【摘要】 雪花牛肉以其肌内脂肪如雪花般均匀分布而闻名，这种肉不仅口感细腻、多汁，而且营养价值高，深受消费者喜爱。所以如何高效生产雪花肉是我国迫在眉睫的问题。雪花肉的生产过程是一个复杂的过程，涉及到多种因素。近年来，国内外对如何改善肉品质进行了大量的研究。该文从肌肉和脂肪细胞的生长发育机制、遗传因素（品种、遗传力、性别）、营养因素（饲养方式、日粮营养水平）、管理因素（环境管理、宰前运输、宰后排酸）等方面对肌间脂肪沉积的影响进行了阐述，以期为推动我国肉牛产业的可持续发展提供理论参考。更多还原

【Abstract】 Marbling beef is famous for its fat in the muscle distributed evenly like snowflakes, this kind of meat is not only delicate and juicy, but also has high nutritional value, which is loved by consumers.So how to efficiently produce marbling meat is an imminent problem in China. The production process of marbling meat is a complex process involving a variety of factors. In recent years,a lot of research has been carried out at home and abroad on how to improve meat quality. The paper elaborates on the effects of intermuscular fat deposition from the growth and development mechanism of muscle and fat cells, genetic factors(breed, heritability,sex), nutritional factors(feeding practices, dietary nutrient level), and management factors(environmental management, pre-slaughter transportation, post-slaughter acid excretion), with a view to providing theoretical references to promote the sustainable development of China’s beef industry.更多还原