巴马香猪烧烤肉加工工艺实地调研  

An On-The-Spot Investigation on The Bamaxiang Pig Barbecue Procession Technology

作　　者：张伟力[1] 张晓东[1] 陈琼 程小发 张磊彪 ZHANG Weili;ZHANG Xiaodong;CHEN Qiong;CHENG Xiaofa;ZHANG Leibiao(Anhui Agricultural University,Hefei 230036,China;Wujinyuan Pig Cultural Museum,Huangshan 245999,China;Shanghai Wantco Pig Breeding Co.,Shanghai 201600,China)

机构地区：[1]安徽农业大学,安徽合肥230036 [2]黄山市乌金园猪文化博物馆,安徽黄山245999 [3]上海万谷种猪养猪育种公司,上海松江201600

出　　处：《养猪》2022年第2期47-49,共3页Swine Production

摘　　要：研究对广西巴马县巴马香猪的品种类型、养殖模式、屠宰方法、烧烤工艺、肉质和营销手段做了实地调查和拍摄。调研结果提示传统的烧烤技术需要用肉质参数予以量化以便达到更好的市场效果。As regard to breed type, farming model, slaughtering method, barbecue technology, meat quality,marketing management, an-on-spot investigation has been carried out with illustrations in Bama county Guangxi province. The results indicated that the traditional barbecue pork technology needs to be quantificated by meat quality parameters for better marketing.

关 键 词：巴马香猪 养殖模式 屠宰方法 烧烤技术 肉质 

分 类 号：S828.8[农业科学—畜牧学]