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| 牛胴体分割增值及品质评价研究概况 | |
| 引用本文： | 牛蕾,张志胜,李海鹏,孙宝忠. 牛胴体分割增值及品质评价研究概况[J]. 肉类研究, 2010, 0(4): 7-9 |
| 作者姓名： | 牛蕾 张志胜 李海鹏 孙宝忠 |
| 作者单位： | 1. 河北农业大学,食品科技学院,河北,保定,071001;中国农业科学院,北京畜牧兽医研究所,北京,100193 2. 河北农业大学,食品科技学院,河北,保定,071001 3. 中国农业科学院,北京畜牧兽医研究所,北京,100193 |
| 摘 要： | 提高牛肉价值和品质是肉牛产业发展的关键问题。本文综述了牛胴体分割增值及品质提升的研究现状,并对牛肉品质评价方法进行了叙述。 |
| 关 键 词： | 牛肉分割 价值提升 品质评价 |
Research Work on Cutting to Optimize Beef Value and Technology of Quality Valuation |
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| NIU Lei,ZHANG Zhisheng,LI Haipeng,SUN Baozhong. Research Work on Cutting to Optimize Beef Value and Technology of Quality Valuation[J]. Meat Research, 2010, 0(4): 7-9 | |
| Authors: | NIU Lei ZHANG Zhisheng LI Haipeng SUN Baozhong |
| Affiliation: | 1. College of Food Science and Technology Hebei Agricultural University, Baoding 071001, China; 2. Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China) |
| Abstract: | It is the key issue to improve beef value and quality for the improvement of beef industries. This article summarizes the research work on cutting to optimize beef value and technology of quality valuation, then introduces the way of quality valuation. |
| Keywords: | beef cut value enhancement quality valuation |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |
