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腌制肉食品
相关语句
  cured meat
     Antioxidant Effect of Endogenous Vitamin E in Cured Meat Food
     腌制肉食品中内源性生育酚的抗氧化作用
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  相似匹配句对
     Antioxidant Effect of Endogenous Vitamin E in Cured Meat Food
     腌制食品中内源性生育酚的抗氧化作用
短句来源
     Cholesterol oxidation products in meat products
     食品中的胆固醇氧化物
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     STUDY ON PROCESSING OF MASHED MEAT & VEGETABLE,AN INFANT FOOD
     婴幼儿辅助食品——菜泥的研制
短句来源
     Application of Tea Extract in Cured Products
     茶叶提取物在腌制食品中的应用
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     Organic Food
     有机食品
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  cured meat
Results obtained in model experiments for the reaction of sodium nitrite with bovine and porcine muscle meat may be transferred to commercial cured meat products - principally emulsion type sausages, when the following points are kept in mind:
      
Determination of volatile nitrosamines in cheese and cured meat products.
      
The effect of curing agents (salt, nitrite, nitrate, ascorbic acid, glucose and polyphosphates) on the main pure aminopeptidases involved in the release of amino acids during the processing of cured meat products has been studied.
      
This paper discusses several hypotheses regarding the inhibition of Clostridium in cured meat.
      
The four enzymes have proved to remain active during meat ageing and during processing of cured meat products.
      
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Pigs were fed with dietary vitamin E. After slaughter it was found that the pork muscles had higher endogenous vitamin E and vitamin E could partially preserve during processing. The cured meat products with higher endogenous vitamin E had stronger antioxidant ability, reducing oxidation of lipids, weight loss and loss of flavor during storage of cured meat.

饲料中添加生育酚,宰杀后动物的肌肉具有较高含量的内源性生育酚,内源性生育酚在腌制品加工过程中能部份保存,制成的腌制肉食品具有较强的抗氧化性,有助于减少脂类氧化,并有助于腌制肉块在存放中减少重量损失和风味损失。

 
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