In this paper, the water holding capacity and color of Tan sheep were investigated under various storage temperatures. The postmortem Tan sheep preservation at 0~4 ℃ and 15 ℃, dynamic of pH, cooking loss, water holding capacity, dropping loss and meat color were measured at 1~7 d during preservation. The research results indicated that Tan sheep muscle which were preserved at 15 ℃ had fast decreasing speed of pH value, rapid speed of water holding capacity rally and worse meat color. Cooking loss of Tan sheep at 0~4 ℃ showed no significant differences from 15 ℃(P>0.05), dripping loss, water holding capacity, L*-value, and a*-value changes of Tan sheep during storage at 0~4 ℃were more significant than storage at 15 ℃(P<0.05). A positively significant correlation of pH with water holding capacity, and a negatively significant correlation with cooking loss , dripping loss and a*-value found for the 0~4 ℃. Cooking loss positively significant correlation with a*-value. Dripping loss has positively significant correlation with L*-value and a*-value. And water holding capacity has negatively significant correlation with a*-value. Therefore, storage temperature affected considerably the water holding capacity of muscles of Tan sheep. As storage time prolonged, Tan sheep presented changes in cooking loss, water holding capacity, drip loss and color, and the water holding capacity and color varied significantly depending on the pH.

Publication Date


First Page


Last Page





[1] 杨秀芳. 宁夏盐池滩羊品种资源的保护现状及发展建议[J].调查研究,2006,26(6): 36.
[2] 李伟. 宁夏滩羊肉的特征香气成分分析[J].现代食品科技,2013,29(5): 1 173~1 177.
[3] Enfalt A C, Lundstrom K, Hansson I, et al. Comparison of non-carriers and heterozygous carriers of the RN-allele for carcass composition, muscle distribution and technological meat quality in Hampshire-sired pigs[J]. Livesock Production Science, 1997, 47(3): 221~229.
[4] Eikelenboom G, Monin G. Evaluation and control of meat quality in pigs[M]. The Netherlands: Martinus Nijhoff Publishers, 1987: 447.
[5] 尹靖东.动物肌肉生物学与肉品科学[M].北京:中国农业大学出版社,2011.
[6] 鲁蒙. 冻藏时间及pH对宰后不同部位羊肉保水性变化的影响[J].肉类研究,2013,27(9): 26~30.
[7] 夏列,蒋爱民,卢艳,等.不同冷却方式下猪肉贮藏期持水力的变化[J].食品与机械,2013,29(2):154~158.
[8] 段虎,王祎娟,马汉军.超高压处理对肉及肉制品食用品质的影响[J].食品与机械,2012,27(1):151~154.
[9] Bekhit A E D, Geesink Ilian G H, Ilian M A, et al. The effects of natural antioxidants on oxidative processes and metmyoglobin reducing activity in beef patties[J]. Food Chemistry, 2003,81(2): 175~187.
[10] 李泽,靳烨,马霞. 不同贮藏温度下宰后羊肉的肉质变化及其影响因素[J].农业工程学报,2010,26(增刊1): 338~342.
[11] 路文敏,张建国,刘萍. 滴水损失与汁液流失关系的研究[J].肉类工业,2010(7): 29~31.
[12] Honikel K O. Reference methods for the assessment of physical characteristics of meat [J].Meat Science,1998,49(4): 447~457.
[13] 杨霞,王鸥,冯媛媛,等. 宰后成熟过程中猪肉色泽变化研究[J].食品工业,2012,33(4): 96~98.
[14] Wulf D M, Wise J W. Measuring muscle color on beef carcasses using the L*a*b*color space[J].Journal of Animal Science,1999,77(9): 2 418~2 427.
[15] 李利. 不同温度处理对羊肉宰后成熟速度和食用品质的影响[D]. 呼和浩特:内蒙古农业大学,2003.
[16] 贾文婷. 宰后不同处理对羊肉品质影响的研究[D]. 石河子:石河子大学,2013.
[17] 周玄. 宰后处理方式对冷却肉保水性的影响研究[D]. 长沙:湖南农业大学,2012.
[18] 田甲春,韩玲,刘昕,等. 牦牛肉宰后成熟机理与日用品质研究[J].农业机械学报,2012,43(12): 146~150.
[19] 吴菊清,李春保,周光宏,等. 宰后成熟过程中冷却牛肉、猪肉色泽和嫩度的变化[J].食品科学,2008,29(10): 136~139.
[20] 冯京海,张敏红,郑姗姗,等. 日循环高温对肉鸡线粒体活性氧产生量,钙泵活性及胸肌品质的影响[J].畜牧兽医学报,2006,37(12): 1 304~1 311.
[21] 李莉. 冷却肉品质变化及调控措施[J].肉类研究,2010,24(8): 17~20.



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.