滩羊肉宰后贮藏期间色泽稳定性的变化

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Abstract： This studyatemptedto exploretheimpactof different storage periodsonthecolorstabilityof postmortemTan sheep（Ovis aries）meat.The longissimus dorsi muscle of Tansheep slaughtered atthe age of6months was storedat 4∘C （20 and evaluatedforcolor stability-related indicators afterO，1，2，3，4，6，and8d.Theresultsshowedthat during 0-8d of storage，the pH value of Tan sheep meat first significantly decreased and then significantly increased （P<0.05） ，with the lowest level occurring on the third day. In contrast， the brightness value （L*） ，rednessvalue （a*） ，yellownessvalue （b*） and R630nm/R580nm all initially significantly increasedand then significantlydecreased（ （P<0.05） ）.Therelative content of metmyoglobin （MetMb） first significantly decreased and then significantly increased （P<0.05 ），therelativecontent of oxymyoglobin （OxyMb） significantly increased initiallyand thensignificantly decreased （P<0.05 ），and therelative content of deoxymyoglobin showed an overall downward trend （P<0.05 .Theactivity of metmyoglobin reductase and the content of reduced nicotinamide adenine dinucleotide （NADH） both showed a significant downward trend （ （P<0.05） ；theactivity oflactate dehydrogenase（LDH） significantly increased duringthefirst of postmortem storage （P<0.05） ，reachingits maximum on the fourth day，and then significantly decreased in the later storage period （P<0.05 ）.Long-term exposure of myoglobin（Mb）to oxygen inair and thereduction inthecontent andactivityof reducing substances in the muscle during post-mortem storage caused irreversible oxidation of OxyMb to MetMb， which in turn affected the L* ， a* ，and b* of the meat， ultimately causing meat discoloration. This process was regulated by the changes in muscle pH value. The outcomes of thistudyprovide theoretical guidanceforimprovingthetheoryonthepostmortemcolor stabilityofTansheep meatand foroptimizing its quality control， processing，storage，and transportation technologies.

Keywords： post-slaughter storage period; Tan sheep meat; myoglobin; color stability

DOI：10.7506/rlyj1001-8123-20250609-176

中图分类号：TS251.1 文献标志码：A 文章编号：1001-8123（2026）05-0059-06

滩羊（Ovisaries）为宁夏优势特色畜种，肉质细嫩、风味独特，颇受国内外消费者青睐[1]。（剩余11063字）