Study On Changes Of Biochemical Properties Of Sheep Muscle Meat Stored At The Temperatrue Close To Cryoscopic Point

Changes of level of glycogen, sulfydryl group, pH value, water depletion, free calcium, free amino acid and free hydroxyproline of muscle sample collected from left legs of 49 sheep muscle after slaughter were studied. The samples were divided into two groups .One was the control group stored at the temperature of -1℃～1℃. The other , the treatment group, treated with -25℃for 6 hours ,then stored at the temperature of -1℃～1℃.Both of the control group and the treatment group were observed for 216 hours. The result showed that the glycogen concentrations, pH value, water depletion rate of the treatment group were significantly higher than the control group( P<0.05); the level of sulfydryl group of the treatment group was slightly lower than the control group. The free hydroxyproline of the treatment group was slightly lower than the control group. The variation of free calcium concentration and free amino acid of the two groups was much similar. Pearson Correlation Analysis analyzed the relationships between properties. The principal component analysis and METLAB were conducted to induated influence of properties on rigor setting. Based on the contribution to the rigor setting, the glycogen concentration, level of sulfydryl group, pH value, water depletion rate and free calcium concentration showed strong influece on the procedure. The rigor mortis stated at the 9th hour after slaughter, and ended at the 48th hour.