食品科学 ›› 2010, Vol. 31 ›› Issue (6 ): 267-269.doi: 10.7506/spkx1002-6630-201006064
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武 运1，万 勤2，邓君萍2，李 乐1，张博英2，李焕荣1 ,*
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新疆维吾尔自治区科技特派员专项(2006EP010009)
WU Yun1，WAN Qin2，DENG Jun-ping2，LI Le1，ZHANG Bo-ying2，LI Huan-rong1,*
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摘要：
对新疆有机羊肉生产企业生产的有机羊肉的感官品质、重金属含量、抗生素、农药残留、挥发性盐基氮、微生物指标进行分析比较，分析新疆有机羊肉生产的安全措施。结果表明，新疆有机羊肉具有很高的品质及安全性，在新疆具有非常大的发展潜力。
关键词: 有机羊肉, 品质, 安全性, 农药残留, 重金属
Abstract:
Two brands of commercial organic mutton produced in Xinjiang were compared for differences in sensory quality, heavy metal, antibiotic, and volatile basic nitrogen contents, pesticide residues and microbiological indexes. Results showed that both brands of Xinjiang organic mutton exhibited high quality and good safety and therefore had tremendous development potential. Meanwhile, some measures were proposed to ensure quality and safety of Xinjiang organic mutton.
Key words: organic mutton, quality, safety, pesticide residue, heavy metal
中图分类号:
TS251.1
武 运1，万 勤2，邓君萍2，李 乐1，张博英2，李焕荣1,*. 新疆有机羊肉品质及安全性分析[J]. 食品科学, 2010, 31(6 ): 267-269.
WU Yun1，WAN Qin2，DENG Jun-ping2，LI Le1，ZHANG Bo-ying2，LI Huan-rong1,*. Analysis of Quality and Safety of Xinjiang Organic Mutton[J]. FOOD SCIENCE, 2010, 31(6 ): 267-269.
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