Abstract：according to the marbling richness on the rib 12-13 from beef carcass，select the beef carcass with rich and almost no marbling，respectively，defined as the superior one and the conmon one．Remove the Semitendinosus from the beef carcass for research．The nutritional ingredients and functionalities of Semitendinosus from different grade are studied to determine the necessity of Semitendinosus grading．It is concluded there is only fat content exists difference between nutritional ingredients，no evident between functionalities of GEL, evident difference exists between AVI of protein．Considering the application of Semitendinosus, it can be said that there no necessity for Semitendinosus grading．
谌启亮；史杰；彭增起；赵宁；汪张贵；靳红果；王蓉蓉. 牛半腱肌营养成分和加工特性的研究[J]. 肉类研究, 2010, 24(6): 6-9.
CHEN Qiliang, SHI Jie, PENG Zengqi, ZHAO Ning, WANG Zhanggui, JIN Hongguo, WANG Rongrong. Study on the Nutritional Ingredient and Processing Characteristics of the Semitendinosus. Meat Research, 2010, 24(6): 6-9.
2010, Vol. 24 
