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| Research Progress on Influencing Factors and Improvement Technologies for Beef Quality |
| WU Duan-qin；HE Zhi-xiong；QIAO Jun-yi；RAN Tao |
| 1. Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China??
2. University of Chinese Academy of Sciences, Beijing 100049, China |
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Abstract Beef has high nutritional value and is popular among consumers. This paper explores various evaluation indexes for beef quality and reviews individual and non-individual factors that influence beef quality and technologies for improving beef quality and nutrition with the aim of providing references for the production of high quality beef.
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2012, Vol. 26 
