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- breast meat quality 抗氧化酶
- The breast meat cooks faster than the leg meat, so it can get dried out. 火鸡的胸脯肉比大腿肉好熟，因此这可能导致胸肉变干。
- Scald the cuttlefish's breast meat with the rice wine and drain off the water. 制法：墨鱼脯加绍酒焯水，沥干。
- Meat quality is directly affected by collagen and myofibrillar. 肉中的胶原蛋白与肌原纤维直接影响着肉的硬度和食用质量。
- Cortisol-binding globulin and meat quality in five Eurpean lines of pigs. 猪的五条欧线的氢化皮质酮束缚的球蛋白和肉质量。
- When cool enough to handle, cut breast meat (with skin) from bone, and slice thinly across the grain; pull bones from legs, and shred meat and skin. 待不烫手后，带皮切下鸡胸部肉，并切成细丁；取出鸡腿骨，把鸡腿肉切碎。
- Intramuscular fat content is an important meat quality trait in pig production. 猪的肌内脂肪含量是重要的肉质性状。
- Ganpiao roll as a deepfreeze food is made from fresh shallot,kohlrabi,chicken breast meat,egg and else. 干飘卷是以新鲜元葱、大头菜、鸡胸肉和鸡蛋为主要原料,经过一系列加工制成的冷冻调理食品。
- Time-related concentration changes of non-protein nitrogen(NPN) and free amino acid(FAA) in duck breast meat during processing were assayed. 以樱桃谷瘦肉鸭为原料,按传统工艺加工风鸭,分析鸭胸肉中非蛋白氮(NPN)、游离氨基酸(FAA)含量在加工过程中的变化规律。
- Volatile flavour compounds in the breast meat of 42-day-old AA chicken were analyzed by headspace solid phase microextraction(HS-SPME) combined with GC/MS method. 以42日龄AA肉鸡的胸肉为样品,采用固相微萃取气质联用法分析了AA肉鸡的挥发性香气成分。
- Our product chain that we make export is; minced meat of chicken, chicken wings and wings tips, chicken leg quarters, chicken breast meat, chicken offal, chicken paw and feet. 我们的产品链，我们提出出口;肉鸡肉，鸡翅膀和翅膀提示，鸡腿季度，鸡胸肉，鸡内脏，鸡肉爪子和脚。
- Huang, S.C. and Kuo, J.C. (1999) Concentration and antioxidative activity of anserine and carnosine in chicken breast meat extracts as affected by papain. 黄春林、郭俊钦(2000)氯化钠及加热处理对鸭胸肉焦葡萄酸盐激化酵素、酸性磷酸化酵素及乳酸脱氢酵素活性之影响。
- Two hundred white-feather muscovy ducks of 70 days age were tested for the meat performance and meat quality. 以200只70日龄白羽番鸭为素材,测定其产肉性能和肌肉品质。
- It is still uncertain if such reactions could degrade the meat quality of farm animals. 现在尚不清楚家畜的这些反应是否会对其肉的品质产生影响。
- The characteristics of collagen of Hezuo swine and the relation of meat quality to it were studied. 摘要对合作猪肌肉胶原蛋白特性及其与肉质的关系进行了研究。
- Objective:To study the feasibility of meat fresh degree evaluation and meat quality estimation by ATP bioluminescence. 目的:研究ATP生物发光法用于肉品新鲜度检测和肉品质量评价的可行性。
- Location of quantitative trait loci(QTL)affecting meat quality were performed in many countries. 实践证明，这种育种计划是非常成功的。
- Ellen Hambrecht，NutrecoR&D .Key factors for meat quality[J]Swine Research Centre. 王继鹏;岳新叶;王家国.;生猪宰前静养和猪肉质量生猪宰前静养与猪肉质量[J]肉类工业，2007;312(4):7-9
- Main function: enhance immunity, resist stress and anti-oxidation, guard against rot, keep fresh, and improve meat quality and commercial performance. 主要功效:提高免疫力、抗应激;抗氧化、防霉、保鲜;改善肉质和商品性。
- Of course the A/B line, Duroc, Pietrain, Landrace and D x L also been researched in other traits related to meat quality. 部分与肉质相关指标(例如血清指标、猪肉能值)等同时涉及到甘肃华特猪新品系A和B、杜洛克、皮特兰、长白猪及杜长二元杂交猪等。
