| Different temperature of 0℃, 5℃, 15℃, 25℃ were applied to mutton post-mortem to investigate the effect of temperature on physicochemical,it appears that both time and temperature had announced effects on the mutton shelf life and quality of mutton.Warner-Bratzler shear measurements of the cooked meat indicated that the high temperature treatment significantly decreased shear values(P<0.05),and improved the mutton tenderization.It appears that both time and temperature had announced effects on colour and oxidative stability, the L-value increased with increasing temperature(P<0.05), the a-value decreased with increasing temperature(P<0.05). Whereas TEARS and TVB-N increased with increasing temperatures and time extending (P<0.05).Another significant correlation was observed that Myofibrill Fragmentation Index (MFI) value increased during post-mortem storage (P<0.05). High temperature quicken lenderisation of mutton.The result suggested that mutton post-mortem had been finished at 0℃ 6-8 days and at 5 ℃ 3-5 days.
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