寧夏牛肉梯次加工科技現(xiàn)狀與發(fā)展路徑研究

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中圖分類號(hào)：F326.5 文獻(xiàn)標(biāo)識(shí)碼：A doi：10.3969/j.issn.1002-204x.2025.04.011

文章編號(hào)：1002-204X（2025）04-0057-05

A Study on Present Situation and Development Path of Beef Step Processing Technology in Ningxia

Wang Xiaojing'， Zhao Zidan1， Tian Jianwen2*，Du Meilan1，Ma Guijuan3

（Ningxia Instituteof Agricultural Product Quality StandardsandTesting Technology，Yinchuan，Ningxia ; Ningxia Academy of Agriculture and Forestry Sciences， Yinchuan，Ningxia 75ooO2; Key Laboratory of

Wolfberryand Wine Quality and Safety，State Administration for Market Regulation，Yinchuan，Ningxia ）

Abstract Onthebasisof clarification of the general situationof the slaughter and processing development of beef cattle industry in China，the status quo of beef step procesing technologyat home and abroadand the statusquo of beef step procesing technology development inNingxia，the problems existing in Ningxia'sbeef intensive processing industry are analyzed.The specific path to promote the development of bef step processing technologyinNingxia isproposed from theaspectsof step processing，technologyupgrading，scienceand technologysupport，personnel training，cold chainlogisticsand brandcreation，inordertoprovidetheoretical reference for the high-quality development of Ningxia beef catle industry.

Key words Beef; Step processing; Path

牛肉富含蛋白質(zhì)和氨基酸等營養(yǎng)成分，被譽(yù)為“肉中驕子”，是一種重要的優(yōu)質(zhì)食品資源。（剩余7426字）