Effect of different acid discharge methods on tan lamb meat quality and its moisture in maturing process

In this research, effect of different acid discharge methods on tan sheep meat quality, the p H, color, hydraulic system and weight loss of the mutton were measured at different time, the changes of sample moisture were investigated by low field NMR.The results showed that with the extension of the mature time, the decrease rate of p H in the delayed chilled acid treatment group was higher, L*value increased first and then decreased, a*value decreased first and then increased, cooling weight loss was heavier, immobilized water was low. The decrease rate of p H in the rapid cold row acid treatment group was slower, the department of water increased first and then decreased, cooling weight loss was small, easy to flow moisture was higher, and the relaxation time of flowable water was significantly higher than other two groups ( p < 0.05) . The differences of T21, T22, T23 and T24among the three groups were significant ( p < 0.05) .Low-field nuclear magnetic images can quickly reflected the moisture content of the beach lamb.Comprehensive indicators showed that, rapid cooling row of acid discharge group of mutton has several advantages over other two groups, and these advantages included low weight loss, high hydraulic capacity.