The aim of this study was to determine the effect of postmortem ageing on quality attributes of frozen/thawed lamb loins. The loins (M. Longissimus dorsi; n = 30) were randomly divided into six groups: five frozen treatment groups and the control (4 °C for 120 h). Treatment groups were frozen for 3 weeks and thawed at 4 °C overnight, muscles were preserved at 4 °C until 120 h. Compared to the control, pH values and color of frozen meat declined (P < 0.05) after ageing for 72 h, lower shear force values and higher water loss with earlier freezing were due to extensive degradation of myofibril protein. These results indicated the loins frozen in earlier period could accelerate ageing rate, but impaired meat quality inevitably, freezing between 12 h and 24 h postmortem was a better consideration.

这项研究的目的是确定死后老化对冷冻/解冻羊腰品质特性的影响。将腰肉（M. Longissimus dorsi； n = 30）随机分为六组：五个冷冻处理组和对照组（4°C持续120 h）。将治疗组冷冻3周并在4℃下融化过夜，将肌肉保存在4℃下直到120小时。与对照组相比，冻肉的pH值和颜色下降（P <0.05）老化72小时后，较低的剪切力值和较高的失水率以及较早的冷冻是由于肌原纤维蛋白的广泛降解引起的。这些结果表明，早期冷冻的里脊肉可以加速衰老速度，但不可避免地损害肉质，死后12小时至24小时冷冻是更好的考虑。