1)pork quality猪肉品质
1.The evaluation indexes of pork quality and its influencing factors;猪肉品质的评价指标及其影响因素
2.The effect of protein and amino acid to pork quality;蛋白质和氨基酸对猪肉品质的影响
3.Effects of main genes on pork quality and their research advances;影响猪肉品质的主基因及其研究进展
英文短句/例句
1.Studies on The Meat Quality of Tanghe County Pig--Ⅰ.Determination of the Meat Quality of Tanghe County Commercial Pig唐河县猪肉品质的研究 Ⅰ 唐河县商品猪肉质的测定
2.The Effects of HPCD (High Pressure Carbon Dioxide) on the Quality of Chilled Pork高压二氧化碳对冷却猪肉品质的影响
3.Impact of Different Storage Condition over the Quality of Chilled Pork不同贮存条件对冷鲜猪肉品质的影响
4.Effect of Crossbred(genotype) Selection on the Meat Quality in Saba Pigs--Meat Quality and Fibre Characteristic杂交改良对撒坝猪肉品质的影响——肌肉食用品质及肌纤维特性分析
5.The Comparative Study of the Meat Quality and Some Blood Biochemistry Indexes of Different Breeds of Swine;不同品种猪肉品质和血液生化指标的比较研究
6.Study on Differential Proteomics of Fresh Pork Based on Its Quality生鲜猪肉品质评价的差异蛋白质组学初步研究
7.Studies on the Effects of the Meat Quality of Commercial Pigs by Pretrain Pigs as Sire Lines;商品猪生产中利用皮特兰作父系对猪肉品质影响的研究
8.The Effects of Small Peptide Preparation in Diets on Growth and Meat Quality of Growing-finishing Pig;小肽制品对生长肥育猪生产性能和猪肉品质的影响
9.Comparison on Muscle Quality and Its Correlative Traits of the Parents of Jiangquhai Meat Type Breed;姜曲海瘦肉型新品种亲本猪肉品质及其相关性状的比较研究
10.The Application of Flavor Evaluation Technology in Evaluating the Pork Quality风味评价技术及其在评定猪肉品质中的应用
11.The flesh of a pig or hog used as food.猪肉当作食品的猪肉
12.STUDIES ON THE CHARACTERISTICS OF MEAT QUALITY IN DUROC NEW STRAIN杜洛克猪新品系肉质特性的初步研究
13.Study on Quality Evaluation and Improvement of Fresh Pork;猪肉生鲜品质的控制与评价方法研究
14.Influencing Factors on Quality Characteristics of Celery Pork Balls芹菜猪肉丸品质特性影响因素的研究
15.Meat quality and nutritional components in pork of Gannan Juema pig甘南蕨麻猪肉用品质与营养成分研究
16.Study on Meat Qualities of Yorshire,Duroc and Landrace Gigs长白猪、大约克及杜洛克肌肉品质研究
17.Effects of Sex on Carcass Performance and Meat Qualities of Lunong Synthetic Line Ⅱ Finishing Pigs鲁农2号猪配套系商品猪的胴体性能及肉品质研究
18.Effect of Diet with Tea Powder on Meat Quality and Carcass Traits in Pork;饲料日粮中添加茶粉对猪肉肉质和胴体品质的影
相关短句/例句
meat quality猪肉品质
1.Effects of different withdraw period of high-level copper and zinc diet on the growth performance and meat quality on pigs饲粮中高铜高锌的不同停用时间对猪生长性能和猪肉品质的影响
2.The effect of compound preparations of propolis and pollen on meat quality and flavor in finishing pigs was studied.同时猪肉品质指标也是第2组最高。
3)Pork qualityparameter猪肉品质参数
4)new improved lean pig line优良肉质瘦肉猪新品系
1.After systematic breeding of 6 generations a new improved lean pig line(DⅣ_2) was bred by the combination use of molecular-assisted-selection and conventional breeding techniques with Chinese new lean pig line as the basic population and meat quality trait as the major trait.采用分子标记辅助选择与常规育种技术相结合,以中国瘦肉猪新品系(DⅣ2)系为基础,以肉质性状为主选性状,经过6个世代选育,培育的优良肉质瘦肉猪新品系(DⅣ2系),具有肉质好、瘦肉率高、生长快、产仔多等优良特性,是理想的瘦肉型母本新品系。
5)Pork brand猪肉品牌
6)commercial swine商品肉猪
1.In this study, the percentage of lean meat (LEAN), the back fat thickness at last rib (P2), the back fat thickness between the third/fourth last rib (RF) and loin thickness (RM) were measured by Fat-O-Meat’er (FOM) on two random samples of 1988 and 4533 commercial swine carcasses during October 2002 and October 2004 at Sichuan province.利用FOM肉脂仪分别于2002年10月和2004年10月对四川省内1988头和4553头商品肉猪的胴体品质进行了屠宰线上的随机抽样测定。
延伸阅读
菊花猪肉【菜名】 菊花猪肉【所属菜系】 韩国【特点】 色形美观，猪肉嫩软，味道鲜香。【原料】猪里脊肉200克，罐头竹笋25克，粉丝15克，鸡蛋清1只，豆油500克（实耗100克），酱油30克，精盐2.5克，味精2克，淀粉35克，料酒15克，辣大酱15克，芝麻油10克，鸡汤150毫升。【制作过程】1、把猪里脊洗净，去筋膜，切成细丝，越细越好，罐头竹笋也切成同样的细丝；粉丝用剪刀剪成3寸长的段，用一细绳捆在粉丝的中间；淀粉用清水泡上；肉丝用蛋清、水淀粉（比例为1：1）、精盐浆好，待用。 2、炒锅旺火烧热，倒入豆油，待油烧至6成热时，将猪肉丝划入，用筷子划散，然后倒入漏勺里，余油倒入油罐。 3、再将炒锅放在火上，加入鸡汤、酱油、辣大酱、味精、料酒、肉丝、笋丝，将25克淀粉加10毫升水拌匀，徐徐淋入，甩上芝麻油，将锅颠翻过来，出锅，放入盘的一边。 4、净锅，烧热，倒入豆油，待油烧至6成熟时，用筷子夹着捆好的粉丝中间放入油锅内炸，筷子要往上微抖挑起，把粉丝炸成白菊花状，放入猪肉丝盘的另一边，即可。
