色泽鉴别质优的冻羊肉,解冻后肌肉颜色鲜艳、有光泽,脂肪呈白色;质次者,解冻后肉色稍暗,肉与脂肪缺乏光泽,但切面尚有光泽,脂肪稍微发黄;变质的冻羊肉,解冻后肉色发暗,肉与脂肪均无光泽,切面也无光泽,脂肪微黄或呈淡暗黄色。黏度鉴别质优的冻羊肉,解冻后表面微干,或有风干膜,或 Color identification of high quality frozen lamb, thawed muscle color bright, shiny, fat white; quality times, thawed flesh slightly darker, meat and fat lack of luster, but the section is still shiny, slightly yellow fat; metamorphosis Frozen mutton, thawed flesh color dark, flesh and fat are dull, non-glossy section, fat yellowish or pale yellow light. Viscosity to identify the quality of frozen mutton, thawed surface micro-dry, or air-dried film, or