1) high-temperature meat
高温肉制品
1.
Classification and management of high-temperature meat products
高温肉制品的归属与管理
2) pasteurized meat products
低温肉制品
1.
Study and preparation on complex color retenting agent on pasteurized meat products;
低温肉制品复合护色剂的研制
2.
To meet the demand for extending the shelf-life of pasteurized meat products,a trial was conducted to verify the efficacy of Preserdan PM21 in pasteurized sausage.
针对当前低温肉制品的保鲜难题,本试验利用丹尼斯克复合天然保鲜剂葆先丹PM21,在肉制品工厂烟熏烤肠中试中同现有的肉制品保鲜方案进行应用比较。
3.
It can make pasteurized meat products remain red after one month storag ed.
低温肉制品在储存或销售过程中易因光照和氧化作用而褪色。
3) low-temperature meat products
低温肉制品
1.
Development of low-temperature meat products;
关于低温肉制品发展趋势的一点思考
2.
Mechanism of the starch retrogradation and method of anti-retrogradation of starch in the low-temperature meat products;
低温肉制品中淀粉回生的机理以及抗淀粉回生的方法
3.
Due to abundance in nutrients, low-temperature meat products will be one of the promising development goals in China.
低温肉制品营养丰富,是我国肉制品未来的发展方向。
4) meat products of low temperature
低温肉制品
1.
This text studies antiseptic effect of refined antibacterial peptides of bullfrog skin application in meat products of low temperature,and compares the antibacterial peptides with Potassiumsorbate Nisin and related compound antiseptic on antiseptic effect.
研究结果表明:抗菌肽添加量与低温火腿肠制品保质期呈正相关;抗菌肽对低温肉制品具有明显的抗菌活性,其抗菌活性低于山梨酸钾。
5) low temperature meat product
低温肉制品
1.
But the most pressing problem to be solved is how to extend its shelf-life, which is a major restrictive factor for the popularizing of low temperature meat products (LTMP).
兔肉制品是顺应当代人们所追求的集风味、外观、营养、保健于一体的高品质的肉制品,低温肉制品是我国肉制品发展的总趋势,而如何延长低温肉制品的保质期,是目前急需解决的问题,也是限制低温肉制品在我国普及的主要原因。
2.
And the technology of low temperature meat product preservation was also mentioned taking Nisin as example.
对栅栏技术的内容、应用作了比较全面的概括,并以乳酸链球菌素为代表对低温肉制品保鲜技术进行了探讨。
6) low temperature meat products
低温肉制品
1.
The effects of kneading and smoking processes on quality of low temperature meat products were investigated and the optimical process for the smoked products were obtained by orthogonal design.
考察了低温肉制品生产中滚揉前处理条件和烟熏环节(干燥、烟熏、蒸煮)对烟熏制品的影响,并通过正交设计确定了最佳工艺参数。
2.
This article introduces how to prevent spoilage of low temperature meat products and prolong the shelf life by analyzing the characteristics of low temperature meat products and the reasons of spoilage.
文章在分析低温肉制品特点及腐败变质原因的基础上,介绍了防止低温肉制品腐败变质,延长货架期的措施。
补充资料：高温
较高的温度，在不同的情况下所指的具体数值不同，例如在某些技术上指几千摄氏度以上，在工作场所指32摄氏度以上。
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