贮藏温度是影响宰后肉品质特性的重要因素，为此该试验以鹅肉为研究对象，分析了不同处理温度对鹅宰后肉品特性的影响。结果表明，在宰后24 h内，在15℃和30℃贮存条件下的胸肉和腿肉与0℃相比，其pH下降速度和僵直速度均变快，且肌糖原消耗也较快。在宰后24 h内，经30℃贮存处理的宰后胸肉和腿肉比0℃和15℃下的滴水损失大，并且胸肉和腿肉的肌节长度低于在15℃和0℃贮存条件下的肌节长度。在宰后0℃和15℃贮存条件下的胸脯肌肉的MFI较大。%Different temperature was the most important factor to examine the effect of meat quality at postmortem.The experiment was to study the effect of different temperature on meat quality in goose. The results showed that pH and glycogen of breast and leg muscle were lower at 15 ℃ and 30 ℃ than at 0 ℃,and the R-value was higher at 15 ℃ and 30 ℃ than at 0 ℃ within 24 h postmortem. Drip loss was higher at 30 ℃ than at 0 ℃ and 15 ℃. There was no significant difference in sarcomere length of breast and leg muscles at 0℃and 15℃. The MFI value of breast and leg muscles at 30 ℃was the lowest,and MFI of breast muscle were significantly higher at 0℃and 15℃than at 30℃.
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