This study investigated the variation in texture, flavor, heterocyclic aromatic amines (HAAs) and sensory evaluation of pre- and post-rigor roasted lamb. Topside muscles were collected from twenty-eight lamb carcasses at 1 h, 6 h, 12 h, 1 d, 3 d, 5 d and 7 d postmortem and then roasted at 180 °C for 8 min. According to the pH and shear force (SF) values, the lamb muscles at 1–12 h, 1 d and 3–7 days postmortem were considered to be in the phases of pre-rigor, rigor and post-rigor, respectively. Pre-rigor roasted lamb showed a lower roasting loss, while the post-rigor roasted lamb showed a lower SF value. Higher concentrations of total volatile compounds were found at 3 days postmortem. The total contents of HAAs were significantly lower in pre-rigor roasted lamb compared to the post-rigor roasted lamb (P < .05). Overall, it was concluded that both pre- and post-rigor “roasted lamb” have their own special properties.

这项研究调查了烤前后羔羊的质地，风味，杂环芳香胺（HAAs）的变化以及感官评价。在死后1 h，6 h，12 h，1 d，3 d，5 d和7 d从28只羔羊尸体收集顶部肌肉，然后在180°C烘烤8分钟。根据pH值和剪切力（SF）值，在宰后1–12 h，1 d和3–7天的羔羊肌肉分别被认为处于前严紧期，严紧期和后严紧期。严格烘烤前的羔羊的烘烤损失较低，而严格烘烤后的羔羊的SF值较低。死后3天发现较高浓度的总挥发性化合物。严格烧烤前羔羊的HAAs含量明显低于严格烧烤后羔羊（P <.05）。总体而言，得出的结论是，严酷前后的“烤羊肉”都有自己的特殊属性。