| ABSTRACT | 第8-9页 |
| Review on Special Information | 第10-26页 |
| 1.1 The beef industry both at the beef at home and abroad | 第10-16页 |
| 1.1.1 The beef industry development present situation abroad | 第10-13页 |
| 1.1.2 Meat industry of Mongolia | 第13-16页 |
| 1.2 Quality of Red Meat | 第16-20页 |
| 1.2.1 Beef nutritional values | 第16-19页 |
| 1.2.2 Beef quality values | 第19页 |
| 1.2.3 Soft quality- grained | 第19页 |
| 1.2.4 Nutritional quality of meat | 第19-20页 |
| 1.3 Research of beef flavors components | 第20-22页 |
| 1.3.1 Principle of Meat Aroma Flavors | 第20-22页 |
| 1.3.2 Meat aroma flavor | 第22页 |
| 1.3.3 Lipid oxidation | 第22页 |
| 1.3.4 Thiamin degradation | 第22页 |
| 1.4 Development prospect | 第22-23页 |
| 1,5 Researched history | 第23-26页 |
| CHAPTER ONE.INTRODUCTION | 第26-28页 |
| 2.1 Study on the meat quality of beef in Mongolian | 第27页 |
| 2.2 Study on the flavor components of Mongolian beef | 第27页 |
| 2.2.1 Study on the volatile aroma compounds in different parts of Mongolian beef | 第27页 |
| 2.3 Comparative analysis of the Mongolian beef with Chinese beef quality | 第27-28页 |
| CHAPTER TWO.RESEARCH OF BEEF QUALITY CHARACTERISTICS INMONGOLIAN | 第28-40页 |
| 1. Materials and methods | 第28-31页 |
| 1.1 Experimental Materials | 第28-30页 |
| 1.1.1 Experimental raw materials | 第28页 |
| 1.1.2 Laboratory Chemicals & Reagents | 第28-29页 |
| 1.1.3 Experimental equipment | 第29-30页 |
| 1.2 Experimental Methods | 第30-31页 |
| 1.2.1 Measuring of color | 第30页 |
| 1.2.2 Measurement of pH | 第30页 |
| 1.2.3 Measurement of water holding capacity | 第30页 |
| 1.2.4 Measurement of cooking loss | 第30页 |
| 1.2.5 Texture Analysis | 第30页 |
| 1.2.6 The determination of nutrition indicators | 第30-31页 |
| 2. Results and Discussion | 第31-38页 |
| 2.1 Color | 第31-32页 |
| 2.2 pH value | 第32页 |
| 2.3 Water holding capacity | 第32-33页 |
| 2.4 Cooking lose | 第33-34页 |
| 2.5 Texture analysis | 第34页 |
| 2.6 The determination results of nutrition | 第34-35页 |
| 2.6.1 Moisture content | 第34-35页 |
| 2.6.2 Fat Content | 第35页 |
| 2.6.3 Protein content | 第35页 |
| 2.7 Determination of amino acid in Mongolian beef | 第35-38页 |
| CONCLUSIONS | 第38-40页 |
| CHAPTER THREE.RESEARCH ON BEEF FLAVOR COMPONENTS INMONGOLIAN | 第40-50页 |
| 1. Materials and methods | 第40-41页 |
| 1.1 Experimental Materials | 第40-41页 |
| 1.1.1 Experimental raw materials | 第40页 |
| 1.1.2 Laboratory Chemicals & Reagents | 第40页 |
| 1.1.3 Experimental equipment | 第40-41页 |
| 1.2 Experimental Methods | 第41页 |
| 1.2.1 The determination of volatile flavor substances | 第41页 |
| 2. Results and Discussion | 第41-48页 |
| 2.1 The determination of volatile flavor substances | 第41-48页 |
| CONCLUSIONS | 第48-50页 |
| CHAPTER FOUR. COMPARATIVE ANALYSIS OF THE MONGOLIAN BEEF WITHCHINESE BEEF QUALITY | 第50-58页 |
| 1. Materials and methods | 第50-52页 |
| 1.1 Experimental Materials | 第50-51页 |
| 1.1.1 Experimental raw materials | 第50页 |
| 1.1.2 Laboratory Chemicals & Reagents | 第50-51页 |
| 1.1.3 Experimental equipment | 第51页 |
| 1.2 Experimental Methods | 第51-52页 |
| 2. Results and Discussion | 第52-58页 |
| 2.1 Compared the color in Mongolian beef with Chinese beef y using the inspection data | 第52页 |
| 2.2 Compared the pH in Mongolian beef with Chinese beef y using the inspection data | 第52-53页 |
| 2.3 Compared the Water Ao/Mg capaci in Mongolian beef with Chinese beefBy using the inspection data | 第53页 |
| 2.4 Compared the in Mongolian beef with Chinese beef by using theInspection data | 第53页 |
| 2.5 Compared the Texture analysis in Mongolian beef with Chinese beef by usingthe inspection data | 第53-54页 |
| 2.6 Compared the Fat cont:ent in Mongolian beef with Chinese beef by using theinspection data | 第54页 |
| 2.7 Compared the protein content in Mongolian beef with Chinese beef by using the inspection data | 第54-55页 |
| 2.8 Compared the amino acid in Mongolian beef with Chinese beef by using the inspection data | 第55-58页 |
| SUMMARY | 第58-60页 |
| REFERENCES | 第60-66页 |
| ACKNOWLEDGEMENTS | 第66-68页 |
| PUBLISHED PAPERS AND RESEARCH SITUATION DURING THE DEGREE | 第68页 |
