1) meat tenderness
肉制品嫩度
1.
Quantitative evaluation of meat tenderness by penetration method of Texture Analyzer;
质构仪穿透法测定肉制品嫩度的研究
2) meat tenderness
肌肉嫩度
1.
Nutritional composition and meat tenderness of Rana boulengeri is stated in this eassy, and the comparative analysis among Rana boulengeri, Rana catesbeiana, Rana nigromaculata and Pelodiscus sinensis is also performed.
本文对棘腹蛙与牛蛙的肌肉嫩度作了比较 ,并测定了棘腹蛙肌肉的营养成分 ,且与甲鱼和田鸡的相应成分作了对照分析。
3) muscle tenderness
肌肉嫩度
1.
Study on correlation between single nucleotide polymorphism of CAPN1 gene and muscle tenderness and carcass traits in chicken;
为了探讨CAPN1基因作为影响鸡肌肉嫩度候选基因的可能性,寻找与鸡嫩度性状相关的分子标记,对钙蛋白酶Ⅰ(CAPN1)基因的CDS区进行SNPs检测,分析不同基因型在5个优质肉鸡纯品系和3个配套系间分布规律。
4) meat tenderness
肉嫩度
1.
Correlation between calpastatin and meat tenderness;
钙蛋白酶抑制蛋白与肉嫩度相关性
2.
This paper introduceed the factors of influencing meat tenderness firstly, then summarized molecular structure and active regulation and physiological function of every part of this system, especially its function to meat tenderizing effect ,and gave a prospect to improve meat tenderness by studying this system.
文章首先介绍了影响肉嫩度的因素,主要总结了该系统各组成部分的分子结构及活性调节和生理学功能,特别是对肉嫩化的功能,并对该系统特别是其对提高肉嫩度的研究进行了展望。
5) Beef tenderness
牛肉嫩度
1.
Beef tenderness is influenced by the internal factors (myofibrillar components, intramuscular connective tissue, and intramuscular fat), which is, in turn, affected by many external factors by different ways.
我国是牛肉生产大国，但牛肉嫩度较差，除了历史原因(牛作为一种使役工具)外，关键是对我国黄牛肉品质的系统研究较晚。
2.
The LD parameters were then used to establish multi-linear regression(MLR) models to predict the beef tenderness respectively.
开发高光谱散射成像系统,获取新鲜牛肉400~1100 nm波长范围高光谱散射图像,对牛肉嫩度进行预测和分级。
6) meat tenderness degree
肌肉嫩度
1.
The meat tenderness degree,intramuscular fat content and water content of Jianbai Xiang-pig were measured and (analysed).
对剑白香猪进行肌肉嫩度、肌内脂肪含量和含水量测定,并与从江香猪和久仰香猪的测定资料进行比较,结果表明:剑白香猪与从江香猪和久仰香猪肌肉嫩度、肌内脂肪含量和水分含量差异均不显著(P>0。
2.
Meanwhile, their meat tenderness degree, fat content in intramuscular, water content, pH_1value, water loss rate and the cooked meat percentage are not quite different(P>0.
测定结果表明:两类型香猪肉色正常,大理石纹适中;肌肉嫩度、肌内脂肪含量、水分含量、pH1、失水率和熟肉率等指标差异不显著 (P>0。
补充资料：肉度
肉度 肉度 古代人体量度单位名。系五度之一。出《素问·方盛衰论》等篇。指度量人体形态大小，肌肉肥瘦，体质强弱等，作为辨证施治的重要参考。《灵枢·卫气失常》将肥壮人脂人、膏人、肉人三种类型，可作参考。
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