牦牛肉加工与发展现状  

Present development and processing situation of yak meat

作　　者：杨斌[1] 陈峰[1] 魏彦杰[1] 卢秀彬[1] 

机构地区：[1]西南大学食品科学学院,重庆北碚400715

出　　处：《肉类工业》2010年第5期51-53,共3页Meat Industry

摘　　要：牦牛是青藏高原的特有物种,通过研究表明牦牛肉营养丰富,具有高蛋白、低脂肪肉色深红、嫩度适中等特点,并且具有良好的加工特性,是一种优质健康的肉类资源。介绍了牦牛的加工现状,为规模化、标准化、工业化牦牛肉地方特色食品开发奠定基础。Yak is a special species in the Qinghai -Tibetan Plateau. The research showed that the yak meat was nutritious, and had lots of properties including dark red color, high protein, low fat and good tenderness, etc. So the yak is an excellent meat resource. The situation of processing yak was introduced in this article, and a theory basis was established for largely producing, standardizing and industrializing local special foods of the yak ham.

关 键 词：青藏高原 牦牛 肉品质 加工 现状 

分 类 号：S823[农业科学—畜牧学]