So intramuscular fat contributed significantly to pork flavor while the role of subcutaneous fat was very limited. 7.

因此皮下脂肪的添加对猪肉整体风味的改变非常有限，肌内脂肪对猪肉风味的作用远大于皮下脂肪。

youdao

Pork flavor is associated with flavoring substances and intramuscular lipids in the meat. Boar taint originates from androstenone and skatole.

肌肉风味取决于风味物质的种类和含量以及肌内脂肪的性质，膻味来源于雄烯酮和粪臭素；

youdao

Using proteinase hydrolysates of pork as the precursor to produce pork flavor by thermal reaction can obviously enhance the fragrance intensity arid similarity.

利用猪肉酶解物作为前体反应物进行热反应生产猪肉香精，明显提高香精的香气强度和香气逼真性。

youdao

The chives, sprinkled on top of the pork, added another flavor strata as well as a bit of a crunch.

BBC: Is this the original hamburger?

This flavor pack pork dish benefits from a long 24 hour soak in a punchy marinade, and you benefit from having done most of the work beforehand!

FORBES: The Best Mother's Day Gift. Ever.

This turns out to be a good thing, because the salted pork fat brings out the delicate umami flavor of the mushroom even better than a blanket of cheese could.

NEWYORKER: Gwynnett St