The Physico- Chemical Characteristics of Sheep Meat Post Mortem

Document Type : Research Article

Authors

Bahareh Emadzadeh ¹

Mohammad Javad Varidi ²

Mehdi Nasiri mahalati ³

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.

https://doi.org/10.22067/ifstrj.v7i2.10065

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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