列线图的制作为估算瘦肉量提供了更简便的方法。

As the Nomogram was made, it provided a more simple and convenient method for estimating the lean yield.

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研究了猪瘦肉、猪肥膘添加量对鱼糜制品凝胶强度、持水性、色度、感官品质的影响。

Effects of proportion of pig lean meat and fat on gel strength, water holding capacity, color, and sensory quality of surimi-based food were studied.

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每日的最大瘦肉生长量不可能经常达到。

Maximum lean growth daily may not always be sought.

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