肉类质量的研究进展

doi:10.7506/rlyj1001-8123-200002005

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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.

Key words： meat toughness collagen myofibrillar PACCP

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TS251.7

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200002005 OR https://www.rlyj.net.cn/EN/Y2000/V14/I2/11

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