Abstract：Results of the chemical composition and texture from Italian pyrmont beef was summarized.The difference between pyrmont beef fron and other cattle varieties was discussed.Some suggestions were provided on improving cattle types in varions regions in China.
李长忠；张清香. 皮尔蒙特牛肉化学组成及肉品品质[J]. 肉类研究, 2004, 18(1): 31-33.
Li Changzhong. Chemical Composition and Texture of Pyrmont beef. Meat Research, 2004, 18(1): 31-33.
2004, Vol. 18 
