改进瘦肉颜色并可能提高嫩度。
嫩度指标应以剪切应力值表示。
And the index of tenderness is expressed with shearing strength.
牛肉的嫩度是决定牛肉品质的重要因素。
Tenderness is one of the most important factors of beef quality.
处理对僵直前后肌肉嫩度的影响研究概况做以简单介绍。
This article reviewed the recent research in the effect of high pressure on muscle tenderization.
所有我们期待带有BB基因型的猪可以改善客户的猪肉嫩度。
So pigs with the favorable genotype (BB) are anticipated to improve consumer pork tenderness.
嫩度分值评定讨论了目前提取图像纹理特征的理论和方法研究。
Predicting tenderness score. We discussed the theory and the study of method of obtaining the texture feature.
研究了热水处理对茭白的嫩度、表皮色泽、叶绿素含量的影响。
Effect of hot water treatment on tenderness, surface color and content of chlorophyll of minimally processed water bamboo was studied.
宰后肉类的后期成熟和嫩化处理，是改善肉品嫩度的关键环节。
It is key link to improve the quality of meat (especially tenderness) what the tender treatment and late maturity of postmortem animal skeletal muscle.
肉大理石纹与风味、肉汁、嫩度相关，与肌肉脂肪水平直接相关。
Meat marbling is related to its flavour, juiciness and tenderness, and directly related to the intramuscular fat content.
本研究探讨高压电刺激对促进冷却牛肉成熟及改善牛肉嫩度的作用。
This study was carried out to explore acceleration of ageing of chilled beef and improvement of meat tenderness by high-voltage electrical stimulation (HVES).
遗传改良对于提高大理石纹和嫩度的同时减少脂肪厚起着重要的作用。
Genetic improvement can play a significant role in improving marbling and tenderness while reducing backfat.
嫩度是猪肉的主要食用品质之一，也是消费者评判猪肉质优劣最常用的指标。
Tenderness is one important eating quality of pork, and a common index of the consumers evaluate its quality.
我们也测试了采用基因组标记来改善嫩度和其他肉质性状的基因组评估的可行性。
We also tested the feasibility of using genomic markers to improve the genomic evaluation for tenderness and other important meat quality traits.
本文介绍了影响牛肉嫩度的因素，以及目前通常使用的嫩化方法，最后提出了展望。
In this article, the factors that have effect on the tenderness and the tenderization technology usually used are presented; the future prospect is put forward in the end.
因此，结果表明高肌内脂肪水平的猪肉消费者满意度最高，嫩度、多汁得分也是最高。
Therefore, the results show that the meat with the highest intramuscular fat content (marbling) had higher overall acceptability scores, as well as tenderness and juiciness scores.
探讨原子力显微镜在牛肉嫩度测定中的应用，为肉品嫩度提供可靠、直观的测定方法。
Application of atomic force microscopy in beef tenderness measurement was studied to supply reliable and intuitive method for meat tenderness measurement.
相关分析表明，剪切值、总胶原蛋白、热残留胶原蛋白和肌纤维直径是嫩度评定的主要指标。
Shear force, total collagen, heat insoluble collagen, and muscle fiber diameter are the main index of muscle tenderness evaluation.
本文主要是介绍了虹鳟鱼的加工过程中通过对加工时间的控制来观察对肉的嫩度及感观的影响。
The study mainly introduced the effect of smoked rainbow trout on tenderness and sensory score by controlling processing time on the smoked rainbow trout.
选手们每人领取50斤相同品质、同一嫩度的鲜叶，使用镇上统一安排的制茶设备制作炒青绿茶。
Players each receive 50 pounds the same quality, the same tenderness of fresh leaves, using the unified arrangement of the town make Roasted green tea production equipment.
肉的保水性是肉的重要品质指标之一，与肌肉的其他品质指标如颜色、风味、嫩度等有着密切联系。
Muscle water holding capacity (WHC) is one of the most important meat quality attributes that closely correlates with other attributes such as color, flavor and tenderness.
猪肉食用品质大多数是和整体接受性，多汁性和嫩度相关联的，而嫩度被认为是客户满意度的最重要特征。
Pork eating quality is mostly linked with the overall acceptance, juiciness and tenderness, with tenderness being considered the most important feature of consumer satisfaction.
摘要骨骼肌由不同类型的肌纤维构成，肌纤维的类型直接影响肌内脂肪含量、嫩度以及肉色等肉品质特性。
Abstract: Skeletal muscle consists of different types of muscle fibers which directly affect the meat quality, content of fat, meat tenderness and color.
嫩度和许多其他肉质性状也是正相关的，比如大理石纹评分和肌内脂肪0.32DeVoletal。
Tenderness is also positively correlated with many other meat quality traits, such as marbling score and intramuscular fat 0.32 DeVol et al.
摘要：骨骼肌由不同类型的肌纤维构成，肌纤维的类型直接影响肌内脂肪含量、嫩度以及肉色等肉品质特性。
Abstract: Skeletal muscle consists of different types of muscle fibers which directly affect the meat quality, content of fat, meat tenderness and color.
对哈白猪10种不同肌肉的嫩度测定表明：腰大肌是最嫩的肌肉，与前人对肉牛不同肌肉嫩度的测定结果一致。
The ranking of 10 muscles tenderness from Harbin White pigs indicated that M. psoas major was the most tender, which corresponded with previous work on beef meat tenderness.
因此，提高猪肉的嫩度对于猪肉行业非常重要，这样才能更好地满足那些喜欢有一贯的良好的食用体验的客户的需求。
Therefore, improving pork tenderness is important for the pork industry so as to better satisfy consumer preference for a consistent and pleasurable eating experience.
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.
故遮光后茶叶的持嫩性增加、鲜爽度提高、苦涩味减少，颜色较对照绿，从而提高了绿茶的品质。
Thus, tea tenderness enhanced, the taste of fresh and brisk increased, the taste of bitterness reduced and the colour of tea got greener. In a word, tea quality enhanced.
瑞典人对清鲜、嫩滑、焦香的菜肴非常喜欢，但口味偏重，食物的咸度以及甜品的甜度往往较高。
Swedish dishes for fresh, tender and burnt like it very much, but the taste is heavy, the salinity of food and sweet sweetness is often high.
瑞典人对清鲜、嫩滑、焦香的菜肴非常喜欢，但口味偏重，食物的咸度以及甜品的甜度往往较高。
Swedish dishes for fresh, tender and burnt like it very much, but the taste is heavy, the salinity of food and sweet sweetness is often high.
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