摘要
为了选择最佳的胴体分割方法,实现羊肉的优质优价,笔者在原有分割方法的基础上对羊肉胴体进行了进一步的分割,分别记为A、B、C 3种方法,测定各部位的分割比例及羊肉出成率,计算经济效益。结果表明:A、B、C 3种分割方法中以C分割方法羊肉出成率和经济效益最高,且该方法是根据羊只胴体结构特点将胴体进行精细分割,包括用做臊子肉丁的后腿肉包产品,排骨产品以及里脊、羊霖等高档部位的肉品,充分体现了羊肉的价值,为实现优质优价奠定基础。
To select the best carcass segmentation method to realize high prices for betterquality mutton, further segmentation on mutton carcass was carried out based on the original segmentation method using three segmentation methods, which were recorded as A, B, and C methods, respectively. The segmentation ratios and mutton yield rates of the various parts were determined, and then the economic benefit was calculated. The results showed that the mutton yield rate and the economic benefit using C segmentation method products were the highest among three segmentation methods. The C method was to make a fine segmentation for carcass based on the structure characteristics of sheep carcass, and the segmented products included hind - leg meat pack products as minced meat, rib products as well as tenderloin, knuckle, and other high - grade parts of mutton. It fully reflected the value of mutton, and laid the foundation to the realization of high prices for better - quality mutton.
基金
国家农业科技成果转化资金项目(2012GB2G300493)
宁夏科技攻关计划项目
关键词
胴体分割
里脊
肉卷
羊排
上脑
出成率
carcass segmentation
tenderloin
meat rolls
lamb chop
chuck rib
yield rate
