【摘要】 从几个方面说明牛肉品质控制及评定方法。在肉牛品质控制方面,从肉牛入栏开始,就应严格控制肉牛的品质,并按照国标方法进行肉牛宰前及宰后检疫。在牛肉品质方面,通过肉色、大理石花纹、脂肪色、牛肉厚度、背膘厚度、pH值、嫩度、多汁性和风味等多方面进行评定,并制定了品质评定的标准图谱及标准方法。更多还原

【Abstract】 Controlling and evaluation method of beef quality was described from several sides.From cattle coming into the fence,the beef quality had been controlled.According to national standard,the company quarantines the beef before slaughter and after slaughter.The quality of beef must be evaluated by beef color,marbling,fat color,beef thickness,backside thickness,pH,tenderness and flavor,etc.Standard drawing and standard method was made also.更多还原