1) meat and bone meal
肉骨粉
1.
Prediction of meat and bone meal content in feed by near infrared reflectance spectroscopy;
饲料中肉骨粉含量的近红外反射光谱检测方法
2.
Determination of plumbum in meat and bone meal by dithizone spectrophotometric and fiber pressure self-controlling after microwave digestion;
光纤压力自控微波消解铅试剂光度法测定肉骨粉中铅
3.
Rapidly qualitative discrimination of meat and bone meal in fishmeal by visible and near infrared reflectance spectroscopy
鱼粉中肉骨粉的可见-近红外光谱快速定性判别方法
2) meat and bone meal(MBM)
肉骨粉
1.
Bovino spongiform encephalopathy(BSE)is mainly caused by meat and bone meal(MBM).
肉骨粉是产生牛海绵状脑病(BSE)的主要原因,根治BSE很有必要研究饲料和肥料中的肉骨粉的检出方法。
2.
In order to protect the feed chain from contamination by bovine spongiform encephalopathy(BSE),it is necessary to detect the content of cattle and sheep meat and bone meal(MBM)in poultry or pig MBM.
为了切断疯牛病的传播途径保证饲料安全,开展非反刍动物肉骨粉中反刍动物成分含量的检测方法研究十分必要。
3) meat meal
骨肉粉
1.
In this study, chemical components of meat meal of Rana dybowskii were comparatively analyzed between wild forest frogs and pen fed ones.
对圈养林蛙骨肉粉与野生林蛙骨肉粉的化学成分进行了比较分析。
4) meat-bone cooker
烘肉─骨粉炉
5) pork femur bone
骨肉
1.
Enzymolysis effects of papain, neutral protease and trypsin on pork femur bone were compared, and effects of enzyme concentration, substrate concentration, enzymatic hydrolysis temperature, time and pH on the degree of hydrolysis (DH) and total nitrogen recovery for the optimal protease were also discussed.
为了进行猪骨肉的综合利用,本实验以猪骨为原料,研究木瓜蛋白酶、中性蛋白酶和胰蛋白酶的水解效果以及最适蛋白酶的酶解温度、pH、酶用量、料液比和酶解时间对骨肉蛋白水解度和总氮回收率的影响。
6) bone meal
骨粉
1.
The dried hare meat was made of bone meal and minced meat of hare.
将兔骨制成食用骨粉,兔肉斩成肉糜,制成带骨兔肉脯。
2.
The bone meal was resolved by neutral protease, pancreatin and alkaline protease.
以中性蛋白酶、胰酶和碱性蛋白酶 3种不同蛋白酶水解骨粉溶液 ,结果表明 ,胰酶作用骨粉液生成可溶性钙的比率最大 ,进一步试验找到该酶分解骨粉液的最适酶加量和最适作用时
3.
Through the animal experiment, it was demonstrated that thermospray puffing bone meal had an advantage of importing fish meal and ordinary bone meal on mice s body weight gain, apparent digestibility of protein and the absorption and utilization of calcium when 2% bone meal were added in the diet.
利用热喷技术对骨粉进行处理,通过动物试验证明,在饲料中添加热喷骨粉2%的小鼠在体增重、蛋白质表观消化率、钙吸收利用率方面均优于添加进口鱼粉和普通骨粉的小鼠。
补充资料：骨粉饼干
将动物骨头采用高温高压法加工得到骨粉，再用适当的蛋白酶消化酶解，使其蛋白质大部分转化为易被人体吸收的可溶性蛋白、短肽和氨基酸。骨粉可作为营养强化剂加工成骨粉饼干。 骨粉加工工艺简单，营养丰富。骨粉新产品的开发研制，不仅为畜禽副产品利用开辟了新路，而且为开发新产品提供了新的方向。
骨粉饼干作为一种营养食品，其营养成分含量较丰富，尤其是钙、磷、铁等元素的含量与肉相比又高出数倍，是易于人体吸收的有机钙、磷和血色素铁良好的补充源。它是将骨粉按一定的比例添加到粮谷类食物中制成食品，钙含量高，钙磷比得到改善，蛋白质含量提高。
工艺配方白面200g，绵白糖60g，食油20ml，鸡蛋40g，小苏打0．14g，水适量，骨粉3．2g。工艺流程将鸡蛋打浆，加入糖搅打，再加入油搅打，加入骨粉、nahco3、nh4hco3、水、面粉搅匀即成。成型放入烤盘，在200℃—220℃烘烤10分钟即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条