我国常见家畜胴体分割及分级技术发展  

Technical Evolution of Carcass Cutting and Grading for Common Livestock Species in China

作　　者：刘森轩 崔昱清 王复龙[1] 崔保威[1] 李君珂[1] 张雅玮[1] 惠腾[1] 郭秀云[1] 

机构地区：[1]南京农业大学食品科技学院,食品安全与营养协同创新中心,江苏南京210095

出　　处：《肉类研究》2014年第3期18-24,共7页Meat Research

基　　金：国家现代农业产业技术体系建设专项(NYCYTX-38)

摘　　要：牛、猪、羊为我国主要家畜品种。改革开放以来,我国牛、猪、羊胴体分割、分级技术水平有了一定的提升,关于家畜胴体分割、分级技术的发展过程及其标准的研究不断完善。本文概述了我国牛、猪、羊胴体分割、分级技术相关标准规定,阐述了常见家畜胴体分割、分级技术的发展历程,并对胴体分割、分级技术存在的问题提出意见,旨在为我国家畜屠宰企业进行牛肉、猪肉和羊肉分割、分级提供参考,促进肉质提高及分割肉的增值,推动我国畜肉产业健康、持续、稳定、快速发展。Cattle, pigs and goats are the main livestock species in China. Since the implementation of reform and opening-up policy, technical progress has been made in carcass cutting and grading of cattle, pigs and goats, and knowledge of the technical evolution of livestock carcass cutting and grading and related standards have been increasingly perfected. In this article, related technical standards and regulations for cutting and grading of cattle, pigs and goats in China are outlined, and the technical evolution of cutting and grading for common livestock species is elucidated. Moreover, some suggestions for solving technical problems in livestock carcass cutting and grading are put forward. We expect that these efforts will provide references for cutting and grading of beef, pork and mutton in slaughter industries which will in turn promote meat quality improvement and value addition and facilitate healthy, sustainable, steady and rapid development China＇s livestock meat industry.

关 键 词：牛肉 猪肉 羊肉 分割 分级 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]