改善羊肉嫩度方法的研究进展

Research Progress of Methods to Improve Lamb Tenderness

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.