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   chilled pork 的翻译结果: 查询用时:0.008秒
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chilled pork
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  冷却猪肉
     After different samples of chilled loin pork packaged in atmospheres containing CO+CO_2+N_2(CO-MAP), high level O_2+CO_2+N_2, low level O_2+CO_2+N_2 and vacuum-packaging(VP), were stored at (4±1)℃ for three weeks, the microflora counts of the chilled pork were measured every week.
     冷却猪肉分别采用真空包装、CO-MAP(CO+CO2+N2)包装、高氧-MAP(高浓度O2+CO2+N2)和低氧-MAP(低浓度O2+CO2+N2)包装后,在(4±1)℃贮存3周,每周测定各项微生物变化。
短句来源
     Chilled pork loin packaged in a controlled atmosphere with CO+CO 2+N 2(CO MAP), high oxygen level O 2+CO 2+N 2, (high O 2 MAP), low oxygen level O 2+CO 2+N 2 (low O 2 MAP) and vacuum packaging(VP) were stored at (4±1)℃ to study the effect of atmosphere composition on its physicochemical properties and sensory characteristics over a period of three weeks.
     冷却猪肉分别采用真空包装、CO+CO2 +N2 气调包装、高浓度 O2 +CO2 +N2 气调包装和低浓度 O2 +CO2 +N2 气调包装后 ,在 ( 4± 1)℃贮存至 2 1d,贮存过程中每周测定理化指标 ( p H值、TVB-N值、TBA值、汁液流失率 ) ,并进行感官评定。
短句来源
     Study on the Application of HACCP System in the Processing of Chilled Pork
     HACCP体系在冷却猪肉生产中应用的研究
短句来源
     Study of Chilled Pork Preserving Package by MAP
     生鲜冷却猪肉MAP包装保鲜研究
短句来源
     pH value,temperatures,instrumental color features(L~*,a~*,b~*) and sensory color scores of chilled pork were measured to determine the correlations among them and make quality grading.
     通过测定冷却猪肉pH值和T(温度)及肉色仪器测定参数值(L*、a*、b*)和肉色分值,确定了它们之间的相关性,并进行猪肉质量分类判断。
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  “chilled pork”译为未确定词的双语例句
     Results showed that, integrity muscle fibers were observed in fresh chilled pork and equivalent diameter of the fibers is 45.4~51.4μm.
     结果显示,新鲜肉样肌纤维的相当直径范围为45.4~51.4μm,肌纤维结构完整;
短句来源
     The results show that: Compared with vacuum packaging, chilled pork stored in an atmosphere with CO can not extend the shelf life remarkably, since its TVB-N value was over 0.15mg/g and the number of total microflora counts was more than 106cfu/g for 25 days;
     结果表明,CO气调包装肉在贮藏到第25天时,TVB-N值已超过0.15mg/g,细菌总数超过106cfu/g,与真空包装相比,并不能显著地延长肉的货架期;
短句来源
     Primal cuts had no significant difference in the bacterial amount, where APC were higher than 5.701ogcfu/cm~2, TCC were above 2.70 logcfu/50cm~2.Chapter Two: Effectiveness of spraying acids combination to reduce aerobic plate count (APC) and total coliform count (TCC) on chilled pork carcass surfaces were studied in this chapter.
     分割肉不同部位带菌量没有明显差异,细菌总数都高于5.70logcfu/cm~2,大肠菌群数也在2.70logcfu/50cm~2以上,污染严重,原因可能是各种污染源的交叉污染。
短句来源
     Effect of tea polyphenols and its mixtures respectively blended with VE,Vc, (VE + Vc) on the shelf-life of chilled pork was studied, and the preservation mechanism of these antioxidants was primarily investigated.
     研究了茶多酚及其分别与维生素E(VE)、维生素C(Vc)、(VE+Vc)联用对冷却肉的保鲜作用,探讨了各组抗氧化剂的保鲜机理。
短句来源
     During hot carcass fabrication,water rinsing for l min after halving and lactic acid solution spraying for another 1 min could produce chilled pork to HACCP requirements.
     如果采用热分割 ,劈半后冲洗 1min ,乳酸喷淋 1min ,则微生物去污染效果显著 ,可基本达到HACCP对微生物控制要求。
短句来源
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  相似匹配句对
     Decontamination of Chilled Pork Carcass
     冷却猪胴体减菌技术的研究
短句来源
     Microbiological Investigation on Chilled Pork in Supermarkets
     超市冷却肉微生物状况的调查
短句来源
     Loves the pork
     恋上猪肉
短句来源
     Pork Extract
     猪肉天然抽提物
短句来源
     ON THE QUALITY OF CHILLED MEAT
     关于冷却肉的质量
短句来源
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  chilled pork
Imports of fresh, chilled pork are only eligible from the south island in New Zealand.
      


