肉品质评定指标及影响因素的研究进展  

Research Progress on Evaluation Indices and Influencing Factors of Meat Quality

作　　者：谷英 孙海洲[2] 桑丹[2] 李胜利[2] 张春华[2] 凌树礼[2] 珊丹[2] 任晓萍[2] 石岩[2] 

机构地区：[1]内蒙古鄂尔多斯市农牧业科学研究院,内蒙古鄂尔多斯017000 [2]内蒙古农牧业科学院动物营养与饲料研究所,内蒙古呼和浩特010031

出　　处：《中国畜牧兽医》2013年第7期100-106,共7页China Animal Husbandry & Veterinary Medicine

基　　金：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

摘　　要：随着人们生活水平的提高,消费者对畜产品的要求也越来越高,已由量转化为质,肉品质的评定及如何调控已成为当前营养学者研究的热点。文章综述了肉品质的评定指标,介绍了影响肉风味的因素,同时,从遗传和日粮两个方面讨论了影响肉品质的因素,为进一步改善肉品质提供参考。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 regula- ting 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 refer- ence material.

关 键 词：肉品质 评定指标 影响因素 肉风味 

分 类 号：S851.347.1[农业科学—预防兽医学]