1) inferior beef
劣质牛肉
1.
The quality of beef is an important indicator which can measure the commercial value of beef, however the inferior beef happened and had high incidence post-mortem become a difficult problem which have tended to restrict the rapid development of Chinese beef manufacturers.
牛肉的品质是衡量牛肉商品价值的重要指标,而劣质牛肉的产生和较高的发生率成为制约中国牛肉生产企业快速和健康可持续发展的技术瓶颈。
2) Inferior pork
劣质肉
3) beef quality
牛肉品质
1.
According to sector standard of Ministry of Agriculture Beef Grading System, effect of marbling and physiological maturity on beef quality were studies.
依据我国农业行业标准《牛肉质量等级》,对不同大理石花纹和不同生理成熟度的牛肉品质进行试验分析,研究显示,大理石花纹对蒸煮损失有显著影响(p<0。
2.
In this paper,the multiinformation fusion method in the nondestructive inspecting of beef quality was discussed on the basis introducing the principle of information fusion.
本文在阐述信息融合技术基本原理的基础上,对牛肉品质无损检测中的信息融合技术进行了初步的探讨,提出了应用近几年发展起来的信息融合技术———支持向量机、结合计算机视觉技术、光谱分析、力学技术、电子嗅觉及味觉等不同组合的多信息源来检测牛肉品质的方法。
3.
In this arcticle,the effects of nutritional manipulation on beef quality are reviewed and some advice for further research are given.
文章从营养调控的角度对牛肉品质的研究进展进行了综述,试图展示国内外牛肉品质的营养调控研究现状,提出今后值得关注的研究方向,以期对今后的研究有所帮助。
5) beef quality
牛肉质量
1.
Effects of different diet levels and aging time periods on beef quality;
不同日粮水平和成熟时间对牛肉质量的影响
2.
Research on shape, distribution of beef marbling and beef quality;
牛肉大理石纹形态、分布状态与牛肉质量的研究
6) Fine-quality yak meat
优质牦牛肉
补充资料：劣质商品
劣质商品（Inferior good）
劣质商品是指其收入效应使得实际收人增加导致需求量减少的商品。
劣质商品是指其收入效应使得实际收人增加导致需求量减少的商品。
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