基于消费者喜好性评价宰后不同阶段羊肉食用品质差异

doi:10.3864/j.issn.0578-1752.2022.18.013

Abstract

Abstract:

【Objective】The eating quality of lamb in pre-rigor, rigor mortis and post-rigor phases was investigated by using consumers’ sensory evaluation to understand the differences of eating quality characteristics of lamb in different postmortem phases under instant boiling, roasting, boiling and stir-frying conditions, which was expected to provide the reference for lamb quality evaluation and high-quality meat production.【Method】The oyster cut, short loin, knuckle and silverside in per-rigor, rigor mortis and post-rigor phases were obtained from small-tail Han sheep (male, 8 months old). The sensory attributes (including tenderness, juiciness, flavor and overall liking) of lamb after instant boiling, roasting, boiling and stir-frying were evaluated by consumers. The MQ4 (Meat Quality, 4 variables) equation and the grades boundaries were determined by linear discriminant analysis, which were used to analyze the preference score and eating quality grade of lamb.【Result】After instant boiling, the short loin and silverside in pre-rigor had higher tenderness, flavor and MQ4 scores than those in rigor mortis and post-rigor phases (P<0.05), while there was no significant difference in consumers’ scores of oyster cut and knuckle in different postmortem phases (P>0.05). After roasting, the oyster cut in per-rigor and the silverside in post-rigor phase had higher tenderness, juiciness, overall liking and MQ4 scores than those in rigor mortis (P<0.05), but there was no significant difference in consumers’ scores of short loin and knuckle in different postmortem phases (P>0.05). After boiling, the juiciness and overall liking scores of knuckle in post-rigor were higher than those in per-rigor and rigor mortis phases (P<0.05), and there was no significant difference in consumers’ scores of oyster cut, short loin and silverside in different postmortem phases (P>0.05). After stir-frying, the tenderness, overall liking and MQ4 scores of oyster cut in pre-rigor and post-rigor were higher than those in rigor mortis, while the tenderness, flavor, overall liking and MQ4 scores of short loin in pre-rigor were higher than those in rigor mortis and post-rigor (P<0.05). There was no significant difference in consumers’ scores of knuckle and silverside in different postmortem phases (P>0.05). The premium quality (4star) and good quality (5star) samples were higher in pre-rigor (5star: 0%-8.33%; 4star: 47.83%-72.22%) and post-rigor (5star: 0%-8.70%: 4star: 52.78%-58.33%). There were no unsatisfactory quality (2star) samples in pre-rigor and post-rigor phases, while 4.17% and 4.35% of the samples in rigor mortis were 2star after roasting and boiling, respectively. 【Conclusion】In general, the pre-rigor and post-rigor lamb had a superior eating quality to rigor mortis lamb based on consumers’ sensory evaluation, and the pre-rigor and post-rigor lamb were preferred by Chinese consumers.

Key words: lamb, eating quality, consumers’ sensory evaluation, different postmortem phases, cooking methods

Yue GE,DeQuan ZHANG,ShaoBo LI,Li CHEN,XiaoChun ZHENG,Ce LIANG,TongJing YAN,JinHuo LI,ZhenYu WANG. Eating Quality Evaluation of Lamb in Different Postmortem Phases Based on Consumers’ Sensory Preferences[J].Scientia Agricultura Sinica, 2022, 55(18): 3640-3651.

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Figures/Tables 7

Fig. 1

Table 1

Consumers’ sensory scores of lamb in different postmortem phases"

