摘要
本文结合国内外最新的研究成果,就畜禽在生产管理过程中品种、饲养管理以及屠宰前后的处理等因素对肉类风味造成的影响进行了综述,为生产上改良原料肉的风味品质提供参考。
Combined with the latest research results at home and abroad, the influence of factors, including animal type, breeding administering, dispose of meat before and after slaughter, and so on, during the process of producing and administering livestock and poultry on meat flavor are introduced here. And it will be for the reference to improving raw meat flavor.
出处
《肉类研究》
2008年第12期3-6,共4页
Meat Research
关键词
生产管理
因素
肉类风味
影响
改良
producing and administering
factors
meat flavor
influence
improving
