包装与食品机械2016，Vol.34Issue(5)：69-72,4.DOI:10.3969/j.issn.1005-1295.2016.05.016
冷鲜羊肉屠宰加工工艺及关键因素分析
Analysis on the Slaughter and Processing Technology and Key Factors of Chilled Fresh Mutton
潘满 1王洪燕 1李鑫熠 1王征 1刘艳丽 1丁有河1
作者信息
- 1. 中国包装和食品机械有限公司，北京 100083
- 折叠
摘要
Abstract
Chilled fresh meat characterized by high nutritional value and excellent taste has a huge market which will be the new growth spot of mutton sheep industry.Sheep slaughter and processing technology has al-ready become the key factor in the production of chilled fresh meat.Current status and developing prospects of chilled fresh meat will be introduced in this paper.The process flow of traditional sheep slaughtering and pro-cessing technology is analyzed in detail,which included horizontal peeling processing technology.The key fac-tor which influenced chilled fresh mutton is also analyzed.关键词
冷鲜羊肉/羊屠宰加工/水平预剥/肉羊产业Key words
chilled fresh meat/sheep slaughter and processing/horizontal peeling/mutton sheep industry分类
轻工纺织引用本文复制引用
潘满,王洪燕,李鑫熠,王征,刘艳丽,丁有河..冷鲜羊肉屠宰加工工艺及关键因素分析[J].包装与食品机械,2016,34(5):69-72,4.
