The brining process in water-boiled salted duck had a great effect on the taste compounds of duck meat.
盐水鸭加工过程中复卤工艺对鸭肉滋味成分作用显著。
In the smoking process, squab meat becomes very soft, almost like paste.
在熏制的过程中,雏鸽肉变得更嫩,几乎像软面团。
There are three candidate explanations for this reduced capacity to process fibre: increased reliance on soft fruit, increased consumption of meat, and increased food processing.
对纤维处理能力降低有三种可能的解释:增加了对软质水果的依赖,增加了肉类消费,增加了食物的加工。
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