肉质是牡丹的一种，分布于秦岭和大巴山一带。为多年生落叶小灌木，生长缓慢，株型小。
肉质 [ròu zhì]
网络释义专业释义
肉质（Meat quality）是指与鲜肉或加工肉的外观和适口性有关的一些特性。这些物理特性包括肉的色泽、结构、硬度、大理石花纹和肌肉系水力、嫩度、风味...
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... 肉圆 meatball 肉质 quality of meat; succulent (botany) 肉足亚门 sarcodina ...
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短语
肉质果 flesh fruit ; succulent fruit ; ficshy fruit ; fruit
肉质变 carnification ; crnifiction
肉质化 carnification ; carneous degeneration ; Succulence
多肉质 succulent ; fleshiness
肺肉质变 Pulmonary Carnification ; pneumonary carnification ; carnification
肉质根 fleshy tap root ; [植] fleshy root ; succulent root
使成肉质 carnify
肉质茎 fleshy stem ; succulent stem ; chylocaulous
肉质叶 fleshy leaf ; chylophyllous ; succulent leaf
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meat quality - 引用次数：343
The part was the main factor affecting meat quality traits.
部位是影响肉质性状的主要因素。
参考来源 - 不同优质鸡品种与隐性白羽肉鸡杂交组合的屠体及肉品质性状分析pork quality - 引用次数：11 参考来源 - 野猪与家猪消化系统及消化机能比较quality of meat - 引用次数：11 参考来源 - 胶原蛋白粉对肉仔鸡营养价值评定及生长性能、肉品质的影响 -
meat quality - 引用次数：17
These minerals,Cu,Fe, Se have more importance to meat quality.
矿物质元素中,Cu、Fe、Se都是影响肉质的重要矿物质元素。
参考来源 - 维生素和矿物质对猪肉品质的影响
·2,447,543篇论文数据，部分数据来源于NoteExpress
双语例句原声例句
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一个灰色的肉质块，恶心的肉，能引起这些感觉，这就像魔法一样。
It seems like magic that a fleshy lump of gray, disgusting meat can give rise to these feelings.
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嫩扁豆肉质细嫩，味道清淡可口。
Young haricot beans have a tender texture and a delicate, subtle flavour.
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然而，他们的重点并不是有氧运动，而是负重训练项目，旨在培养主要客户男性健身爱好者的培养肌肉质量、力量和耐力等。
However, their focus was not on aerobics, but rather on weight-training programs designed to develop muscular mass, strength, and endurance in their primarily male enthusiasts.
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So, their diet is a little bit of that-- some of their protein from that, then bread, olive oil, fruit, vegetables, cheese, milk, those kinds of things they can do.
因此他们日常饮食是一点点肉,一些肉质蛋白,然后是面包,橄榄油,水果,蔬菜,奶酪,牛奶,还有些他们可以生产的东西
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Controlling quality because cloned animals are all genetically identical and so you wouldn't have variability that way, and so potentially you could have - pick an individual that has a really good quality meat and always reproduce that same thing.
克隆动物食品的品质具有可控性,是因为它们有相同的基因,所以动物个体的品质没有差异,所以假设你能够挑选出一个这样的个体,它的肉质非常好,就能利用该技术反复制造,完全相同的肉类产品
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