食品科学2011，Vol.32Issue(19)：288-293,6.
牛肉分级标准及分级技术发展概况综述
An Overview of Standards and Techniques for Beef Grading
摘要
Abstract
The beef industry has a relatively late start in China compared with developed countries.The quality of our native beef is low and high-grade products are too few to meet the increasing requirements of today,s domestic market.The lack of a practical uniformed beef grading system also results in a poor system for beef marketing so that beef products with good quality and favorable price are still not commercially available.All of these issues largely limit the development of our native beef industry.However,the beef industry in developed countries has a better grading system for fitting well with domestic manufacturing conditions,which can ensure the healthy development of beef industries for dozens or even hundreds of years.In this paper,the research progress in beef grading system and corresponding automatic techniques adopted in developed countries is discussed.Meanwhile,some suggestions are also proposed for the research and development of beef grading system suitable for our current conditions in China.关键词
牛肉/质量/产量/等级标准/分级技术Key words
beef/quality/yield/grading standard/grading techniques分类
轻工纺织引用本文复制引用
汤晓艳,王敏,钱永忠,毛雪飞,孙宝忠,周光宏..牛肉分级标准及分级技术发展概况综述[J].食品科学,2011,32(19):288-293,6.基金项目
农业部引进国际先进农业科学技术滚动项目 （）
公益性行业（农业）科研专项项目 （）
现代农业产业技术体系建设专项项目 （）
