研究了仪器测定对冷却猪肉肉色客观评定分级的效果。
Objective: To objectively evaluate chilled pork color by instrumental measurement.
冷却猪肉是一种质地柔软有弹性，滋味鲜美、营养丰富的冷鲜肉。
Chilled pork have been not only soft and elastic texture, but also delicious and nutrient-rich.
抗氧化剂叔丁基对苯二酚的应用，其特征在于：叔丁基对苯二酚应用于冷却猪肉辐照处理中。
The application of antioxidant tertiary butyl hydroquinone is characterized in that the tertiary butyl hydroquinone is applied to the irradiation treatment for the chilled pork.
为开发准确、快速的猪肉肉色质量客观评定方法，研究了数字图像处理和和逐步回归模型对冷却猪肉肉色客观评定分级的效果。
To develop accurate and rapid method for objective evaluation, the effect of digital image processing and stepwise regression on chilled pork color evaluation were studied.
但是真空包装的缺点就是真空组的冷却猪肉在贮存过程中呈暗紫红色，并不是呈现自然的红色，但真空消失后，肉仍然能恢复自然地红色。
But the disadvantage of the vacuum packaging was that chilled pork during storage would turn dark purple, not naturally red, however the meat could still remain natural red, after vacuum disappeared.
猪肉烤好了，从烤箱中取出，冷却。接着把它切成四份。
When the pork is ready, remove from the oven. Let it cool down. And then cut it into for pieces.
特别需要指出的是已有的文 献数字显示，一段式冷却的猪肉干损耗为2.1％左右，高者达 2.3％；
The existing document figure shows, which is particularly pointed out, that the shrinkage losses of the one phase cooling pork is about 2.1% and higher up to 2.3%;
特别需要指出的是已有的文 献数字显示，一段式冷却的猪肉干损耗为2.1％左右，高者达 2.3％；
The existing document figure shows, which is particularly pointed out, that the shrinkage losses of the one phase cooling pork is about 2.1% and higher up to 2.3%;
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