1) pork quality
猪肉质量
1.
Relationship between pig pre-slaughter rest and pork quality;
生猪宰前静养与猪肉质量
2) pork texture
猪肉质构
3) 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
4) high quality pork
优质猪肉
1.
Actualizing supply chain management is an effective approach to produce high quality pork in China.
实施供应链管理是加快我国优质猪肉生产的有效途径。
2.
An index system for the packinghouse to choose a pig farm in the high quality pork supply chain is set up,and it includes 12 indexes that concern geographical environment,quality guarantee,production capability and cooperating exte.
通过科学评价选择养猪场是建设和管理优质猪肉供应链的关键。
3.
Actualizing supply chain management is a effective approach to produce high quality pork.
猪肉产品质量安全已成为公众关注的热点问题,实施供应链管理是加快优质猪肉生产的有效途径。
5) 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。
补充资料：酸奶猪肉
酸奶猪肉
原料：猪肉５００克、猪蹄３只（约５００克）、番茄２５０克，葱头、青椒各１２５克，板肉１００克
调料：酸牛奶４００克，食油７５克，黄油３０克，精盐５克，甜红椒粉１５克。
烹饪方法：将猪肉洗净切成３０块，猪蹄每只剁成４块，抹上盐腌片刻，把板肉、葱头洗净切丁，番茄、青椒洗净切块；备用。把锅烧热后倒入食油，待油温５成时，放入猪肉块煎至上色后，捞出放入焖锅，加适量水用文火焖煮。把锅烧热后放入黄油待熔化时，放入板肉丁炒至黄色，放入葱头丁炒透，加甜红椒粉略炒后，放入焖肉锅内；待焖至９成熟时放入青椒、番茄、酸牛奶拌匀用小火焖熟，即可食用。
特点：鲜酸辣嫩，独具风味。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。