摘要
本文从影响猪肉品质指标的组织生化基础、品种选育、饲料营养、减少“PSE”肉的产生、肉嫩化的方法、屠宰加工程序等6个方面论述了提高猪肉品质的技术措施。
This paper expounds the techniques of improving the quality of pork from the following aspects-biochemical base, variety breeding, feed nutrition, fat reduction, the approach of making pork tender and slaughtering process.
