我国牛胴体等级标准中部分指标的测定方法研究

doi:10.7506/rlyj1001-8123-200102007

Download: PDF (226 KB) HTML (1 KB)
Export: BibTeX | EndNote (RIS)

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.

Key words： beef grading system index measurement method

PACS:

TS251.1

	Service

	E-mail this article
	Add to my bookshelf
	Add to citation manager
	E-mail Alert
	RSS
	Articles by authors

Cite this article:

URL:

https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200102007 OR https://www.rlyj.net.cn/EN/Y2001/V15/I2/21

[1]	XU Muxuan, SHANG Mengyu, LIU Chongxin, GU Minghui, YANG Qi, LI Shaobo, CHEN Li, ZHANG Dequan. Bibliometric Analysis of Research Progress and Trends in Sheep Meat Quality Evaluation[J]. Meat Research, 2026, 40(6): 80-89.