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| Research Work on Cutting to Optimize Beef Value and Technology of Quality Valuation |
| NIU Lei;ZHANG Zhisheng;LI Haipeng;SUN Baozhong |
| 1. College of Food Science and Technology Hebei Agricultural University, Baoding 071001, China, 2. Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China) |
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Abstract Abstract: It is the key issue to improve beef value and quality for the improvement of beef industries. This article summarizes the research work on cutting to optimize beef value and technology of quality valuation, then introduces the way of quality valuation.
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2010, Vol. 24 
