Cross-goat meat has the characteristics of tender meat, fat and thin, high protein, low fat, no astringency, rich flavor and unique flavor. It is unique in lamb and is known as “ginseng in meat”. It is deeply loved by people for its unique meat quality, rich nutritional value and remarkable health care function. Its series of products have become the main meal and gift for the people of northern Shaanxi.

Technical requirements for quality of cross goat meat (1) Requirements for sheep source. 1. Yangyuan: Born in Hengshan County, grazing or feeding on the grassland of Hengshan County, slaughtering and processing the northern Shaanxi cashmere goat breeds in Hengshan County. It is identified as a special grade of sheep by nascent, weaning and age. 2. Age-appropriate slaughtering time: Lambs aged over 8 months old, weighing more than 30kg; rams under 2.5 years old, weighing more than 40kg; ewes under 3 years old, weighing more than 35kg. 3. Big sheep are grazing for more than 6 months in the whole year, and the feeding time should not exceed 6 months. (2) Grassland conditions. 1. Natural pastures are mainly Gramineae, Leguminosae, Compositae and Liliaceae, accounting for more than 80%. Among them, there are more than 60 kinds of fine pastures such as thyme, alkali glutinous rice (multi-rooted onion), Mongolian onion (scallion), small needle grass, wild leeks, sand mites, fine leaf mites and fragrant wormwood. 2. Artificial pastures are mainly leguminous, gramineous and compositae, accounting for about 20% of pasture species. 3. Nutritional level: Lamb legumes account for more than 50%, dietary protein level is 15%; 羯 legume forages account for 40%, diet protein level is 13%; ewe legume forage ratio is not less than 30% The dietary protein level is above 12%. 4. Environmental and safety requirements: The prevention and control of the breeding environment and epidemic diseases must comply with relevant national regulations. (3) Slaughter. 1. According to the local customs of Hengshan, the slaughtering factory complies with the provisions of GB/T 17237, and the slaughtering inspection is carried out according to the provisions of NY/T467. 2. Weight: More than 10kg for lambs older than 8 months, greater than 17kg for adult rams and greater than 15kg for ewes. 3. Slaughter and bloodletting is complete and there is no congestion. 4. Peel, remove the head, hooves and internal organs (including the kidneys) to goose oil, large blood vessels, breasts, genitals. Go to the three glands (thyroid, adrenal gland, diseased lymph nodes). 5. The carcass is neatly trimmed, rinsed clean, free of diseased tissue, no damage spots, no residual small pieces of skin, no floating hair, no fecal dirt, no galls and mud, no clots. (4) Quality characteristics. 1. Sensory characteristics: the meat is tender, fat and thin, without astringency, with a scent of fragrance. (1) Color: Fresh lamb: Muscle color is bright red or deep red, shiny; fat is milky white. Frozen lamb: muscles are shiny and bright; fat is milky white. (2) Elasticity (tissue state): Fresh mutton: The muscle fibers are dense, firm, elastic, and the depression after the finger pressure is immediately restored. Frozen lamb: The meat is tight, has a firm feeling, and the muscle fiber is tough. (3) Viscosity: Fresh mutton: the surface is slightly dry or air-dried, not sticky. Frozen lamb: The surface is slightly dry or airy, or moist, not sticky. (4) Odor: fresh lamb, frozen lamb: has the normal smell of fresh lamb, no astringency. After boiling, the broth is transparent and clear, and the fat is concentrated on the liquid surface and has a clear fragrance. 2. Physical and chemical indicators: Mutton water content is divided into 75.50% to 76.07%. Crude protein: adult sheep ≥ 18.92%, lamb ≥ 19.37%. Crude fat: adult mutton ≥ 12.12%, lamb ≥ 9.5%. Fatty acid: palmitic acid 21.13% to 23.07%; stearic acid 17.37% to 17.11%; oleic acid 48.08% to 52.02%. The amino acid is 19.84% to 21.09%. 3. Safety requirements: Product safety indicators must meet the relevant regulations of the state for similar products.

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Producers within the scope of protection of cross-goat GI products may submit an application to the Quality and Technical Supervision Bureau of Hengshan County, Shaanxi Province for the use of “Special Marks for Geographical Indication Products”, which shall be approved by the Shaanxi Provincial Bureau of Quality and Technical Supervision and approved by the General Administration of Quality Supervision, Inspection and Quarantine. . The statutory testing agency for cross goat meat is designated by the Shaanxi Provincial Bureau of Quality and Technical Supervision.