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宰前处理对牛羊肉几个主要品质指标的影响

Effect of pre-slaughter treatment on several main quality indexes of beef and mutton
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摘要 牛羊肉具有肉质鲜美,市场前景广阔,营养价值高等特点,在宰前处理过程中也极易引起肉质的改变。着重介绍了宰前处理对牛羊肉质主要品质指标的影响,如:嫩度、肉色、p H值、系水能力。 Beef and mutton had characteristics of delicious meat quality,wide market prospect and high nutritional value,and it was easy to cause change of meat quality in the pre- slaughter treatment course. The effect of pre- slaughter treatment on main quality indexes of beef and mutton including tenderness,meat color,p H value and water- holding capacity was mainly introduced.
作者 孟婷婷 张德权 田建文
机构地区 宁夏大学农学院 中国农业科学院农产品加工研究所 宁夏科学技术厅
出处 《肉类工业》 2016年第8期40-44,共5页 Meat Industry
关键词 宰前处理 品质 牛羊肉 pre-slaughter treatment meat quality beef and mutton
分类号 TS251.4 [轻工技术与工程—农产品加工及贮藏工程]
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参考文献30

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肉类工业
2016年 第8期

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