食品科学

• 专题论述 • 上一篇    下一篇

牦牛肉品质特性研究进展

拜彬强,郝力壮,柴沙驼,牛建章,王万邦,刘书杰   

  1. 1.青海省高原放牧家畜营养与生态国家重点实验室培育基地,青海省高原放牧家畜动物营养与饲料科学重点实验室,
    青海 西宁 810016;2.青海高原牦牛研究中心,青海 西宁 810016;3.青海大学畜牧兽医科学院,青海 西宁 810016
  • 出版日期:2014-09-15 发布日期:2014-09-12

Progress in Understanding Meat Quality Characteristics of Yak

BAI Bin-qiang, HAO Li-zhuang, CHAI Sha-tuo, NIU Jian-zhang, WANG Wan-bang, LIU Shu-jie   

  1. 1. State Key Laboratory of Cultivating Base of Plateau Grazing Animal Nutrition and Ecology of Qinghai Province, Key Laboratory of
    Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province, Xining 810016, China; 2. Qinghai Plateau Yak Research
    Center, Xining 810016, China; 3. Qinghai Academy of Animal Science and Veterinary Medicine, Xining 810016, China
  • Online:2014-09-15 Published:2014-09-12

摘要:

牦牛肉品质特性是实现牦牛肉高价值的基础,本文综述近年来对牦牛肉品质的相关研究,从营养品质、食用品质、加工品质及卫生品质等几方面做系统综述,说明牦牛肉具有营养丰富、安全无污染等特点,但食用品质略次于普通牛肉(因人的喜好而异)。

关键词: 牦牛肉, 营养品质, 食用品质, 加工品质, 卫生品质

Abstract:

The quality characteristics of yak meat proivde the foundation for developing high-value yak meat products. This
paper provides a systematic review of recent studies regarding yak meat quality in terms of nutritional quality, eating quality,
processing quality and hygienic quality. It is concluded that yak meat is rich in nutrients, free from contamination and safe to
eat, although its eating quality is inferior to that of beef (depending on consumer preference).

Key words: yak meat, nutritional quality, eating quality, processing quality, hygienic quality

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