ScholarLens Back to search
2006•Prataculture & Animal HusbandryRequires access

Research Report of Yak Timely Slaughter Technique

Jiang Shi-hai

Open publisher page 1 citations

Abstract

Researching yak timely slaughter technique of northwest Sichuan pastoral areas aiming at extensive breeding and management,long growth periods,old slaughter,not fine meat quality,low benefit and so on.After measuring yak growth,meat nutrition component and sanitation,ascertained that the proper slaughter time was 3.5-year old,brought forward matching technique of timely slaughter age,and established Green Food Technical Regulations of Maiwa Yak Production and Green Food Maiwa Yak Meat.

About this research paper

What this paper is about

Researching yak timely slaughter technique of northwest Sichuan pastoral areas aiming at extensive breeding and management,long growth periods,old slaughter,not fine meat quality,low benefit and so on.After measuring yak growth,meat nutrition component and sanitation,ascertained that the proper slaughter time was 3.5-year old,brought forward matching technique of timely slaughter age,and established Green Food Technical Regulations of Maiwa Yak Production and Green Food Maiwa Yak Meat.

Why it matters

OpenAlex reports 1 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

Researching yak timely slaughter technique of northwest Sichuan pastoral areas aiming at extensive breeding and management,long growth periods,old slaughter,not fine meat quality,low benefit and so on.After measuring yak growth,meat nutrition component and sanitation,ascertained that the proper slaughter time was 3.5-year old,brought forward matching technique of timely slaughter age,and established Green Food Technical Regulations of Maiwa Yak Production and Green Food Maiwa Yak Meat.

Key concepts: YAK, Sanitation, Meat packing industry, Agricultural science, Business, Geography, Biology, Animal science

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Research Report of Yak Timely Slaughter Technique — Research Paper | ScholarLens