改善羊肉嫩度方法的研究进展  

Research Progress of Methods to Improve Lamb Tenderness

作　　者：柴婷 许艳丽 赛迪古丽 段新华 Chai Ting;Xu Yanli;Saidi Guli;Duan Xinhua(Quality Standards Institute of Animal Husbandry,Xinjiang Academy of Animal Science,Urumqi 830012,China)

机构地区：[1]新疆畜牧科学院畜牧业质量标准研究所,乌鲁木齐830012

出　　处：《中国草食动物科学》2020年第6期60-62,共3页China Herbivore Science

摘　　要：嫩度是羊肉品质的主要感官指标之一,影响羊肉嫩度的因素多且复杂。文章结合国内外关于改善羊肉嫩度方法的研究现状,从饲料营养添加、屠宰方式、宰后贮藏温度及时间几个因素综合分析了改善羊肉嫩度的方法,为改善羊肉嫩度、提高羊肉品质提供科学的理论依据。Tenderness is one of the main sensory indexes of mutton quality.Based on the research status of methods to improve lamb tenderness at home and abroad,the methods to improve lamb tenderness were comprehensively analyzed from the perspectives of feed nutrition addition,slaughtering way,storage temperature and time after slaughter,so as to provide scientific theoretical basis for improving lamb tenderness and improving mutton quality.

关 键 词：羊肉 嫩度 营养添加 屠宰方式 贮藏温度及时间 

分 类 号：S879.2[农业科学—畜牧兽医]