根据汉普顿宫的记载，伊丽莎白一世(Elizabeth i)时期，御膳房每年要烘烤1240只公牛、8200只羊、2330只鹿、760只小牛、1870只猪以及53只野猪。
In one year during Elizabeth I's reign, according to records at Hampton Court, the royal kitchens roasted 1, 240 oxen, 8, 200 sheep, 2, 330 deer, 760 calves, 1, 870 pigs and 53 wild boar.
根据汉普顿宫的记载，伊丽莎白一世(Elizabeth i)时期，御膳房每年要烘烤1240只公牛、8200只羊、2330只鹿、760只小牛、1870只猪以及53只野猪。
In one year during Elizabeth I's reign, according to records at Hampton Court, the royal kitchens roasted 1,240 oxen, 8,200 sheep, 2,330 deer, 760 calves, 1,870 pigs and 53 wild boar.
随着烘烤过程的进展，水分的散失，脂氧合酶活性在0 - 24小时期间缓慢上升，在24 - 48小时期间急剧上升。
It was found out that during fiu-cured, with the proceeding of curing, the disappear of the water, the lox activities increase slowly during 0-24 hour. It increase quickly during 24-48 hour.
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