烹饪方式 Cooking method	部位 Cut	宰后阶段 Postmortem phase	嫩度 Tenderness	多汁性 Juiciness	风味 Flavor	总体喜好 Overall liking
涮制 Instant boiled	牡蛎 Oyster cut	僵直前期 Pre-rigor	60.39±6.78Aa	57.75±5.3Aa	59.70±5.21Aa	63.28±6.93Aa
		最大僵直期 Rigor mortis	57.20±7.42Aa	54.87±7.85Aa	54.59±6.06Aa	58.65±5.82Aa
		解僵成熟期 Post-rigor	61.96±6.43Aa	60.90±3.48Aa	57.05±3.84Aa	60.23±4.05Aa
	外脊 Short loin	僵直前期 Pre-rigor	55.05±9.34Aab	53.33±7.24Aab	56.99±6.37Aa	57.18±11.28Aa
		最大僵直期 Rigor mortis	42.78±9.42Bb	46.71±8.95Aa	45.77±6.84Bc	47.35±6.71Bc
		解僵成熟期 Post-rigor	36.44±3.78Bb	44.25±7.32Ac	42.66±7.30Bb	41.95±8.09Bc
	霖肉 Knuckle	僵直前期 Pre-rigor	55.49±8.75Aab	50.53±7.43Aab	57.30±9.39Aa	59.70±6.83Aa
		最大僵直期 Rigor mortis	49.11±5.68Ab	51.49±6.74Aa	52.75±5.61Aab	55.19±5.01Aab
		解僵成熟期 Post-rigor	54.04±10.21Aa	51.72±8.11Ab	55.17±4.29Aa	58.73±7.11Aa
	米龙 Silverside	僵直前期 Pre-rigor	51.27±10.01Ab	48.66±8.22Ab	57.88±6.48Aa	59.91±5.35Aa
		最大僵直期 Rigor mortis	48.66±5.57ABb	50.45±7.58Aa	47.80±6.91Bbc	51.00±7.51Bbc
		解僵成熟期 Post-rigor	41.34±8.10Bb	45.27±3.18Ac	46.60±5.93Bb	48.83±5.21Bb
烤制 Roasted	牡蛎 Oyster cut	僵直前期 Pre-rigor	68.28±5.26Aa	64.22±4.28Aa	67.24±4.53Aa	70.41±4.10Aa
		最大僵直期 Rigor mortis	54.33±8.98Ba	51.59±6.03Ba	63.76±2.13Aa	65.01±2.42Ba
		解僵成熟期 Post-rigor	65.16±5.65Aa	61.32±5.55Aa	64.45±2.72Aa	66.27±4.01ABa
	外脊 Short loin	僵直前期 Pre-rigor	48.32±7.09Ab	37.35±5.35Ac	57.67±4.07Abc	56.92±7.33Abc
		最大僵直期 Rigor mortis	40.38±4.61Ab	40.37±7.75Ab	51.05±5.87Ab	49.52±7.50Ab
		解僵成熟期 Post-rigor	49.65±7.08Ab	45.69±5.81Ac	56.69±5.25Ab	55.93±6.21Ab
	霖肉 Knuckle	僵直前期 Pre-rigor	61.28±3.59Aa	55.64±7.77Aab	64.01±6.62Aab	63.87±7.29Aab
		最大僵直期 Rigor mortis	51.26±4.52Ba	50.11±3.43Aa	57.95±4.24Aa	58.81±3.57Aa
		解僵成熟期 Post-rigor	62.44±10.67Aa	54.13±6.49Ab	59.47±6.22Aab	63.10±7.63Aab
	米龙 Silverside	僵直前期 Pre-rigor	39.24±8.7Bb	48.92±7.99Ab	55.65±4.73Ac	54.45±6.61ABc
		最大僵直期 Rigor mortis	40.66±3.94Bb	46.98±7.50Aab	50.94±7.48Ab	47.25±7.57Bb
		解僵成熟期 Post-rigor	52.53±3.39Ab	52.24±4.67Abc	53.82±6.35Ab	57.05±6.33Ab
煮制 Boiled	牡蛎 Oyster cut	僵直前期 Pre-rigor	51.59±7.97Aa	54.41±5.25Aa	60.71±3.98Aa	60.12±5.62Aa
		最大僵直期 Rigor mortis	61.23±14.21Aa	61.90±9.69Aa	61.43±5.97Aa	60.27±6.69Aa
		解僵成熟期 Post-rigor	65.22±8.24Aa	61.06±5.46Aa	63.04±3.06Aa	66.16±2.50Aa
	外脊 Short loin	僵直前期 Pre-rigor	34.63±6.51Bb	43.77±3.55Ab	57.64±3.77Aa	53.56±3.08Aa
		最大僵直期 Rigor mortis	44.22±7.03Ab	44.3±6.18Ab	54.14±4.00Aa	51.12±9.58Aa
		解僵成熟期 Post-rigor	42.72±9.27ABb	46.41±7.06Ab	56.95±4.52Aab	54.22±8.57Ab
	霖肉 Knuckle	僵直前期 Pre-rigor	39.56±6.33Ab	42.49±3.29Bb	58.93±7.59Aa	52.59±7.22Ba
		最大僵直期 Rigor mortis	49.49±6.39Ab	44.63±6.94Bb	56.20±7.48Aa	53.80±7.63Ba
		解僵成熟期 Post-rigor	57.07±11.77Aa	53.52±5.69Aab	62.71±6.79Aa	65.11±8.41Aa
	米龙 Silverside	僵直前期 Pre-rigor	38.73±10.16Ab	45.04±9.37Ab	56.59±6.52Aa	54.41±8.73Aa
		最大僵直期 Rigor mortis	39.57±5.09Ab	44.27±4.73Ab	53.77±5.76Aa	52.13±6.87Aa
		解僵成熟期 Post-rigor	41.45±4.82Ab	45.87±6.87Ab	55.75±3.66Ab	53.15±4.92Ab
炒制 Stir-fried	牡蛎 Oyster cut	僵直前期 Pre-rigor	70.97±6.32Aa	58.81±8.18Aa	63.13±8.65Aab	67.78±7.71Aa
		最大僵直期 Rigor mortis	51.28±5.99Ba	50.92±6.67Aa	56.69±4.84Aa	56.28±4.04Bab
		解僵成熟期 Post-rigor	61.57±8.09Aa	58.80±4.27Aa	62.03±5.94Aa	64.80±4.85Aa
	外脊 Short loin	僵直前期 Pre-rigor	59.62±6.87Ab	55.42±7.32Aa	62.95±8.18Aab	64.25±7.15Aa
		最大僵直期 Rigor mortis	40.54±6.75Cb	45.04±6.47Ba	52.03±6.70Ba	49.28±8.57Bb
		解僵成熟期 Post-rigor	48.78±6.27Bbc	53.36±7.33ABa	54.06±4.73Bbc	55.67±4.89ABbc
	霖肉 Knuckle	僵直前期 Pre-rigor	59.18±5.58Ab	56.43±7.34Aa	64.41±5.87Aa	67.18±7.36Aa
		最大僵直期 Rigor mortis	48.72±6.68Ba	49.85±6.05Aa	55.65±5.21Ba	57.49±3.42Ba
		解僵成熟期 Post-rigor	54.62±9.37ABab	52.20±7.80Aa	60.32±6.50ABab	61.03±8.60ABab
	米龙 Silverside	僵直前期 Pre-rigor	47.18±8.30Ac	46.65±5.80Ab	54.53±5.31Ab	52.74±6.60Ab
		最大僵直期 Rigor mortis	46.56±5.52Aab	51.08±5.37Aa	54.13±4.25Aa	51.7±4.97Aab
		解僵成熟期 Post-rigor	40.68±1.18Ac	53.67±5.39Aa	53.29±4.66Ac	51.50±5.66Ac

