牦牛肉品质特性及加工方式对其影响的研究进展

Research Progress on Effects of Processing Methods on Yak Meat Quality

牦牛是生活在我国青藏高原地区的哺乳动物,牦牛肉营养丰富,广受消费者喜爱,带动了高原地区牧民的经济发展。剖析牦牛肉营养品质特性及加工方式的优劣差异可以进一步优化牦牛肉的持续精深加工发展,精准提升牧民经济水平。概述近年来牦牛肉的品质特性研究,同时分析不同加工方式对牦牛肉品质的影响,旨在为牦牛肉的品质标准建立提供更全面、更精准定思路,同时有利于牦牛肉品质改善和加工方式升级。

Yak is a mammal living in the Qinghai Xizang plateau region of China.Yak meat has rich nutritional value and is widely loved by consumers,driving the economic development of herdsmen in the plateau region.Analyzing the nutritional quality characteristics and processing methods of yak meat can further optimize the continuous and deep processing development of yak meat,and accurately improve the economic level of herdsmen.This article provided an overview of the quality characteristics of yak meat in recent years,and analyzed the impact of different processing methods on the quality of yak meat.The aim was to provide a more comprehensive and precise approach for the establishment of quality standards for yak meat,while also facilitating the improvement of yak meat quality and the upgrading of processing.