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我国肉牛胴体分割部位名称调查分析报告 被引量:2

The Name of Beef Cattle Cuts in Our Country
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摘要 为了了解我国肉牛胴体分割部位名称的使用情况,促进牛肉产业的进一步发展,我们对我国部分肉牛屠宰加工企业的肉牛分割部位或销售部位进行了调查分析,提出了肉牛胴体分割部位名称使用中存在的问题并对其提出了一些建议。 In order to understand the usage frequency of name of beef cattle cuts in our country, to promote the further development of the beef industry ,the name of cuts used in partial beef cattle slaughtering and processing companies were investigated and analysed, found some problem in the usage of name of beef cattle cuts and provided some advice.
出处 《肉类研究》 2010年第1期5-7,共3页 Meat Research
关键词 肉牛 分割部位名称 使用比例 调查 beef cattle name of cuts usage frequency investigate
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同被引文献27

  • 1曹兵海,孟庆翔,陈幼春,刘强德.日本肉牛胴体品质分级标准及其制定与修订背景[J].中国畜牧杂志,2006,42(3):2-8. 被引量:11
  • 2Yin R H, Bai W L, Wang J M, et al.Development of an assay for rapid identification of meat from yak and cattle using polymerase chain reaction technique[J].Meat Science, 2009, 83(1): 38-44.
  • 3Wang Q, Zhao X, Ren Y, et al.Effects of high pressure treatment and temperature on lipid oxidation and fatty acid composition of yak(Poephagus grunniens) body fat[J].Meat Science, 2013, 94(4): 489-494.
  • 4Pavan E, Duckett S K.Fatty acid composition and interrelationships among eight retail cuts of grass-feed beef[J].Meat Science, 2013, 93(3): 371-377.
  • 5Larsen A B, Hviid M S, J?rgensen M E, et al.Vision-based method for tracking meat cuts in slaughterhouses[J].Meat Science, 2014, 96(1): 366-372.
  • 6Desimone T L, Acheson R A, Woerner D R, et al.Nutrient analysis of the beef alternative merchandising cuts[J].Meat Science, 2013, 93(3): 733-745.
  • 7De marchi M, Penasa M, Cecchinato A, et al.The relevance of different near infrared technologies and sample treatments for predicting meat quality traits in commercial beef cuts[J].Meat Science, 2013, 93(2): 329-335.
  • 8GBT 27643-2011.牛胴体及鲜肉分割[S].
  • 9Maeno H, Oishi K, Mitsuhashi T, et al.Prediction of carcass composition and individual carcass cuts of Japanese Black steers[J].Meat Science, 2014, 96(3): 1365-1370.
  • 10Lepper-Blilie A N, Berg E P, Germolus A J, et al.Consumer evaluation of palatability characteristics of a beef value-added cut compared to common retail cuts[J].Meat Science, 2014, 96(1): 419-422.

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