在牛肉干传统制作工艺中采用腌制原料肉可明显改善肉的颜色和风味；
The color and flavor of dried beef can be significantly improved using curing pro cess .
现代肉类生产及肉制品加工业对原料肉的品质提出了更新、更高的要求。
Modern meat production and meat products process industry put a forward upgrade and higher demands to the quality of raw meat. The effect of hereditary factors such as variety?
伊通目前暂无全国名品牌的牛肉深加工企业，有近一半多原料肉流向外地。
There isn't beef deep processing enterprise in Yitong yet and half of material meat flows outside.
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