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meat quality properties
相关语句
  肉质性状
     Study on The Growth Performance and Meat Quality Properties of White-ear Yellow Chicken
     白耳黄鸡生产性能和肉质性状的研究
短句来源
     Study on the Meat Quality Properties of Ning-du Yellow Chicken
     江西宁都黄鸡肉质性状的研究
短句来源
     Fourteen finishing Laiwu Swine were studied on muscle histological characteristics and meat quality properties in a two factors experiment at multiple levels with repeated observations,including slaughter weight and anatomical location.
     本研究采用二因子多水平有重复的试验方法,对14头育肥莱芜猪不同屠宰体重及不同解剖部位肌肉的组织结构和肌纤维的组织学特性及肉质性状进行研究。
短句来源
  肉质特性
     For meat quality properties, different consanguinity had significant effect on meat color, marbling score, dry matter and crude protein content of muscles (P<0.05), and had highly significant effect on water loss, drip loss and intramuscular fat content of muscles (P<0.01).
     在肉质特性方面,不同血缘结构的试验猪间肌肉的大理石纹、肉色、干物质和粗蛋白含量存在显著的差异(P<0.05); 而肌肉失水率、滴水损失及肌内脂肪含量存在极显著的差异(P<0.01)。
短句来源
  “meat quality properties”译为未确定词的双语例句
     For meat quality properties, different consanguinity had significant effect on meat color, marbling score, dry matter and crude protein content (P<0.05), and had highly significant effect on water loss, drip loss and intramuscular fat (IMF) content of muscles (P<0.01).
     而肌肉失水率、滴水损失及肌内脂肪含量存在极显著的差异(P<0.01)。 在同样体重下,莱芜猪及其杂交猪与大约克夏猪相比,其肌肉具有鲜红的肉色、良好的持水性能和较为丰富的肌内脂肪。
短句来源
  相似匹配句对
     Vitamin E and Meat Quality
     维生素E与肉品质量(下)
短句来源
     ON THE QUALITY OF CHILLED MEAT
     关于冷却肉的质量
短句来源
     On Quality
     论素质
短句来源
     The quality
     初步起草了因宁片的质量标准。
短句来源
     q-Determinant and its properties
     q-行列式及其性质
短句来源
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  meat quality properties
Holding prior to slaughter at the processing plant can contribute to mild the effect of transportation on rabbit meat quality properties.
      


Fourteen finishing Laiwu Swine were studied on muscle histological characteristics and meat quality properties in a two factors experiment at multiple levels with repeated observations,including slaughter weight and anatomical location.Results indicated that slaughter weight had no significant effect on muscle fiber diameter(DMF),muscle fiber density(MFD),rigor mortis sarcomere length (SL) and muscle histological constituents( P >0.05),but...

Fourteen finishing Laiwu Swine were studied on muscle histological characteristics and meat quality properties in a two factors experiment at multiple levels with repeated observations,including slaughter weight and anatomical location.Results indicated that slaughter weight had no significant effect on muscle fiber diameter(DMF),muscle fiber density(MFD),rigor mortis sarcomere length (SL) and muscle histological constituents( P >0.05),but there were significant differences ( P <0.01) in all characteristics except pH of muscles from different locations.It proved that the muscle of Laiwu Swine had less rigor mortis contraction,fine muscle fiber and good surface texture.Intramuscular connective tissue (ICT) could make compact structures like sheath enclosing muscle fibers and fasciculi,which resulted in increase in water holding capacity of Laiwu Swine muscle.Laiwu Swine had much intramuscular fat(IMF),and IMF was distributed intersecting ICT.As stated above,all results gave histological evidence that meat of Laiwu Swine has good quality and delicious taste.

