Effects Of Supersonic Wave On Mutton Tenderness

The paper presented the results of studies on ultrasound processing of mutton after slaughter on changes of tenderness. The studies were divided three parts. The first part ascertained that the disposal of five minutes was the ideal. The second detected the tenderness of meat after disposal of ultrasound baths. The third determined the changes of pH.Ultrasound baths processing for l~5min improved the concertration of soluble protein and myrifibril fragment idex, while ultrasound baths processing for 7min did not change the rate of tendernization. Processing of 10min and 15min increased the tenderness.The thermal loss was increased after disposal of five minutes, meanwhile the shear force of meat was decreased. The decreasing of pH delayed after disposal for 0.2 early postmortem, while the ultimately pH is similar about 5.6.