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The Effects of Postmortem Different Treatment Methods
on Meat Quality
Abstract
In the present study, shear force value and pH of muscle from different three sites in
Ujumqin cashmere goats were investigated during chilling periods under different
temperatures。 In addition， the sensory evaluation of mutton and determination of
microbiological contamination of the whole carcass in the process of slaughter and whole
carcass segmentation was undertaken in chilled meat at 4℃。
The results showed that pH of biceps femoris under 6℃ chilling after 2d has declined
significantly compared to that in 0℃ and 4℃ chilling (p 0.05)and firstly accomplished
ultimate pH.Moreover, pH of biceps longissimusdorsi firstly was reduced to ultimate pH at
1d and then began to go up again under chilling at 6℃, while 2d and 3d was needed for
reaching ultimate pH under 4℃ and 0℃ chilling, respectively. For biceps triceps brachii,
3d was required to the ultimate pH under 4℃ or 6℃ chilling and even 4d was needed
under 0℃ chilling.
It took about 2d to arrived at maximum rigor mortis of shear force value in biceps
femoris and subsequently solution of rigor mortis under 4℃ and 6℃ chilling while
chilling at 0℃ needed 3d. what was more, 1d was needed for ultimate rigor mortis of
biceps triceps brachii under 0℃、4℃ and 6℃ chilling. Thirdly, biceps triceps brachii
arrived maximum rigor mortis in need of 1d under 4℃ and 6℃ chilling and One more
day was needed under 0℃ chilling.
The mutton chilling at 4℃ for 5d was of optimal sensory evaluation value and proved
up to standard of Total plate counts and Coliform tests. A statistic analysis of microbe
numbers of the whole Carcass during all steps of slaughtering revealed that skinning
process, viscera removal and brushing along with depilating were the key points with
significant changes of total plate counts and Coliform compared to other processes. There
existed significantly higher numbers of total plate counts o
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