The Physico- Chemical Characteristics of Sheep Meat Post Mortem

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 9, Volume 7, Issue 2 - Serial Number 16, July 2011   

Document Type: Research Article

DOI: 10.22067/ifstrj.v7i2.10065

Authors

Bahareh Emadzadeh^{* 1}; Mohammad Javad Varidi²; Mehdi Nasiri mahalati³

¹Associate Professor, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran

²Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

³Ferdowsi University of Mashhad, Mashhad, Iran.

Abstract

Sheep meat is one of the most important sources of red meat in middle-east countries and therefore having knowledge of its quality is necessary. The physicho-chemical characteristics of sheep meat were studied during 7 days of ageing period. Samples were taken from the top round section including Biceps femoris and Semimembranosus muscles. Meat pH fell significantly during the first 24 h postmortem, reaching the mean value of 5.67±0.06. No significant changes (P