Document Type : Research Article
Authors
1 Associate Professor, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
2 Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
3 Ferdowsi 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
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