| 羊肉制品加工技术研究进展 |
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| 引用本文： | 张进,王卫,郭秀兰,欧全文,张佳敏.羊肉制品加工技术研究进展[J].肉类研究,2011(11):50-54. |
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| 作者姓名： | 张进 王卫 郭秀兰 欧全文 张佳敏 |
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| 作者单位： | 1. 西华大学生物工程学院,四川成都,610039
2. 成都大学肉类加工四川省重点实验室,四川成都,610106 |
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| 摘 要： | 羊肉制品将拥有越来越广阔的市场，羊肉制品的种类也越来越多，羊肉加工技术研究不断扩展和深化，羊肉脱膻技术、羊肉嫩化技术、超高压等技术应用也将越来越受到企业的重视。本文在分析我国现在羊肉制品及其特性的基础上，对其现代研究和开发进展进行综述。
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| 关 键 词： | 羊肉 加工 现代技术 |
Recent Research Progress on Mutton Product Processing Technologies |
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| ZHANG-Jin,WANG-Wei,GUO Xiu-lan,OU Quan-wen,ZHANG Jia-min.Recent Research Progress on Mutton Product Processing Technologies[J].Meat Research,2011(11):50-54. |
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| Authors: | ZHANG-Jin WANG-Wei GUO Xiu-lan OU Quan-wen ZHANG Jia-min |
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| Affiliation: | 1. College of Biological Engineering, Xihua University, Chengdu 610039, China 2. Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China) |
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| Abstract: | The market for mutton products is becoming increasingly broad and more and more types of mutton products are emerging. With the continued extension and deepening of mutton processing technologies, deodorization, tenderization and ultra-high pressure technologies have received more and more attention. In this paper, the current domestic mutton products and their characteristics are described and the recent progress on the research and development of mutton processing technologies is overviewed. |
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| Keywords: | mutton processing： modern technology |
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