Research Progress on Influencing Factors and Improvement Technologies for Beef Quality
WU Duan-qin；HE Zhi-xiong；QIAO Jun-yi；RAN Tao
1. Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China??
2. University of Chinese Academy of Sciences, Beijing 100049, China
Abstract：Beef has high nutritional value and is popular among consumers. This paper explores various evaluation indexes for beef quality and reviews individual and non-individual factors that influence beef quality and technologies for improving beef quality and nutrition with the aim of providing references for the production of high quality beef.
2012, Vol. 26 
