1) PSE meat
水猪肉(PSE)
2) PSE pork
PSE猪肉
1.
The occurrence reasons of muscle protein from pale,soft,exudative (PSE) pork and controlling the produce from PSE pork by using Vitmin Ein;
PSE猪肉的成因及VE对其控制技术
2.
By study the influence of transport distance and pig pre-slaughter rest on the ponderance and probability of PSE pork,try to find out the main cause and effective control means of PSE pork.
通过研究运输距离和宰前静养对PSE猪肉产生几率及严重度的影响,找出产生PSE猪肉的主要原因以及有效控制措施。
3) PSE
PSE肉
1.
Comparative Studies on Actomyosin Biochemical Characterstics Between Normal and PSE Pork Muscle;
猪PSE肉与正常肉肌动球蛋白的生化特性比较研究
2.
The phospholipase, phospholipase A_2 activity and meat quality traits from normal pork and PSE pork were determined.
对正常肉和PSE肉样的肉质特性和磷脂酶活性进行了测定和分析。
3.
Pork longissimus muscle (RFN and PSE) were packaged with four groups of different gas mixture after chilled at 4℃for 24h.
研究以宰后冷却24h的猪背最长肌(正常肉和PSE肉)为材料,采用CO、CO_2、N_2、O_2四种填充气体组合进行气调包装,于4±1℃下贮藏,分别在第0、5、10、15、20天和0、3、6、9天测定相关指标,并对测定结果做方差分析,从而研究含CO气调包装对冷却肉颜色和货架期的影响。
4) Pour-Water pork
灌水猪肉
6) watery pork
肉质多水的猪肉
补充资料：地下水水资源评价(见水资源评价)
地下水水资源评价(见水资源评价)
d ixiashui shuiziyuan Ping】ia地下水水资源评价见水资源评价。
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