| 藏山羊肉的品质研究 |
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| 引用本文： | 王杰,王永.藏山羊肉的品质研究[J].四川草原,2000(2):50-53. |
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| 作者姓名： | 王杰 王永 |
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| 作者单位： | 西南民族学院动物科学技术系,成都 |
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| 摘 要： | 通过对藏山羊肉的常规营养成份、热值、氨基酸含量、肌纤维细度、肌束内肌纤维的体积分数分析 ,表明藏山羊肉热值和氨基酸含量较高 ,肌纤维细 ,密度大 ,肉质细嫩 ,肉的品质好 ,具有开发价值
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| 关 键 词： | 藏山羊肉 营养价值 组织学构造 |
Study on Meat Quality of Tibetan Goat |
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| WANG Jie.Study on Meat Quality of Tibetan Goat[J].Journal of Sichuan Grassland,2000(2):50-53. |
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| Authors: | WANG Jie |
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| Abstract: | The normal composition,thermal value,amino acid content,diamiter of musde fiber and volume grade of intramusculal fiber of Tibetan goat meat were studied.The results showed that,the thermal value and amino acid content of meat were high,the musle fiber was fine and dense,the meat was fine and tender.All of these showed that the meat of Tibetan goat has developable value. |
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| Keywords: | meat of Tibetan goat nutritive value histological structure |
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