摘要
结合国内有关材料 ,综述国外多年来在牛肉嫩度方面的大量研究资料 ,系统地阐述了影响牛肉嫩度的各种因素及其作用机制的研究进展 。
A large number of researching results from abroad which were accumulated in many years on beef tenderness were summarised with relevant internal materials.The progress made in factors affacting beef tenderness and their mechanisms were systematically elaborated in this article,which will be helpfull in developing beef husbandry and beef processing industry of our country.
出处
《国外畜牧科技》
2000年第2期35-40,共6页
Animal Science Abroad
