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   eating quality 在 畜牧与动物医学 分类中 的翻译结果: 查询用时:0.161秒
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eating quality
相关语句
  食用品质
    STUDIES ON EATING QUALITY OF MEAT FROM CHINESE LOCAL,FOREIGN AND THEIR CROSS BREED PIGS
    地方品种、外来品种及其杂种猪肉食用品质的研究
短句来源
    STUDIES ON PHYSICOCHEMICAL PROPERTIES AND EATING QUALITY OF GREY GOAT MEAT
    青山羊肉品理化性状及其食用品质的研究
短句来源
    2 Flesh characteristicsThe eating quality result of lamb showed that crossbreed lamb had good flesh chracteristies and significant heterosis, for example, big transect for the longest dorsal muscle, moderate GR, red color, high fat content between muscle, rich juiciness, ideal tenderness.
    2肉质特性肉样食用品质测定结果表明,杂种羔羊因具有肉用品种羊优良的肉用品质特性和明显的杂种优势,表现出眼jJL面积大、GR值适宜、肉色鲜红、月几间脂肪含量高、多汁性好,嫩度理想。
短句来源
    Different fatty acids composition of these three breed pigs and two types of meat formed their own special eating quality.
    品种间、肥肉和瘦肉间不同的脂肪酸组成,构成了它们各自的食用品质特性。
短句来源
    Comparatively, the physicochemical properties and eating quality of 12-month-old goat meat werebetter than that of 6-month-old goat meat, and longissimus dorsi better than biceps femoris.
    其中,比较而言以12月龄青山羊肉品理化特性和食用品质性状优于6月龄青山羊的肉品,背最长肌优于股二头肌。
短句来源
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  eating quality
SEAFOODplus - how to provide health promoting, safe seafood of high eating quality to consumers
      
Incorporation of emulsifier with fat replacers did not affect the crust color, crumb color and flavor, but significantly (p ≤ 0.05) improved softness and eating quality.
      
Cakes prepared with 25 or 50% fat replacers had higher mean scores for flavor, softness and eating quality than the control.
      
The eating quality was established by sensory evaluation.
      
The other two key characters of rice cooking and eating quality, the gel consistence (GC) and gelatinization temperature (GT), were also improved in the grains of both the transgenic maintainer lines and their relevant hybrids.
      
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This research made use of GC-9A Gas-liquid Chromatograph for analysing eight fatty acids in muscle and fat tissue from Loping, Landrace and their crossbred pigs. In comparison with other two breeds, Loping pigs meat had the highest saturation degree of fatty acids and the lowest percentages ofCl8:l acid.No significant differences of C18:2 and C20:2 percentages were found among these three breed pigs. The saturation degree of fatty acid in fat tissue was nearly as the same as in intramusclar fat, however,it had...

This research made use of GC-9A Gas-liquid Chromatograph for analysing eight fatty acids in muscle and fat tissue from Loping, Landrace and their crossbred pigs. In comparison with other two breeds, Loping pigs meat had the highest saturation degree of fatty acids and the lowest percentages ofCl8:l acid.No significant differences of C18:2 and C20:2 percentages were found among these three breed pigs. The saturation degree of fatty acid in fat tissue was nearly as the same as in intramusclar fat, however,it had significant lower percentages in C18:1,higher in Cl8:2 thanintramuscular. Different fatty acids composition of these three breed pigs and two types of meat formed their own special eating quality.

本研究应用GC——9A型气相色谱仪分离了乐平花猪、丹麦长白及其杂种猪瘦肉和肥肉的八种脂肪酸:C10∶0、C12∶0、C14∶0、C16∶0、C18∶0、C18∶1、C18∶2和C20∶2。3品种猪肉脂肪酸组成相比较,乐平花猪肉饱和脂肪酸比例高,不饱和脂肪酸C18∶1比例则低,C18∶2和C20∶2比例3品种间无显著差异;肥肉的脂肪酸饱和度与瘦肉肌内脂相似但C18∶1比例明显高于、C18∶2比例明显低于瘦肉肌内脂。品种间、肥肉和瘦肉间不同的脂肪酸组成,构成了它们各自的食用品质特性。

The famous excellent native breed-Tsining grey goat was systematically studied onphysicochemical properties and eating quality in a two factors experiment at multiple levels with repeated observations, including slaughter age in months and anatomical location. Results indicated thatthe factor of slaughter age had sighficant(P<0.05) or very significant (P<0.01) effect on meatcolor, dry matter content, intramuscular fat content (IMF), muscle fiber density (MFD), essentialamino acids (EAA) and most of mineral...