The serosym paint to which was added a definite dosage of antioxidants is spread on the surface of chilled pork. The capacity of antioxidation and preventing dry-loss of chilled pork has certainly been enhanced, the safe period of refrigeration prolonged (up to 12 monthes or more)and the rate of dry- loss has reduced to about 2.09%(based on 10 month period)., the economical benefit is significant. It has been showed that vitamine C is the best antioxidant selected because of its better effect and...

The serosym paint to which was added a definite dosage of antioxidants is spread on the surface of chilled pork. The capacity of antioxidation and preventing dry-loss of chilled pork has certainly been enhanced, the safe period of refrigeration prolonged (up to 12 monthes or more)and the rate of dry- loss has reduced to about 2.09%(based on 10 month period)., the economical benefit is significant. It has been showed that vitamine C is the best antioxidant selected because of its better effect and cheapest cost. The optimum concentration of vitamine C is 0,1%.

将加入一定量抗氧化剂的血浆涂料喷涂于冻肉表面,此法确能提高冻肉抗氧化和防干耗的能力,延长了冷藏安全期(达12个月以上),降低干耗率2.09%(以冷藏10个月计),经济效率显著。在选用的抗氧化剂中,以维生素C效果最好,售价最便宜,其适宜浓度为0.1%。

To identify the quality of refreshing defrosted meat, which was thawed by high voltage static electrical device imported from Japan, processed and sold according to the same way for chilled meat, the comparative studies was carried out between refreshing defrosted and chilled meat. The results showed there was almost no remarkable difference between the two in sensory, physical, chemical and microbiological indexes measured, as well as the quality. This study will provide a theoretical foundation for the schema...

To identify the quality of refreshing defrosted meat, which was thawed by high voltage static electrical device imported from Japan, processed and sold according to the same way for chilled meat, the comparative studies was carried out between refreshing defrosted and chilled meat. The results showed there was almost no remarkable difference between the two in sensory, physical, chemical and microbiological indexes measured, as well as the quality. This study will provide a theoretical foundation for the schema to market the refreshing defrosted pork thawed by high voltage static electrical device as a new variety to supplement the insufficiency of chilled pork in Shanghai.

为了考察应用从日本引进的高压静电解冻装置解冻的复鲜肉 ,按冷却肉生产方式进行加工、销售的质量 ,本文作了解冻复鲜肉与冷却肉质量的比较研究。研究结果表明 :在感官质量评定和理化、微生物测定指标等方面两者基本上不存在显著性差异 ,质量十分接近。本研究为高压静电解冻复鲜肉作为新品种上市 ,补充上海市冷却肉的供应不足提供了理论依据。

Chilled pork loin packaged in a controlled atmosphere with CO+CO 2+N 2(CO MAP), high oxygen level O 2+CO 2+N 2, (high O 2 MAP), low oxygen level O 2+CO 2+N 2 (low O 2 MAP) and vacuum packaging(VP) were stored at (4±1)℃ to study the effect of atmosphere composition on its physicochemical properties and sensory characteristics over a period of three weeks. The results show that: (1) CO MAP was the best method to extend the shelf life of chilled pork. The metmyoglobin and fat oxidation were...

Chilled pork loin packaged in a controlled atmosphere with CO+CO 2+N 2(CO MAP), high oxygen level O 2+CO 2+N 2, (high O 2 MAP), low oxygen level O 2+CO 2+N 2 (low O 2 MAP) and vacuum packaging(VP) were stored at (4±1)℃ to study the effect of atmosphere composition on its physicochemical properties and sensory characteristics over a period of three weeks. The results show that: (1) CO MAP was the best method to extend the shelf life of chilled pork. The metmyoglobin and fat oxidation were delayed and the meat color was bright red; (2) Vacuum packaged (VP) chilled pork had low TVB N and TBA values, however, it was dark pink in color and had more pork extract loss; (3) Chilled pork packaged in O 2 MAP had high TVB N and TBA values over 21 days of storage. The meat color turned to brownish after one week of storage. Off flavor was observed after two weeks. This method may be only suitable for short term (one week or less) storage.

冷却猪肉分别采用真空包装、CO+CO2 +N2 气调包装、高浓度 O2 +CO2 +N2 气调包装和低浓度 O2 +CO2 +N2 气调包装后 ,在 ( 4± 1)℃贮存至 2 1d,贮存过程中每周测定理化指标 ( p H值、TVB-N值、TBA值、汁液流失率 ) ,并进行感官评定。实验结果表明 :1) CO-MAP是目前冷却肉保鲜方法中比较理想的一种 ,采用 CO-MAP的冷却猪肉在 2 1d的贮存过程中 ,不仅 TV B-N值和 TBA值低 ,红色稳定 ,而且无任何异味。 2 )真空包装的冷却猪肉 TVB-N值和 TBA值也比较低 ,但色泽呈淡紫色 ,汁液流失率高。 3 )含氧气调包装中 ,冷却猪肉的 TV B-N值和 TBA值相对较高 ,特别是脂肪氧化加速 ,鲜红色泽 1周后很快变为褐色 ,并有不良气味产生 ,但汁液流失率比较低 ,所以含氧包装仅适合保质期在 1周以内的冷却猪肉。

 
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