Research Work on Cutting to Optimize Beef Value and Technology of Quality Valuation
NIU Lei;ZHANG Zhisheng;LI Haipeng;SUN Baozhong
1. College of Food Science and Technology Hebei Agricultural University, Baoding 071001, China, 2. Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China)
Abstract：Abstract: It is the key issue to improve beef value and quality for the improvement of beef industries. This article summarizes the research work on cutting to optimize beef value and technology of quality valuation, then introduces the way of quality valuation.
牛蕾；张志胜；李海鹏；孙宝忠. 牛胴体分割增值及品质评价研究概况[J]. 肉类研究, 2010, 24(4): 7-9.
NIU Lei;ZHANG Zhisheng;LI Haipeng;SUN Baozhong. Research Work on Cutting to Optimize Beef Value and Technology of Quality Valuation. Meat Research, 2010, 24(4): 7-9.
2010, Vol. 24 
