Abstract：Meat quality is directly affected by collagen and myofibrillar.In addition to traditional technology,there are several new methods such as genetic manipulation and the PACCP system which are adopted to improve meat quality.
戴瑞彤；杨龙江；吴国强. 肉类质量的研究进展[J]. 肉类研究, 2000, 14(2): 11-13 https://doi.org/10.7506/rlyj1001-8123-200002005
Dai Ruitong. Development in the Research on Meat Quality. Meat Research, 2000, 14(2): 11-13 https://doi.org/10.7506/rlyj1001-8123-200002005
2000, Vol. 14 
