Current Status and Development Trend of Yak Meat Grading System in China
NIU Jun1, SUN Baozhong2, YU Qunli1, ZHANG Li1,2,*, XIE Peng2, LEI Yuanhua2, WANG Li1, LI Haipeng2
1.College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China;
2.Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Abstract：Beef grading system is intended to divide beef samples of uneven quality and yield into different grades according
to certain criteria, not only achieving the principle of ‘high price for high quality’ but meeting consumer preferences as well.
Many countries in the world have established their own beef grading systems. Although the beef grading standard has been
formulated in China, it only applies to a narrow range and yak meat grading standard is currently still lacking. This article is
concerned with the current status and differences of beef grading systems in China and abroad, the applications of high and
new technologies in this field, and the problems and flaws with yak meat grading in China.
牛 珺，孙宝忠，余群力，张 丽，谢 鹏，雷元华，王 莉，李海鹏. 我国牦牛肉分级标准体系研究现状与发展趋势[J]. 肉类研究, 2016, 30(5): 42-46.
NIU Jun, SUN Baozhong, YU Qunli, ZHANG Li, XIE Peng, LEI Yuanhua, WANG Li, LI Haipeng. Current Status and Development Trend of Yak Meat Grading System in China. Meat Research, 2016, 30(5): 42-46.
