摘要
近年来,猪肉的肉质问题已经成为人们关注的焦点。本文综述了遗传因素、营养因素、环境因素对猪肉品质的影响,并对猪肉市场的发展进行了展望。
In recent years, the qualities of pork have been the focus of attention. The hereditary factor, nutritional factor and environmental factor which influence the meat qualities are summarized and the market development of pork is forecast in this article.
出处
《肉类研究》
2008年第9期15-18,共4页
Meat Research
关键词
猪肉
遗传因素
营养因素
环境因素
Pork
Hereditary factor
Nutritional factor
Environmental factor
