正交试验表明：精牛肉、红辣椒、盐糖比是影响胡萝卜香辣牛肉酱风味的主要因素；
Through orthogonal experiments, the results showed beef, red chilli and salt-sugar proportion is the major factor that impact spicy and fragrant beef- paste on flavor.
通过对传统肉干加工方法的改进，将精牛肉加工为新型肉干制品莎夫牛柳，产品在保持传统肉干特色的基础上感官质量得到提高。
After improving the processing technique of traditional dried meat, make a new kind of dried meat product-shelf stable dried beef out of choice beef.
即使是100克被玉米喂养的鸡也有129卡路里和4.8克脂肪，与之相比，一块同等重量的精牛肉牛排有135卡路里但只有4.5克脂肪。
Even 100g of corn-fed chicken comes in with 129 calories and 4.8g of fat, compared with 135 calories but only 4.5g of fat in the same weight of a lean beef sirloin steak.
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