Effects Of Controlled Freezing Point Storage On Aging Process Of Lamb At Post-mortem

After slaughter,the conversion of muscle into meat includes rigor,aging and a series of complicated changes.Temperature is very important for this process and the quality of meat,and aging also affects meat quality.Controlled freezing pointis a temperature area that ranges from freezing point to 0?,which is the lowest temperature before body freezed.Controlled freezing point can decreased the body's physiological activity but can also maintained the normal metabolism.Controlled freezing point combined with proper package could improve the storage,while the research on this field is still lack.of reports.As for this reasons,the objective of this study was to investigate the process of glycolysis in controlled freezing point and traditional refrigeration,and the effects of controlled freezing point and traditional refrigeration combined with package(pallet package,vacuum package,and MAP)on the shelf-life and quality of mutton.The results were shown in the following:Poll Dorset rams were stored at refrigeration and controlled freezing point for 9 days,results showed that,compared with refrigeration,controlled freezing point slowed down the decrease of pyruvate kinase activity and the increase of lactic dehydrogenase.There was no significant difference in glycolysis content and limited pH between the two groups,but the controlled freezing point put off glycogen degradation about 2 d and lactic acid accumulation about 1 d.In addition,controlled freezing point also against the inactivation of ?-calpain.Controlled freeing point delayed glycolysis process about 1?2 d.The mutton were stored at refrigeration and controlled freezing point,it showed that controlled freezing point storage prolong the shelf-life of mutton significantly.The controlled freezing point storage could maintain the favorable sensory quality and lower total plate count.Controlled freezing point significantly decreased the pressurized water loss rate of mutton,and the value of controlled freezing point combined with vacuum package showed stability,which meant the combination could help mutton maintain stable water holding capacity.Package and storage temperature(controlled freezing point and refrigeration)had no significant influence on hardness,the vacuum package and MAP could help mutton maintain favorable springiness under controlled freezing point storage.Controlled freezing point combined with MAP could make mutton attain bright red color for a long time.Controlled freezing point combined with vacuum package or MAP is conducive to maintaining the quality of mutton during storage.