The famous excellent native breed-Tsining grey goat was systematically studied onphysicochemical properties and eating quality in a two factors experiment at multiple levels with repeated observations, including slaughter age in months and anatomical location. Results indicated thatthe factor of slaughter age had sighficant(P<0.05) or very significant (P<0.01) effect on meatcolor, dry matter content, intramuscular fat content (IMF), muscle fiber density (MFD), essentialamino acids (EAA) and most of mineral elements(ME). The factor of anatomical location had significant or very significant effect on water holding capacity, tenderness, IMF, EAA and most of ME.Comparatively, the physicochemical properties and eating quality of 12-month-old goat meat werebetter than that of 6-month-old goat meat, and longissimus dorsi better than biceps femoris. Theresearches scientifically and objectively demenstrated that the meat of grey goat has precious propertyof high nutritive value, good meat quality and delicious taste.

本研究采用二因子多水平有重复的试验方法,对我国著名的优良地方品种济宁青山羊按其不同的年龄(6月龄和12月龄)和不同的解剖部位(背最长肌和股二头肌)肉品的理化性状和食用品质进行了系统深入的研究。结果表明:年龄因素对肉品的颜色、干物质、肌内脂肪含量、肌纤维密度、必需氨基酸和多数矿物元素的含量有显著(P<0.05)或极显著(P<0.01)的影响;;部位因素对肉品的保水性能、嫩度、肌内脂肪含量、必需氨基酸和多数矿物元素的含量有显著或极显著的影响。其中,比较而言以12月龄青山羊肉品理化特性和食用品质性状优于6月龄青山羊的肉品,背最长肌优于股二头肌。研究科学而客观地揭示了青山羊肉品具有营养丰富、肉质优良和肉味鲜美的宝贵种质特性。

The physical and chemical properties and eating quality characters of meat cuts at different anatomical locations of excellent local cattle breed, Luxi yellow cattle, and its crosses with Limousin was systematically studied using 2 x 2 factorial arrangement.Results showed that the meat samples of LX and LL at each position had a desirable deep red color; meat pH within 45 min postmortem decreased slowly; high water holding capacity, low storage loss rate and high cooked meat percentage, high protein percentage...

The physical and chemical properties and eating quality characters of meat cuts at different anatomical locations of excellent local cattle breed, Luxi yellow cattle, and its crosses with Limousin was systematically studied using 2 x 2 factorial arrangement.Results showed that the meat samples of LX and LL at each position had a desirable deep red color; meat pH within 45 min postmortem decreased slowly; high water holding capacity, low storage loss rate and high cooked meat percentage, high protein percentage and rich amino acids and mineral contents were observed, which demonstrated the better eating quality. Breeds had a significant (P < 0.05 or P < 0.01) effects on meat quality, such as elastic hardness, tenderness, meat fat percentage, essential amino acids, total amino acids and mineral contents; the anatomical location had a significant (P < 0.05) effects on meat tenderness, essential amino acids, total amino acids and most of mineral contents. Meat quality of Luxi yellow cattle demonstrated good juiciness, tenderness and flavor than LL cattle, however, meat of LL cattle had a better nutritional properties than LX cattle. Meat quality of biceps femoris was better than longissimus dorsi.

本研究采用二因子多水平有重复的试验设计,对我国著名的优良地方品种鲁西黄牛及利鲁杂交牛(利木赞×鲁西黄牛♀)的不同解剖部位(背最长肌和股二头肌)肉品的理化性状各食用品质特性进行了系统深入的研究。结果表明:鲁西黄牛与利鲁杂交牛的各部位肉品pH值下降缓慢,肉品保水性能好、贮存损失较低和熟肉率较高,并且其肉品蛋白质含量高,氨基酸和矿物质营养丰富,具有良好的食用品质特性。分析表明:品种因子对肉品的弹硬度、嫩度、肉品中脂肪含量、必需氨基酸、总氨基酸和矿物质含量等有显著(P<0.05)或极显著(P<0.01)的影响;部位因子对肉品的嫩度、必需氨基酸、总氨基酸和多数矿物质含量等有显著或极显著的影响。比较而言,鲁西黄牛肉品比利鲁杂交牛肉品明显表现出柔软多汁有弹性且肉质细嫩风味好,而在氨基酸和矿物质营养特性方面,则是利鲁杂交牛肉品优于鲁西黄牛肉品,股二头肌优于背景长肌。

 
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