With the people living standard enhancing and the Consciousness of food security strengthening, more and more people request the high grade pork product.
随着人们生活水平的提高以及对食品安全意识的不断增强，越来越要求高质量的猪肉产品。
Total volatile basic nitrogen and aerobic bacterial count of the sample were measured simultaneously as the standard indicators of pork freshness.
同时采用挥发性盐基氮和微生物菌落总数检测实验进行对比分析。
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