Abstract：This study was conducted to study the efficiency of three quality indexes(maturity,marbling and ribeye muscle)used in Chinese Beef Grading System.Convenient and acceurate measurement method which will strengthen the grading system were eventually development.
刘丽；周光宏；孙宝忠. 我国牛胴体等级标准中部分指标的测定方法研究[J]. 肉类研究, 2001, 15(2): 21-23.
Liu Li Zhou Guanghong Sun Baozhong. A Study on Some Methods of QWulity Index Measdurement Use in Chinese Beef Grading System. Meat Research, 2001, 15(2): 21-23.
2001, Vol. 15 
