The Effect Of Supplementary Feeding And Postmortem Aging On Meat Quality Of Hulunbeir Sheep

The tenderness, pH, cooking loss, color, Microbiological indicators and Sensory evaluation for the biceps femoris, longissimus muscle, and arm triceps were respectively analyzed to reseach the effect of supplementary on meat quality of Hulun Buir short fat-tailed sheep, analyze the mutton quality in the process of postmortem aging, then find the optimal freezing time of frozen meat, provides reference for improving the quality of mutton.The results showed that there had not significant effect on the supplementary feeding of mutton tenderness, pH, and cooking loss rate(p>0.05); but the supplementary feeding sheep grazing group’s cooking loss rate is only slightly low. The tenderness of the supplementary feeding is slightly higher than the grazing group. And the color of the mutton is slightly red in the grazing group. That supplementary feeding have no significant effect on mutton quality, but will slightly reduce the cooking loss and increase the tenderness.The hulunbuir mutton, the pH of Biceps femoris, Longissimus muscle and Arm Triceps decrease significantly within24h after slaughter(p<0.05), then start rising after reaching the extreme pH. And the cooking loss rate reach the maximum value at the time of the2days ageing, then began to decline,at the same time, cooking loss rate and agement time is negative correlation.Shear force value decreased significantly after2days ageing (p<0.05), the shear stress values through the process of the first to rise and fall. Tenderness, with slow lagement progress is improved. At the same time, with the agement time increasesing, the colour and lustre of the mutton is dim significantly.Mutton has experienced the agement before freezing, the quality of the mutton could be improved significantly.2or3days ageing befor freezing, the flavor of the mutton is stronger, the color is bright red. And3days ageing Total number of colonies and coliform tests were not overweight.3or4days ageing befor freezing the mutton, cooking loss rate is low, the tenderness is best. But4days ageing befor freezing the mutton, the color of the mutton is dark, the indicators of microbial exceed the bid.In general,3days ageing before freezing the mutton had an excellent acceptability.