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With meat safety, nutrition awareness, people are increasingly demanding high quality meat, edible meat containing atropine poisoning caused by the newspapers frequently, sheep slaughter atropine can effectively reduce the loss of long-distance transport, improve slaughter rate and water holding capacity lamb short, to obtain high profits, the industry has become an open secret. Therefore, the clear effect of atropine on meat quality and safety, has a very important practical significance. In this paper, Zhejiang Linping breeds goats for the object, through the injection of atropine and control groups fleshy conventional indicators, texture, moisture distribution comparative analysis, the meat changes caused by injection of atropine to do a more comprehensive and accurate evaluation; right lamb and liver test results show that residual atropine, atropine lamb with greater security risks. The main results are as follows: 1. Atropine effect on lamb meat slaughter sheep slaughter rate of injection of atropine significantly higher rate of injection group slaughter 48.86% ± 3.26%, the control group was 42.23% ± 2.26%; injection group lamb brightness (L * value) was significantly higher (p lt; 0.05), in the 0-48h, injection group mutton brightness (L * value) showed a clear upward trend (p lt; 0.05), 48h and later presented downward trend (p lt; 0.05), while the control group mutton brightness (L * value) on post-mortem 0-48h, the first significant increase (p lt; 0.05), in 48-84h remained stable, and later decreased significantly (p lt; 0.05), injection group mutton redness (A * value) in the 0-72h first significant increase (p lt; 0.05) and then decreased significantly (p lt; 0.05), while the 0-24h group mutton redness (A * value) first increased (p lt; 0.05) and then decreased (p lt; 0.05), lamb redness injection group (A * value) was higher (p lt; 0.05), yellowness of atropine on lamb (B *) and no significant effect; lamb pH of the control group 5.82 ± 0.23, pH value of lamb injection group 6.53 ± 0.11; control group and the group injected with lamb drip loss were the extension of storage time increased significantly ( p lt; 0.05), in the 0-48h, nearly two lamb drip loss, in 48-132h, drip loss control group than lamb mutton injection group drip loss, atropine significantly increased lamb holding capacity, reducing the drip loss; injection group mutton moisture content of 62.12% ± 1.34%, the moisture content of the control group lamb was 54.21% ± 1.54%, mutton injection group was significantly higher moisture content. Texture Profile Analysis (TPA) test results show that atropine injection group cohesiveness lamb, tack and adhesion was significantly higher (p lt; 0.05), and frozen pre-chewing, stalemate and hardness values has significantly improved, but atropine injection group was significantly lower elasticity of lamb. Moisture content on the lamb and textural indicators Pearson correlation analysis showed that the moisture content of lamb was positively correlated with hardness (r = 0.605, p lt; 0.05), with cohesion, viscosity, adhesion and elasticity are showed a significant negative correlation (respectively r = -0.772, p lt; 0.01; r = -0.717, p <0.01; r = -0.689, p <0.05 and r = -0.804, p lt; 0.01), described on the moisture content lamb texture had a significant effect. 2 atropine on lamb impact of changes in water distribution and use of LF-NMR experiment on water distribution mutton found in the 0-132h, injection group mutton T21 and T22 values ??were higher than the control group, 0.12 and 9.38, visible, atropine significantly improve the lamb and the degree of integration between the water so that the water holding capacity increased lamb; injection group mutton T21 proton density (characterization of the relative content of bound water) and T22 proton density (characterized by easy flow of water relative content) were higher, respectively in the control group (p lt; 0.05), which improves the lamb combined with atropine easy flow of water and the relative content of water. Moisture distribution on lamb meat quality indicators and conventional Pearson correlation analysis, the results show that the transverse relaxation time T21 mutton and lamb brightness, pH has a significant positive correlation (P lt; 0.05), while the correlation with other indicators are poor; mutton and lamb transverse relaxation time T22 brightness, redness, pH, drip loss and moisture content were highly significant positive correlation (P lt; 0.01), drip loss and lamb also showed a significant positive correlation (P lt ; 0.01), visible, lamb relaxation time of water quality index changes and routine significant correlation exists between. Lamb moisture change and texture indexes principal component analysis showed that cohesiveness, chewiness, viscosity, hardness, gumminess, adhesion, T21 and T22 proton density in the main components of a proton density plays a decisive role, in which the main Ingredients 1 and cohesiveness, viscosity, adhesion, T21 and T22 proton density proton density there is a strong positive correlation (correlation coefficients were 0.878,0.833,0.958,0.773 and 0.959), and chewiness, hardness and gumminess showed significant negative correlation (correlation coefficients were -0.812, -0.890, -0.789), elasticity, T22 for significant contribution to the principal component 2, wherein the main component 2 and T22 have a greater positive correlation (correlation coefficient of 0.698), and flexibility showed a significant negative correlation (correlation coefficient of -0.729), indicating that cohesiveness, chewiness, viscosity, hardness and T22 proton density greater impact on lamb quality, can primarily from several indicators to evaluate atropine meat quality. 3 lamb and liver atropine injection group residues and testing lamb and atropine residues were detected in liver, lamb and atropine content of the liver was 0.816μg / g and 1.226μg / g, meat and liver control group were Detectors to atropine.
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