超高压纯水射流切割羊胴体试验

目的:减少机械切割羊肉损耗。方法:采用龙门式超高压纯水射流切割平台,针对羊胴体的不同部位,选取不同的参数进行试验。对比切割效果、找出合适的切割参数并分析切割损耗。结果:针对常温羊肉、冷冻羊肉、羊排、羊脊柱、羊腿、羊颈部、剔骨取肉等几个方面进行了试验,明确了羊酮体不同部位、不同试验参数对切割效果的影响。结论:纯水射流切割对冷冻羊酮体的不同部位适应性不同,但均可以获得良好的效果而且损耗很小,对常温羊肉、羊腿、羊颈部等部位的切割效果不佳。

Experiments on sheep carcass cutting with ultrahigh pressure pure water jet

Objective: To reduce loss of lamb meat during mechanical cutting. Methods: Using a gantry-type ultra-high-pressure pure water jet cutting platform, different parameters were selected for testing according to different parts of the lamb carcass. Compared the cutting effects, identified the appropriate cutting parameters, and analyzed the cutting losses. Results: The experiments were conducted on several aspects such as room temperature lamb, frozen lamb, lamb chops, lamb spine, lamb legs, lamb neck, and bone removal for meat extraction. The effects of different parts of the lamb carcass and different experimental parameters on the cutting effect were clarified. Conclusion: The adaptability of pure water jet cutting to different parts of lamb carcass varies. Pure water jet cutting of frozen lamb, lamb chops, lamb spine, and bone removal can achieve good results with minimal loss. However, the cutting effect on normal temperature lamb, leg, neck, and other parts is not good, and further experiments are needed.