七个不同品种羊肉烤制特性研究  

Roast Characteristics of Different Parts of Seven Different Varieties Sheep

作　　者：刘越[1,2] 李欣[1] 陈丽[1] 王振宇[1] 张德权[1] 

机构地区：[1]中国农业科学院农产品加工研究所,农业部农产品加工综合性重点实验室,北京100193 [2]宁夏大学农学院,银川750021

出　　处：《食品工业》2015年第12期176-179,共4页The Food Industry

基　　金：国家科技支撑计划(2012BAD29B03-05)

摘　　要：以敖汉细毛羊、阿勒泰羊、巴尔楚克羊、巴美肉羊、巴美肉羊与小尾寒羊杂交羊、巴音布鲁克羊、晋中绵羊七个不同品种肉羊的颈肉和后腿肉为原料,研究不同原料肉的烤制特性。结果表明,七个不同品种肉羊的颈肉和后腿肉的出品率、表面颜色和感官评分等烤制特性差异显著。结论,巴尔楚克羊出品率和烤后风味较好,敖汉细毛羊和巴寒杂交羊肉烤后具有较好的肉色。相同品种不同部位羊肉的烤制特性结果显示,后腿肉优于颈肉。The neck and hindquarters meat of seven native breed sheep including Aohan fine wool sheep, Altay Sheep, Baerchuke Sheep, Bamei Sheep, Bahan hybrid sheep, Bayinbuluk sheep and Jinzhong sheep were separately chosen. Their roast characteristics after being roasted were analyzed. The results showed that roast characteristics of different mutton, including yield, surface color and sensory evaluation, were distinct. In precise, the yield and sensory evaluation of Baerchuke Sheep was the best. The surface color of Aohan fine wool sheep and Bahan hybrid sheep was optimal. Roast characteristics of meat from hindquarters were better than that from neck.

关 键 词：羊肉 品种 部位 烤制特性 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]