【摘要】 随着猪肉生产中瘦肉率的提高,以及有害添加剂的饲喂,猪肉品质恶化。而另一方面,人们的保健意识增强,对各种畜禽肉质和风味提出了更高的要求。本文综述了常规肉品质性状,以及品种和营养对它的影响。更多还原

【Abstract】 With the elevation of leanness in pork production, and the application of harmful additives, pork quality appears poor. But people’s consciousness of health care increases. Meanwhile, they put forward more desires for meat quality and flavor. This paper summarized the conventional traits of pork quality and the affecting factors: breed and nutrition.更多还原