不同宰前禁食时间对羊肉品质影响的研究

doi:10.3864/j.issn.0578-1752.2014.01.015

摘要/Abstract

摘要： 【目的】动物在装卸和运输过程中的断料断水以及宰前休息期人为控制的禁食禁水行为称为宰前禁食。不当的宰前禁食处理可能降低畜禽胴体出品率，对肉的食用品质和加工性能产生不良影响。研究不同宰前禁食时间处理对羊肉品质的影响，确定适宜于肉羊的宰前禁食时间，对生产优质羊肉有重要意义。【方法】选取6月龄敖汉细毛羊公羊30只，分别进行宰前禁食0 h（对照）、12 h和24 h处理，研究羊肉食用品质（pH值、肉色、剪切力、持水力）、感官品质（膻味、嫩度、多汁性、总体可接受性）、卫生品质（菌落总数、大肠菌群总数）及宰后成熟过程中糖原含量、肌节长度和肌原纤维蛋白降解程度的变化规律。【结果】宰前禁食24 h处理组羊肉在宰后0 h、45 min、4 h的pH显著高于禁食12 h组和对照组（P＜0.05）。随着成熟时间延长，pH值差异逐渐消失，3个处理组之间羊宰后24 h和48 h pH差异不显著（P＞0.05）。宰前禁食24 h组羊肉蒸煮损失显著低于禁食12 h组和对照组（P＜0.05）。3个处理之间羊肉L*、a*、b*、ΔE、滴水损失、剪切力值及感官评价膻味、嫩度、多汁性和总体可接受性打分差异均不显著（P＞0.05）。宰后成熟24 h后，不同宰前禁食时间处理组羊肉的菌落总数及大肠菌群总数均在国标规定范围之内，不同处理组之间羊肉菌落总数差异不显著（P＞0.05）。随禁食时间的延长大肠菌群总数呈下降趋势，宰前禁食处理组羊肉大肠菌群菌落总数低于对照组。3个宰前禁食处理组羊宰后0 h、45 min、4 h、8 h、12 h、24 h、48 h羊肉的糖原含量差异不显著（P＞0.05）。随宰后成熟时间的延长，糖酵解程度加大，糖原含量呈下降趋势。随宰前禁食时间的延长，肌节长度增加。宰前禁食24 h处理组肌节长度大于禁食12 h处理组，禁食12 h处理组肌节长度大于对照组（P＜0.05）。宰前禁食处理组羊肉宰后0 h羊肉肌原纤维蛋白降解程度一致，没有显著条带出现或缺失。宰后成熟24 h时，3个处理组在27 kD均出现条带，且宰前禁食12 h和24 h处理组的27 kD条带颜色深于对照组，表明禁食12 h和24 h处理组羊肉蛋白降解程度高于对照组。【结论】宰前禁食12 h和24 h使羊宰后肌肉卫生品质提高，并且促进宰后蛋白质降解。宰前禁食24 h使蒸煮损失降低。宰前禁食12 h和24 h对羊肉极限pH、糖原含量及肉质指标无影响。与对照组相比，宰前禁食12 h和24 h有益于羊肉卫生品质，对食用品质及感官品质无影响。

关键词: 羊 , 宰前处理 , 禁食 , 肉质

Abstract: 【Objective】Pre-slaughter fasting is defined as duration of food and water withdrawal during loading, unloading, transport and control during pre-slaughter lairage period. Impropriety of pre-slaughter handling decreases carcass yield, affects eating quality and technical characteristics of meat. The objective of this study was to investigate the effects of different pre-slaughter fasting time on quality of mutton and determine how long fasting time is suitable for production of high quality mutton.【Method】Thirty six-month old sheep were divided into 3 groups fasting for 0 h(control group), 12 h and 24 h. The eating quality (pH value, meat colour, shear force and water holding capacity), sensory quality (odour, tenderness, juiciness and overall liking), hygiene quality (aerobic plate count and coliforms), glycogen concentration, sarcomere length and protein degradation during post-mortem were analyzed.【Result】Fasting for 24 h resulted in higher pH value than 12 h and control group at 0 h, 45 min and 4 h post-mortem. As aging time extended, pH value at 24 h and 48 h post-mortem had no significant difference (P＜0.05). The group fasting for 24 h had lower cooking loss than 12 h and control group (P＜0.05). There was no significant difference among three groups in L*, a*, b*,ΔE, drip loss, shear force and sensory characteristics of odour, tenderness, juiciness and overall liking of the mutton (P＞0.05). Aerobic plate count and coliforms of the mutton from different fasting time groups were all under the range of national standard regulations at 24 h post-mortem. Aerobic plate count of mutton had no significant difference among three treatments. Coliforms of the mutton were decreased as the fasting time increased. Fasting treatments caused the decrease of enumeration of coliforms compared to control group. There was no significant difference in glycogen content of mutton at 0 h, 45 min, 4 h, 8 h, 12 h, 24 h and 48 h post-mortem among three groups. The degree of glycolysis increased but the glycogen content decreased as the extension of aging time. With the increase of pre-slaughter fasting time, sarcomere length increased. Fasting for 24 h resulted in larger sarcomere length than 12 h and fasting for 12 h was higher than 0 h (P＜0.05). The degree of myofibrillar protein degradation in different fasting treatments was consistent at 0 h post-mortem. There was no apparent bands appeared or disappeared. All groups had 27 kD fragment appeared at 24 h post-mortem. The appearance of the 27 kD was darker in fasting for 12 h and 24 h treatments than the control. It was shown that fasting for 24 h and 12 h resulted in higher protein degradation degree than the control group.【Conclusion】Fasting for 12 and 24 h increased the hygiene quality and accelerated meat myofibrillar protein degradation. Fasting for 24 h decreased cooking loss. Fasting for 12 and 24 h had no significant effects on pH value, glycogen content and other quality characteristics of mutton. Compared with the control group, fasting for 12 and 24 h had positive effects on mutton hygiene quality but no effect on eating quality and sensory quality.

Key words: sheep , pre-slaughter , fasting , meat quality

夏安琪, 李欣, 陈丽, 何凡, 刘金凯, 王振宇, 倪娜, 张德权. 不同宰前禁食时间对羊肉品质影响的研究[J]. 中国农业科学, 2014, 47(1): 145-153.

XIA An-Qi, LI Xin, CHEN Li, HE Fan, LIU Jin-Kai, WANG Zhen-Yu, NI Na, ZHANG De-Quan. Effects of Different Pre-slaughter Fasting Time on Mutton Quality[J]. Scientia Agricultura Sinica, 2014, 47(1): 145-153.

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