Quality change of Tan sheep meat of aseptic packaging cold dishes at low temperature

In this article, the quality of meat products in aseptic packaging was evaluated by testing the color, texture and flavor of five kinds of meat products during the refrigeration process.The above indexes were tested every 6 days, and results showed that: with the extension of the cold time, the L* ( Brightness value) , tenderness, hardness, chewiness and the elasticity of the boiled mutton lamb, cold hand-grabbed lamb, salt and pepper sheep liver, sauce lamb and sauce head lamb have changed.In terms of flavor, the total amount of volatile flavor substances in the five meat products at the end of storage was reduced, but the main flavor substances were not very different with storage starting points and were free of corrupt substances.To sum up, in the0⁵ ℃ conditions, aseptic packaging of boiled mutton lamb and cold hand-grabbed lamb preservation period within 30 days, salt and pepper sheep liver in 28 days, sauce lamb and sauce head lamb in 35 days, which quality of the indicators varied little, suitable for consumers to eat.