影响羊肉品质因素的研究进展

doi:10.16431/j.cnki.1671-7236.2016.05.020

摘要/Abstract

摘要： 肉品质是指与鲜肉或加工肉的外观和适口性等相关的一些特性,包括肉的色泽、结构、硬度、大理石纹和肌肉系水力等。羊肉品质的物理特性决定着消费者对肉品的可接受性,而化学成分则与营养性关系密切。随着生活水平的提高,消费者对羊肉的要求越来越高。从量变到质变,需要不断改善羊肉品质。目前,生产优质的畜产品已成为热点话题。作者主要就品种、性别、年龄、环境、饲料营养等对羊肉品质有影响的因素进行概括和总结,以期为从营养调控措施入手改善羊肉品质提供科学的理论依据。

关键词: 羊肉品质; 品种; 性别; 年龄; 环境; 营养

Abstract: Meat quality means the characteristics such as appearance is related to palatability in fresh meat or manufactured meat, it includes meat color, meat structure, hardness, marbling, water holding capacity and so on.The physical characteristics of mutton quality determines the consumer acceptability of meat and there is a close relationship between chemical composition of mutton quality and nutrient substance.With the improvement of living standards, consumers are increasingly high demand for mutton.From quantitative to qualitative change, we need to continuously improve mutton quality.At present, the production of high quality animal products has become a hot topic.This paper is a summary of the effects of breed, gender, age, environment and feed nutrition on mutton quality, and aims to provide a scientific basis for improving of mutton quality with nutritional regulation measures.

Key words: mutton quality; breed; gender; age; environment; nutrition

中图分类号:

S826.9

梁静, 张文举, 王博. 影响羊肉品质因素的研究进展[J]. , 2016, 43(5): 1250-1254.

LIANG Jing, ZHANG Wen-ju, WANG Bo. Research Progress on Influence Factors of Mutton Quality[J]. , 2016, 43(5): 1250-1254.

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