宁夏牛肉梯次加工科技现状与发展路径研究

打开文本图片集

中图分类号：F326.5 文献标识码：A doi：10.3969/j.issn.1002-204x.2025.04.011

文章编号：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

牛肉富含蛋白质和氨基酸等营养成分，被誉为“肉中骄子”，是一种重要的优质食品资源。（剩余7426字）