Effect of Postmortem Phases on Lamb Meat Quality: A Physicochemical, Microstructural and Water Mobility Approach

To investigate the effect of postmortem phases on lamb meat quality, the physicochemical quality, microstructure and water mobility of oyster cut, short loin, knuckle and silverside muscles from Small-Tail Han sheep were evaluated in the pre-rigor, rigor mortis and post-rigor phases. Pre-rigor lamb...

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Bibliographic Details
Published in:Food science of animal resources 2021-09, Vol.41 (5), p.802-815
Main Authors: Ge, Yue, Zhang, Dequan, Zhang, Huimin, Li, Xin, Fang, Fei, Liang, Ce, Wang, Zhenyu
Format: Article
Language:Korean
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Summary:To investigate the effect of postmortem phases on lamb meat quality, the physicochemical quality, microstructure and water mobility of oyster cut, short loin, knuckle and silverside muscles from Small-Tail Han sheep were evaluated in the pre-rigor, rigor mortis and post-rigor phases. Pre-rigor lamb meat had higher pH and water holding capacity (WHC), whereas lower CIE L*, b*, hue angle values than rigor mortis and post-rigor meat (p
ISSN:2636-0772
2636-0780