本研究采用二因子多水平有重复的试验方法,对14头育肥莱芜猪不同屠宰体重及不同解剖部位肌肉的组织结构和肌纤维的组织学特性及肉质性状进行研究。结果表明:随屠宰体重的提高,肌肉肌纤维直径(DMF)、密度(MFD)和宰后僵直肌节长度(SL)没有发生显著变化(P>0.05),组织学显示的肌肉3种构成成分在不同体重组间差异也不显著;但除pH外,其他各测定性状在不同部位肌肉间都存在极显著的差异(P<0.01)。研究证明:莱芜猪肌肉尸僵收缩程度较小、肌纤维细腻、表面纹理良好,肌肉中结缔组织能在肌纤维间和肌束周围形成一种致密的膜鞘结构,对肌肉持水性能的提高十分有利;组织学研究还证明:莱芜猪肌肉不仅积脂量高,而且肌内脂肪与其中结缔组织呈交叉状态分布,这在很大程度上为莱芜猪肉品品质优良和肉味浓郁香鲜之感觉印象提供了组织学依据。

Sixty pigs, including pure Laiwu Black (LL), pure Large Yorkshire (YY), 1/2 Laiwu (Y♂×L♀), 3/4 Laiwu (L♂×YL♀) and 1/4 Laiwu (Y♂×YL♀), were housed in groups with the same diet until 90 kg for slaughter.The objectives were to investigate the effects of graded proportions of Laiwu Black genes on carcass and meat quality performance.Results indicated that different consanguinity had significant effect on carcass weight, carcass length (CL), ham percentage (HP) and backfat thickness (BT) (P<0.05), and had highly...

Sixty pigs, including pure Laiwu Black (LL), pure Large Yorkshire (YY), 1/2 Laiwu (Y♂×L♀), 3/4 Laiwu (L♂×YL♀) and 1/4 Laiwu (Y♂×YL♀), were housed in groups with the same diet until 90 kg for slaughter.The objectives were to investigate the effects of graded proportions of Laiwu Black genes on carcass and meat quality performance.Results indicated that different consanguinity had significant effect on carcass weight, carcass length (CL), ham percentage (HP) and backfat thickness (BT) (P<0.05), and had highly significant effect on eye muscle area (EMA) and lean percentage (LP) (P<0.01).Furthermore, CL, HP, EMA and LP tended to increased gradually, but BT tended to decreased gradually as Laiwu Black genes decreased.For meat quality properties, different consanguinity had significant effect on meat color, marbling score, dry matter and crude protein content of muscles (P<0.05), and had highly significant effect on water loss, drip loss and intramuscular fat content of muscles (P<0.01).Compared with the muscle of Large Yorkshire, that of Laiwu Black and its crossbred pigs were bright red in meat color, high in water holding capacity and abundant in intramuscular fat.Results implied that to give attention to both quantity and quality, Laiwu Black surely has usable precious value in superior pig production.Commercial crossbred pigs should have about 1/4 of Laiwu Black genes.

以莱芜猪、3/4莱芜猪、1/2莱芜猪、1/4莱芜猪和大约克夏猪(共60头)为研究对象,在同样条件下饲养至90kg屠宰,研究比较了不同比例莱芜猪血缘对肥育猪胴体品质和肉质特性的影响。结果表明:不同血缘结构的试验猪间在胴体重、胴体长、后腿比例和背膘厚方面存在显著的差异(P<0.05);眼肌面积和瘦肉率方面则存在极显著的差异(P<0.01),并且是随莱芜猪血缘含量的减少,其胴体长、后腿比例、眼肌面积和瘦肉率逐渐增高,而其背膘厚逐渐降低。在肉质特性方面,不同血缘结构的试验猪间肌肉的大理石纹、肉色、干物质和粗蛋白含量存在显著的差异(P<0.05);而肌肉失水率、滴水损失及肌内脂肪含量存在极显著的差异(P<0.01)。在同样体重下,莱芜猪及其杂交猪与大约克夏猪相比,其肌肉具有鲜红的肉色、良好的持水性能和较丰富的肌内脂肪。研究结果提示:为兼顾产肉性能与肉质特性而进行的优质肉猪生产,莱芜猪有其独特的利用价值,其适宜的血缘比例应控制在1/4左右。

 
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