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| Development in the Research on Meat Quality |
| Dai Ruitong |
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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.
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| [1] |
DU Manting, ZHAO Ziqin, SHAN Shuaiqi, LI Junguang, LI Ke, MA Xiangjie, MENG Shaohua, ZHAO Jiansheng, BAI Yanhong. Effect of Magnetic Field-Assisted Freezing on the Gel Properties of Myofibrillar Protein from Prepared Chicken Breast[J]. Meat Research, 2026, 40(6): 42-48. |
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2000, Vol. 14 
