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《China Animal Husbandry & Veterinary Medicine》 2013-07
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Research Progress on Evaluation Indices and Influencing Factors of Meat Quality

GU Ying1,SUN Hai-zhou2,SANG Dan2,LI Sheng-li2,ZHANG Chun-hua2, LING Shu-li2,SHAN Dan2,REN Xiao-ping2,SHI Yan2 (1.Inner Mongolia Ordos Academy of Agricultural and Animal Husbandry Sciences,Ordos 017000,China; 2.Institute of Animal Nutrition,Inner Mongolia Academy of Argricultural and Animal Husbandry Sciences,Hohhot 010031,China)  
With the development of the living standard of people,the consumers made more and more attention to the safe of animal production,and the quantity of transforming into mass.So the research of meat quality evaluation and quality regulating became one of the focus in the study of nutrition scholars.In this paper the author introduced the meat quality evaluation indices,and the effect factors of meat flavor.At the same time,the paper reviewed the two aspects of genetic and feedstuff to discuss the influence factors of meat quality,for the next step to improve meat quality to provide the theory basis and the reference material.
【Fund】: 国家绒毛用羊产业技术体系建设(nycytx-40);; 公益性行业(农业)科研专项项目(201303059);; 内蒙古自治区农牧业科学院青年创新基金项目
【CateGory Index】: TS251.7
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