目的 研究短时间热处理对羔羊肉食用品质的影响，明确适宜的短时间热处理条件，为肉类的短时间热加工提供科学依据。方法 以羔羊背最长肌为原料，分析不同短时间热处理终止温度对肉样蒸煮损失、质构特性、剪切力、色泽、微观结构和感官品质的影响。结果 短时间热处理过程中，蒸煮损失随加热终止温度的升高呈现显著上升趋势(P<0.05)，硬度、咀嚼性和剪切力等随温度升高出现了2次上升阶段(P<0.05)，当终温高于80 ℃时，羔羊肉样的色泽和微观结构出现明显的熟化现象，可获得较高的感官评分。结论 与长时间热处理相比，加热终温高于80 ℃的短时间热处理可使羊肉获得较好的食用品质。

This paper aims to study the effect of short-time heat treatment on eating quality of lamb meat, explore suitable conditions of short-time heat treatment, so as to provide scientific basis for short-time heat processing of meat. Lamb longissimus dorsi muscle was used as raw materials, the effects of different final temperatures of short-time heat treatment on cooking loss, texture characteristics, shear force, color, microstructure and sensory quality of meat samples were analyzed. During the process of short-time heat treatment, cooking loss with the temperature increasing showed a trend of significant increase (P<0.05), and that the hardness, chewiness, and shear force along with the rising temperature showed two increasing stages (P<0.05). When the final heating temperature was higher than 80 ℃, the color and micro structure of lamb meat showed obvious cooked state, and obtained higher sensory scores. In conclusion, compared with long-time heat treatment, short-time heat treatment with a final heating temperature higher than 80 °C can give the lamb meat better eating quality.