1.
Changes of pH Value and Lactic Acid Content in Muscle during Aging after Postmortem;
动物宰后肌肉成熟期间乳酸含量与pH的变化
2.
Study on Sunit Mutton Quality and Changing Rules;
苏尼特羊宰后肌肉品质及其变化规律的研究
3.
Study on Bio-impedance Changes of Postmortem Bovine Muscle;
牛宰后肌肉生物电阻抗特性变化的研究
4.
Studing on Relationship between Muscle Protein and Structural Changes Postmortem and Water-Holding Capacity of Chilled Pork;
宰后肌肉蛋白质和组织结构变化与冷却猪肉持水性的关系研究
5.
Study on Changes of Biochemical Properties of Sheep Muscle Meat Stored at the Temperatrue Close to Cryoscopic Point;
负向近冰点温度下绵羊宰后肌肉主要理化指标变化的研究
6.
Advances in the Influence of Myoglobin Chemistry on Livestock or Poultry Muscle and Fresh Meat Color
肌红蛋白影响畜禽活体肌肉和宰后鲜肉肉色的研究进展
7.
Effect of Postmortem Aging of Muscle on The Quality Characteristics of Marinated Duck
肌肉宰后成熟对盐水鸭品质特性的影响
8.
Effect of Electrical stimulation and delay chilling on the degradation of the myofibrillar proteins in Chinese Yellow crossbred bulls
电刺激和延迟冷却对宰后牛肉肌原纤维蛋白降解变化的影响
9.
Study on the Changes in Major Electrical Properties of Sheep Skeletal Muscle after Slaughter Stored at the Temperature from Negative Direction Close to Cryoscopic Point;
绵羊宰后在负向近冰点贮藏条件下骨骼肌肉主要生物电学指标变化的研究
10.
a piece of meat that has been cut from an animal carcass.
从屠宰后的畜体上切下来的肉块。
11.
Effects of Variation in Mincing Time of Postmortem on Quality of Ground Meat
不同宰后时间切碎对肉糜质量的影响
12.
Slaughter Performance and Muscle Quality in Single Comb, Rose Comb,Beans Comb and Walnuts Comb Chicken
单冠、玫瑰冠、豆冠、胡桃冠鸡屠宰性能及肌肉品质
13.
"dressing section, hall [slaughtering]: Area where excess fat and Bone is removed from a meat carcass."
分割车间 [屠宰]:从屠宰后的畜体上剔除肥肉和骨头的车间。
14.
a lengthwise dressed half of an animal's carcass used for food.
纵向切开的、用作肉食的屠宰后动物的半边躯体。
15.
Influence of Post-slaughter Processing on Chickens Quality and Processing Capability
宰后处理方式对鸡肉品质及加工性能的影响
16.
temporary stiffness of joints and muscular rigidity occurring after death.
死亡后肌肉和关节僵硬。
17.
I have got a cramp in my Back.
我后背的肌肉痉挛了
18.
DETERMINATION OF PHENYLBUTAZONE IN ANIMAL TISSUES-LIQUID CHROMATOGRAPHIC METHOD;
屠宰动物肌肉组织中的保泰松残留量的LC-UV测定方法研究