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中文摘要：
本实验以大足黑山羊后腿肉股四头肌为实验材料,测定其在成熟过程中的感官及理化指标（滴水损失、色泽、剪切值、蒸煮损失、pH值、糖原含量、肌原纤维小片化指数（myofibrillar fragmentation index,MFI）、挥发性盐基氮（total volatile basic nitrogen,TVB-N）含量和硫代巴比妥酸（thiobarbituric acid reactive substances,TBARS）值）的变化。结果表明：滴水损失、pH值、糖原含量、TBARS值等发生明显变化,并且主要变化在宰后前72 h内基本完成,而滴水损失、pH值在24 h后变化不显著（P〉0.05）;MFI值在成熟24 h后变化差异显著（P〈0.05）;TVB-N含量在0~72 h时,符合一级鲜肉的标准。羊肉的成熟时间依感官、色泽、pH值、TBARS值等指标的变化判断,以72 h为宜;从TVB-N含量的变化看,成熟时间应小于72 h。综合考虑,确定大足黑山羊的最佳成熟时间为72 h。
英文摘要：
Quadriceps femoris muscles from Dazu black goat＇s rear legs were used to investigate the changes in sensory and physicochemical parameters during postmortem aging,including drop loss,color,shear force,cooking loss,pH,glycogen content,myofibrillar fragmentation index,total volatile basic nitrogen（TVB-N） and thiobarbituric acid value（TBARS）.The results showed that the changes in drip loss,pH,glycogen content and TBARS occurred mostly during the first 72 h of postmortem aging;after 24 h of postmortem aging,pH and dnp loss did not significantly change（P 〉0.05）,while MFI value had a significant difference（P〈 0.05）.TVB-N was in accordance with the first-grade standard level of fresh meat during the first 72 h of postmortem agmg.Therefore,the appropriate postmortem agmg time was 72 h,as judged by the changes in sensory evaluation,color,water-binding capacity,shear value,pH and TBARS;based on the changes in TVB-N value,the aging time was no longer than 72 h.Collectively,the best aging time was 72 h.
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