It's then processed using lactic acid, the waste product produced by bacteria in the meat.
然后，要用乳酸，这种由肉里的细菌产生的废料，继续加工。
The human population benefits greatly from poultry meat and eggs, which provide food containing high-quality protein, and a low level of fat with a desirable fatty acid profile.
禽肉和禽蛋对人类大有益处，为人类提供食物所含的高质量蛋白质，并且脂肪含量较低，脂肪酸含量较高。
Deficiency is the most frequently encountered vitamin deficiency in the U.S., but vegetarian women consume more folic acid on average than meat-eaters.
缺乏叶酸是美国最常见的维生素缺乏症，但食素的妇女比食肉的平均叶酸食用量要多。
The drinks generally have high levels of caffeine and taurine, an amino acid found in protein-rich foods like meat and fish that can affect heart function and blood pressure, the researchers said.
调查者说，饮料一般都含有大量的咖啡因和牛磺酸，以及一种氨基酸，而这种氨基酸在那些能够影响心脏功能和血压的肉鱼类蛋白质丰富的食品里才能发现。
Meat, diary products, eggs, beef and ham are considered acid-forming.
肉类、乳酪制品与蛋、牛肉、火腿等皆属于酸性食品。
All potential genes affecting the production and content of inosinic acid (IMP) are candidate genes influencing the meat flavor characteristic.
影响肌苷酸(IMP)生成及其含量的基因都是影响肌肉风味特性的候选基因。
The article mainly overviews the research advance of aroma precursors-fatty acid in chicken meat.
本文重点综述了鸡肉中重要的风味前体物质-脂肪酸的研究进展。
The breakdown of proteins in red meat forms uric acid, a substance that, in excess, can produce uric acid stones, as well as gout.
红色肉类中的蛋白质分解后形成尿酸，尿酸过量可以形成尿酸性结石，例如痛风。
The production line adopts pasteurizing process. Suitable for pickled vegetables, meat products, acid milk products low temperature, jelly and other food and beverage of low temperature sterilization.
本生产流水线采用巴氏杀菌工艺。适用于腌渍菜、低温肉制品、酸豆奶制品、果冻等食品饮料的低温杀菌。
The microorganisms growing in fresh meat and broth could be significantly inhibited and the shelf life was prolonged by treating with lactic acid.
本实验用乳酸分别处理肉汤和鲜肉，结果微生物得到明显抑制，鲜肉的货架期可以延长。
This paper studied the lactic acid fermentation process of meat and determined fermentation temperature fermentation time and bacterial load.
研究了肉的乳酸发酵工艺，确立了发酵温度、发酵时间、接种量等。
Effects of different amino acid patterns on meat ducks performance were compared in the experiment.
试验比较了不同氨基酸模式对肉鸭生产性能的影响。
Inosinic acid (imp) is the major umami compound in the meat of livestock, poultry and fish, having the important function to the meat flavor formation.
肌苷酸(IMP)是畜、禽、鱼肉中的主要鲜味化合物，对肉品风味形成具有重要作用。
Topmouth culter enjoys great popularity for its delicious and tender meat, high protein, rich amino acid and components.
翘嘴鲌肉质鲜美、细嫩，蛋白含量高，富含人体所需要的多种氨基酸，营养成分极高。
Abstract: To some extent, muscle fatty acid content and composition can affect meat quality and consumers' health.
摘要：肌肉中脂肪酸的含量和组成成分在一定程度上影响肉品质以及消费者的健康。
Abstract: To some extent, muscle fatty acid content and composition can affect meat quality and consumers' health.
摘要肌肉中脂肪酸的含量和组成成分在一定程度上影响肉品质以及消费者的健康。
The content of protein in cattle-meat flavor, and the content of amino acid in three meat flavors were not affected by irradiation.
辐照处理对游离氨基酸总量及其种类没有明显作用。
The content of protein in cattle-meat flavor, and the content of amino acid in three meat flavors were not affected by irradiation.
辐照处理对游离氨基酸总量及其种类没有明显作用。
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