【摘要】 肉中的胶原蛋白与肌原纤维直接影响着肉的硬度和食用质量。现在 ,除了采取传统方法提高肉的质量外 ,基因调控、 PACCP系统等一些新技术正逐渐成为提高肉类质量的手段更多还原

【Abstract】 Meat quality is directly affected by collagen and myofibrillar.In addition to traditional technology,there are several new methods such as genetic manipulation and the PACCP system which are adopted to improve meat quality.更多还原