中国培育品种牛肉品质特性比较分析  

Comparative Analysis of Quality Characteristics of Beef from Chinese Cultivated Breeds

作　　者：郎玉苗[1] 沙坤[2] 李海鹏[1] 孙宝忠[1] 周楠[1] 刘菲[1] 党欣[1] 

机构地区：[1]中国农业科学院北京畜牧兽医研究所,北京100193 [2]中国农业大学烟台研究院,山东烟台264670

出　　处：《肉类研究》2013年第5期31-35,共5页Meat Research

基　　金：国家肉牛牦牛产业技术体系项目(NYCYTX-38);"十二五"国家科技支撑计划项目(2011BAD47B00)

摘　　要：培育牛种在我国肉牛产业中发挥着重要的作用,目前对中国培育品种牛肉品质总体情况进行研究的文章未见报道。了解培育品种牛肉的肉质总体状况,对我国牛种的选育、合理开发利用牛种以及保障牛肉品质有重要的参考作用。本文对目前国内关于培育品种牛肉品质的研究进行总结发现我国培育品种牛肉肉质较差,结合我国的牛肉生产现状以及肉牛产业的发展趋势提出了几点建议:牛种的选育应把握牛肉的消费结构和方向,从肉质角度分析牛种所对应的市场并实施肉类口感保证系统(PACCP)体系确保牛肉品质。Cultivated breeds play an important role in China＇s beef cattle industry. However, information is lacking concerning beef quality characteristics of Chinese cultivated cattle breeds, which can provide a useful guideline for breeding and reasonable exploitation of cattle and quality assurance of beef. This review points out poor beef quality of Chinese cultivated cattle breeds. In light of the current situation of beef production and development trends of the beef industry, we suggest that the consumption structure and direction of beef should be taken into consideration in cattle breeding and market analysis of breeds from a viewpoint of beef quality and PACCP （palatability assurance critical control point） should be done to ensure beef quality.

关 键 词：培育品种 牛肉品质 肉类口感保证系统(PACCP) 

分 类 号：S823[农业科学—畜牧学]