1、內(nèi)蒙古農(nóng)業(yè)大學(xué)研究生學(xué)位論文獨(dú)創(chuàng)聲明本人申明所呈交的學(xué)位論文是我本人在導(dǎo)師指導(dǎo)下進(jìn)行的研究工作及取得的研究成果。據(jù)我所知，除了文中特別加以標(biāo)注和致謝的地方外，論文中不包括其他人已經(jīng)發(fā)表或撰寫(xiě)過(guò)的研究成果，也不包括為獲得我校或其他教育機(jī)構(gòu)的學(xué)位或證書(shū)而使用過(guò)的材料，與我一同工作的同志對(duì)本研究所做的任何貢獻(xiàn)均已在論文中作了明確的說(shuō)明并表示謝意。申請(qǐng)學(xué)位論文與資料若有不實(shí)之處，本人承擔(dān)一切相關(guān)責(zé)任?！撐淖髡吆灻喝掌冢毫㈩聇墾內(nèi)蒙古農(nóng)業(yè)大學(xué)

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3、。論文作者簽名：黧拉拯，指導(dǎo)教師簽名：日期：TheEffectofSupplementaryFeedingandPostmortemAgingonMeatQualityofHulunbeirSheepAbstractThetenderness，pH，cookingloss，colorMicrobiologicalindicatorsandSensoryevaluationforthebicepsfemoris，longissimusmu

4、scle，and啪tricepswererespectivelyanalyzedteseachtheeffectofsupplementaryonmeatqualityofHulunBuirshortfattailedsheep，analyzethemuRonqualityintheprocessofpostmortemaging，thenfredtheoptimalfreezingtimeoffrozenmeat，providesre

5、ferenceforimprovingthequalityofmuRonTheresultsshowedthattherehadnotsignificanteffectonthesupplementaryfeedingofmuUontenderness，pn，andcookinglossrate(p005)；butthesupplementaryfeedingsheepgrazinggroup‘Scookinglossrateisonl

6、yslightlylowThetendemessofthesupplementaryfeedingisslightlyhigherthanthegrazinggroupAndthecolorofthemuttonisslightlyredinthegrazinggroupThatsupplementaryfeedinghavenosignificanteffectonmuttonqualitybutwillslightlyreducet

7、hecookinglossandincreasethetendernessThehulunbuirmutton，廿1epHofBicepsfemofis，LongissimusmuscleandArmTricepsdecreasesignificantlywithin24hafterslaughter(p005)，thenstartrisingafterreachingtheextremepHAndthecookinglossrater

8、eachthemaximumvalueatthetimeofthe2daysageingthenbegantodecline，atthesametime，cookinglossrateandagementtimeisnegativecorrelationShearforcevaluedecreasedsignificantlyafter2daysageing0005)，theshearstressvaluesthroughtheproc

9、essofthefirsttiseaIldfallTenderness，withslowlagementprogressisimprovedAtthesametimewitlltheagementtimeincreasesing，thecolourandlustreofthemuttonisdimsignificantlVMuaonhasexperiencedtheagementbeforefreezingthequalityofthe

10、muRoncouldbeimprovedsignificantly2or3daysageingbeforfreezingtheflavorofthemunonisstrongerthecolorisbrightredAnd3daysageingTotalnumberofcoloniesa11dcolifb肋testswerenotoverweight30r4daysageingbeforfreezingthemutton，cooking

11、lossratelSlowthetendernessisbestBut4daysageingbeforfreezingthemutton，thecolorofthemuttonisdark，theindicatorsofmicrobialexceedthebidIngeneral，3daysageingbeforefreezingthemuttonhadanexcellentacceptabilityKeywords：Hulunbeir