Effect of Lairage Time on Stress Level and Meat Quality of Small Tail Han Sheep

被引：0

作者：

Wang J. ^{[1
]}

Luo J. ^{[2
]}

Han Z. ^{[3
]}

Zhang H. ^{[1
,4
]}

Luo H. ^{[5
]}

Guo H. ^{[1
]}

机构：

[1] Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Beijing

[2] College of Food Science and Technology, Hunan Agricultural University, Changsha

[3] Beijing Laboratory of Food Quality and Safety, China Agricultural University, Beijing

[4] Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing

[5] College of Animal Science and Technology, China Agricultural University, Beijing

来源：

Nongye Jixie Xuebao/Transactions of the Chinese Society for Agricultural Machinery | 2019年 / 50卷 / 04期

关键词：

Lairage; Meat quality; Small Tail Han sheep; Stress;

D O I：

10.6041/j.issn.1000-1298.2019.04.039

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The lairage process can significantly affect the quality of meat. The yield of mutton is relatively large in China. So it is necessary to strengthen the exploration in this respect. The effects of different lairage times (0 h, 3 h, 6 h, 12 h, 18 h and 24 h) on stress level and mutton quality of Small Tail Han sheep after 5 h transportation were compared. The suitable lairage time was established and it was meaningful in mutton production. The results showed that 12 h lairage could increase the glycogen content to (7.74±0.98) mg/g, decrease the final pH value to 5.57±0.14, and improve the tenderness of mutton. The plasmacortisol and creatine kinase contents were slightly increased and then decreased with the extension of lairage time. The lowest data could be seen in the 12 h lairage group, which were (39.98±5.04) ng/mL and (277.64±19.88) U/L, respectively, indicating that Small Tail Han sheep could be relieved from stress caused by transportation. In addition, with the extension of lairage time, the weight loss of Small Tail Han sheep was increased. The concentrations of hemoglobin and hematocrit were increased to (40.63±0.85)% and (14.01±0.23) g/dL, respectively after 24 h lairage, indicating that new stress was caused because of the extension of lairage time. Therefore, combined with the above indicators, 12 h lairage time could ensure the minimum weight loss of Small Tail Han sheep and make them relieve from stress, improving mutton quality. The research was of great significance to the formulation of standards for mutton slaughtering industry and the guidance of mutton production. © 2019, Chinese Society of Agricultural Machinery. All right reserved.

引用

页码：339 / 345

页数：6

共 24 条

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