| 羊肉的营养价值及其品质的影响因素 |
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| 引用本文： | 郑灿龙.羊肉的营养价值及其品质的影响因素[J].肉类研究,2003(1):47-48. |
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| 作者姓名： | 郑灿龙 |
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| 作者单位： | 新疆农业大学食品科学系,乌鲁木齐,830052 |
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| 摘 要： | 羊肉是一种营养丰富、具有一定的食疗功效的低胆固醇食品 ,其品质受肉羊年龄、性别、品种、阉割与否、肥育程度、营养与饲料等因素的影响 ,而且肉羊不同部位肉的品质也有差别。
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| 关 键 词： | 羊肉 营养 胆固醇 嫩度 |
The Nutritional Value of Mutton and the Influencing Factors to Mutton's Quality |
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| Zheng Canlong.The Nutritional Value of Mutton and the Influencing Factors to Mutton''''s Quality[J].Meat Research,2003(1):47-48. |
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| Authors: | Zheng Canlong |
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| Affiliation: | Zheng Canlong |
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| Abstract: | Mutton is low cholesterol food with adequate nutrition and food therapy function Its quality is effected by sheep's age,sex,breed,castrating or not,finishing ability,nutrition and food ete..On the other hand,the quality of different parts in sheep is different as well. |
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| Keywords: | mutton nutrition cholesterol tenderness |
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