Advances in the Study of Improving Livestock and Poultry Meat Quality in the Process of Slaughter
Yang Yong;Ma Chang-wei
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Department of Food Science, Sichuan Agricultural University, Yaan 625014, China
Abstract：Meat quality is a general evaluation based on different kinds of meat quality traits, and it must be taken extensive factors into consideration to improve livestock and poultry meat quality. Many techniques, such as proper antemortem preparations, improvement of stunning, bleeding, and scalding method, and application of various decontamination technologies of carcasses,all can improve livestock and poultry meat quality effectively in the process of slaughter.
杨勇；马长伟. 屠宰过程中改良畜禽肉品质的研究进展[J]. 肉类研究, 2006, 20(2): 40-44.
Yang Yong;Ma Chang-wei. Advances in the Study of Improving Livestock and Poultry Meat Quality in the Process of Slaughter. Meat Research, 2006, 20(2): 40-44.
2006, Vol. 20 
