大量研究结果表明，肌纤维特性是影响猪肉品质的主要因素。
Intensive research demonstrate that muscle fibre characteristics are thought to be important factors influencing meat quality.
嫩度是肉的主要食用品质，在查阅大量资料的基础上，综述了肉类嫩化酶——内源性嫩化酶与外源性嫩化酶的特性和应用等。
The tenderness is the main edible quality of the meat, this paper summarized the meat tenderizing enzyme——inner tenderizing enzyme and outer tenderizing enzyme based on a large number of papers.
介绍了介电特性的基本概念、主要参数和测定方法及其在水果和谷物品质检测分析中的应用。
Essential idea, parameters, inspection method of dielectric properties and its application in the determination and analysis of quality of fruit and corn were introduced in the paper.
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