摘要
猪肉品质受到宰前、宰后多个因素的影响。本文围绕国家生猪产业技术体系重点研发任务,概述了加工研究室和有关综合试验站近年来的相关研究成果,从不同角度概述改善猪肉品质、提高产品卫生安全的技术措施。
Pork quality is affected by many pre- and post-slaughter factors. In this review, we introduced several technologies for pork quality control that have been studied by the Pork Processing Laboratory and several experimental stations, the National Swine Industry System. These technologies have been shown effective to improve pork quality and hygiene.
出处
《中国畜牧杂志》
CAS
北大核心
2015年第14期54-58,共5页
Chinese Journal of Animal Science
基金
国家生猪产业技术(CARS36)
