Abstract：An Investigation was made onto 3 sources of meat. The analytical resultsindicated that the hygienic quality and nutritional value of chilled meat are much higher than warm fresh meat and frozen meat. Therefore ,a major effort should be devoted to popularizing chilled meat so as to satisfy the market demand .
朱本志. 大力发展冷却肉[J]. 肉类研究, 1999, 13(4): 8-9 https://doi.org/10.7506/rlyj1001-8123-199904003
Zhu Benzhi. A Major Effort Should be Devoted to Developing Chilled Meat. Meat Research, 1999, 13(4): 8-9 https://doi.org/10.7506/rlyj1001-8123-199904003
1999, Vol. 13 
