Research Progress of Beef Quality and Its Influencing Factors

  • CHEN Hao ,
  • WANG Chunjie ,
  • Smujid ,
  • Aogegle
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  • 1. College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China;
    2. Veterinary Medical College, Inner Mongolia Agricultural University, Hohhot 010018, China

Received date: 2020-06-27

  Online published: 2021-02-04

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Abstract

With the rapid development of economic level and the continuous improvement of people's living standards, the dietary structure of residents has been constantly adjusted and improved, and the demand for beef is increasing year by year, especially the high-quality beef with the advantages of high protein, low fat and rich in vitamins and mineral elements. This paper discussed the beef quality and its influencing factors, reviewed the influences of variety, age, nutritional level and feeding mode on beef quality, and summarized the research on beef quality improvement mechanism in recent years, in order to provide a reference for the improvement of beef quality in China.

Cite this article

CHEN Hao , WANG Chunjie , Smujid , Aogegle . Research Progress of Beef Quality and Its Influencing Factors[J]. Chinese Journal of Animal Nutrition, 2021 , 33(2) : 669 -678 . DOI: 10.3969/j.issn.1006-267x.2021.02.008

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