肉类全产业链损耗及可食用系参数研究
|
|
周琳,杨祯妮,张敏,程广燕
|
Whole-Industry Chain Loss and Edible Rate of Chinese Meats
|
|
Lin ZHOU,ZhenNi YANG,Min ZHANG,GuangYan CHENG
|
|
表4 不同品种肉类全产业链综合损耗率
|
Table 4 Weighted whole-industry-chain loss by meat item
|
|
产品
Item | 全产业链损耗率 Whole-industry-chain loss rates | 消费占比 Market share | 加权综合损耗率
Weighted whole- industry-chain loss | 热鲜肉
Warm fresh meat | 冷鲜肉
Chilled fresh meat | 冷冻肉
Frozen meat | 热鲜肉
Warm fresh meat | 冷鲜肉
Chilled fresh meat | 冷冻肉
Frozen meat | | 猪肉Pork | 2.69% | 4.12% | 8.10% | 14.00% | 63.67% | 22.33% | 4.36% | | 鸡肉Chicken | — | 6.31% | 11.22% | — | 44.83% | 55.17% | 9.30% | | 牛肉Beef | 7.17% | 8.68% | 11.47% | 13.00% | 49.75% | 37.25% | 9.55% | | 羊肉Mutton | 4.63% | 6.53% | 7.45% | 13.00% | 49.75% | 37.25% | 5.94% |
|
|
|