Abstract The effect of the slaughter at arrival (L0) or after 12 (L12), and 24 (L24) h of lairage on carcass traits, meat quality and sensory attributes of Mehraban fat-tailed lambs has been studied. The results showed that carcasses from L12 and L24 lambs had a better rate of pH decline than those from L0. Longissimus muscle from L0 lambs had the lowest WHC, cooking loss, tenderness, a*, b* and Chroma values. The panel recognized L12 and L24 meat juicer and tender than L0 meat. In conclusion, in short distance transportation, a lairage duration of 12 hours is recommended to cut back pre-slaughter stress and achieve better meat quality, and excessively long lairage time does not necessary.

中文翻译：

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短距离运输 Mehraban 肥尾羔羊的屠宰时间对胴体性状、肉质参数和感官特性的影响

摘要 研究了在到达 (L0) 或 12 (L12) 和 24 (L24) h 后屠宰对 Mehraban 肥尾羔羊胴体性状、肉质和感官特性的影响。结果表明，L12 和 L24 羔羊的尸体比 L0 羔羊的尸体具有更好的 pH 下降率。L0 羔羊最长肌的 WHC、烹饪损失、柔软度、a*、b* 和色度值最低。小组认可 L12 和 L24 肉榨汁机，比 L0 肉嫩。综上所述，在短途运输中，建议12小时的围栏时间可以减少屠宰前的压力，获得更好的肉质，不需要过长的围栏时间。