1) chilled beef
冷鲜牛肉
1.
Dominant spoilage bacteria and their growth in chilled beef;
冷鲜牛肉的优势腐败菌及其消长规律
2.
Effect of incipient total bacterial count on shelf life of vacuum shrink chilled beef
初始菌落数与真空热缩包装冷鲜牛肉保质期的关系
3.
Using chilled beef as materials,the effects of preservative film,bacteria and light on color change of chilled beef were studied.
以冷鲜牛肉为原料,研究了保鲜膜、细菌和光照对肉色变化的影响。
3) heated fresh beef
热鲜牛肉
1.
The objective of this study was to determine the optimal refrigerated storage time of heated fresh beef.
试验将屠宰后8h牛肉置于0～4℃的冰箱内分别贮藏1d、3d、5d、7d,通过对其进行剪切力、煮熟率的测定,以及对其颜色和风味的评定,以研究热鲜牛肉的适宜冷藏时间。
4) fresh beef
鲜牛肉
1.
Study of color-preserving effects by plant extracts on fresh beef;
植物提取物对鲜牛肉护色作用的研究
2.
Ag was vacuum coated on polyester film,and then packed fresh beef in order to prolong its shelf life.
通过真空镀膜技术将Ag蒸镀在PET薄膜上,然后用于鲜牛肉包装,以此延长鲜牛肉的货架寿命。
3.
Ag was coated on polymer film by vacuum coating for packaging of fresh beef in order to prolong its shelf life.
通过真空镀膜的技术将Ag蒸镀在PET、CPP、PE、PA薄膜上,然后用于包装鲜牛肉,以此延长鲜牛肉的货价寿命。
5) frozen fresh beef
冻鲜牛肉
6) fresh beef appetizer
生鲜牛肉
补充资料：牛肉鲜虾意粉汤
牛肉鲜虾意粉汤
做法：
1、采用斜管面。放入正常炒菜分量的盐，加水。开大火候，煮面，面煮好后在冷水中过下“冷河”；
2、洋葱、卷心菜、蒜、蕃茄切片，红彩椒和绿彩椒切成圈，放入锅中用一点油翻炒一下，然后放水，大火煮20分钟，放入一小杯番茄酱，再放2到3勺盐；
3、将炒过的材料放进鲜虾汤，加入意粉，起锅前1分钟再加牛肉。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。