技术简介

本技术通过建立基于功能基因及其突变位点评估原料牛羊肉营养安全品质新方法，保障了原料肉选择环节的营养安全；通过建立基于DNA、转录组、蛋自组优化贮运牛羊肉品质与保鲜新方法，保障了贮运肉环节的营养安全。

Introduction

By developing a new method for evaluating the nutritional safety and quality of raw beef and mutton basedon functional genes and their mutation sites, this technology ensures the nutritional safety in the selectionprocess of raw meat, By developing a new method for optimizing the quality and preservation of beef and muttorduring storage and transportation based on DNA, transcriptome and proteome, it ensures the nutritional safety inthe storage and transportation process.