Table 1

Table 2

Table 3

Fig. 2

Fig. 3

Fig. 4

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烹饪方式 Cooking method	指标 Attribute	P值 P value
烹饪方式 Cooking method	指标 Attribute	宰后阶段 Postmortem phase	部位 Cut	宰后阶段×部位 Postmortem phases×cuts
涮制 Instant boiled	嫩度 Tenderness	0.023	0.000	0.093
	多汁性 Juiciness	0.481	0.003	0.427
	风味 Flavor	0.000	0.001	0.398
	总体喜好 Overall liking	0.000	0.000	0.334
烤制 Roasted	嫩度 Tenderness	0.001	0.000	0.319
	多汁性 Juiciness	0.027	0.000	0.516
	风味 Flavor	0.028	0.000	0.986
	总体喜好 Overall liking	0.025	0.000	0.479
煮制 Boiled	嫩度 Tenderness	0.002	0.000	0.216
	多汁性 Juiciness	0.037	0.000	0.761
	风味 Flavor	0.107	0.179	0.311
	总体喜好 Overall liking	0.000	0.009	0.221
炒制 Stir-fried	嫩度 Tenderness	0.002	0.001	0.168
	多汁性 Juiciness	0.042	0.121	0.146
	风味 Flavor	0.011	0.033	0.320
	总体喜好 Overall liking	0.000	0.000	0.229

烹饪方式 Cooking method		MQ4方程 MQ4 function
涮制 Instant boiled		MQ4=0.14嫩度+0.09多汁性+0.05风味+0.72总体喜好性
涮制 Instant boiled		MQ4 = 0.14 Tenderness + 0.09 Juiciness + 0.05 Flavor + 0.72 Overall liking
烤制 Roasted		MQ4=0.10嫩度+0.04多汁性+0.20风味+0.66总体喜好性
烤制 Roasted		MQ4 = 0.10 Tenderness + 0.04 Juiciness + 0.20 Flavor + 0.66 Overall liking
煮制 Boiled		MQ4=0.14嫩度+0.06多汁性+0.28风味+0.52总体喜好性
煮制 Boiled		MQ4 = 0.14 Tenderness + 0.06 Juiciness + 0.28 Flavor + 0.52 Overall liking
炒制 Stir-fried		MQ4=0.10嫩度+0.11多汁性+0.19风味+0.60总体喜好性
炒制 Stir-fried		MQ4 = 0.10 Tenderness + 0.11 Juiciness + 0.19 Flavor + 0.60 Overall liking

Eating Quality Evaluation of Lamb in Different Postmortem Phases Based on Consumers’ Sensory Preferences

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