摘要
牛肉营养价值较高,是人们喜爱的肉制品之一。本文通过分析当前评价牛肉品质的各项指标,综述影响牛肉品质的个体和非个体因素,并对改善牛肉品质营养调控技术进行研究,旨在为生产优质的牛肉提供参考。
Beef has high nutritional value and is popular among consumers. This paper explores various evaluation indexes for beef quality and reviews individual and non-individual factors that influence beef quality and technologies for improving beef quality and nutrition with the aim of providing references for the production of high quality beef.
出处
《肉类研究》
2012年第10期41-44,共4页
Meat Research
关键词
牛肉品质
影响因素
营养调控技术
beef influencing factors
nutritional regulation technology
