, JU Ning, QI Biao, QIAO Xiaoling |
| 1.Beijing Key Laboratory of Meat Processing Technology, China Meat Research Center, Beijing Academy of Food Sciences, Beijing 100068, China; 2.College of Agriculture, Ningxia University, Yinchuan 750021, China |
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Abstract The effects of spatial variations in environmental temperature and relative humidity during one-stage pre-chilling at 0?4 ℃ in a chilling room with unidirectional fan arrangement and pre-chilling time on the carcass quality of Tan sheep were studied by measuring the internal temperature, evaporative loss, pH value and meat color of sheep carcasses. The results showed that the environmental temperature decreased from about 19 to 2 ℃ and then leveled off, and the relative humidity increased to over 99.9% and then remained stable over time. At the end of pre-chilling, the internal temperature of carcasses was in the range from 2.67 to 3.83 ℃, showing no significant differences among six different locations. The evaporative loss ranged from 0.39% to 1.05% among the locations, and the longer the pre-chilling time, the greater the evaporative loss, and there was a significant difference between the location close to the wall and with longer pre-chilling time and the central location (P < 0.05). pH value was 5.59 to 5.74 after pre-chilling, and it showed no significant differences among the locations. Before pre-chilling, there was no significant difference in meat color among the different locations, and after pre-cooling, brightness value and redness value were both improved.
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2020, Vol. 34 
