嫩度

网络释义

1.
Tenderness
三、嫩度（Tenderness） 三、嫩度（Tenderness） 肉的嫩度是消费者最重视的食用品质之一，它决 定了肉在食用时口感的老 …
wenku.baidu.com|基于251个网页
2.
meat tenderness
2.2.5 嫩度(meat tenderness)食肉的嫩度是破费者对食肉的口感舒畅水平的重要指标。众人通常叫做的肉嫩和老化，是主观的定 …
www.lw3721.com|基于19个网页
3.
tendemess
沪江博客 - 英语学习资料 2007 - 食品专业英语 ... substrate 基质, 底物 tendemess 柔软性，嫩度 poyous 孔的， 疏松的 ...
blog.yeshj.com|基于12个网页
4.
subjective tenderness score
...维直径（diameter of fibers ）、嫩度（ subjective tenderness score）、风味（subjective flavor score ）、多汁（subjective j…
www.lunwen114.com|基于 1 个网页
5.
kg.f
....39±4.24 a 59.14±1.59 ab 嫩度（kg.f） 1.94±0.64 B 4.79±1.72 A 2.01±0.56 A 2.37±0.59 A 松辽黑猪新品种 w w w .d o c in .…
docin.com|基于 1 个网页
6.
tendreté
极度粗俗歌曲 in French, translation,... ... 内部公司维度 dimension intersociétés 嫩度 tendreté 嫩度测定计 tendéromètre ...
glosbe.com|基于 1 个网页

例句

释义:
全部全部,TendernessTenderness,meat tendernessmeat tenderness,tendemesstendemess
类别:全部全部,口语口语,书面语书面语,标题标题,技术技术
来源:全部全部,字典字典,网络网络
难度:全部全部,简单简单,中等中等,难难
1.
The dissociation of actomyosin may be one of the causal factors that make meat become tender during postmortem aging.
宰后肉品经过成熟后其嫩度得到明显改善，而成熟时肌动球蛋白的解离可能是导致这一变化的重要原因之一。
124.205.222.100
2.
The richness of the tuna's lipid content, its fat, can be gauged by how slippery the slice of tail feels between the fingers.
用手指感觉鱼肉片的滑嫩度，由此可以衡量金枪鱼脂肪含量的多少。
article.yeeyan.org
3.
Mechanical tenderization can destruct muscle tissue, reduce shearing value and improve the sensory tenderness of a product.
机械嫩化能破坏肌肉组织结构，降低产品剪切力值，改善感官嫩度；
124.205.222.100
4.
These differences induced mainly differences in meat colour, cooking losses, flavour and tenderness of beef.
这些不同主要引起肉色和烹饪失水率的不同，还会引起风味和嫩度的不同。
www.ceps.com.tw
5.
Steers have a more slowly growth rate, faster lipid accumulation, more intramuscular fat, tenderer muscle as compared with bulls.
经去势后的阉牛与公牛相比，生长速度减缓，体脂累积加速，肌内脂肪增加，肉的嫩度增加，提高了牛肉等级。
www.fabiao.net
6.
The color and water loss rate of F1 offspring are fit for over-dominance genetic law, meat tenderness is middle genetic type.
二元杂交后代肉色和失水率性状都表现出超显性遗传规律，嫩度性状呈中间遗传类型，并表现出杂交优势。
www.fabiao.net
7.
The effect of PHI locus to carcass character variation, but to tenderness, was faintness.
除肌肉的嫩度外，PHI对胴体品质性状的变异的影响较小。
d.wanfangdata.com.cn
8.
Has been linked to several factors, such as the animal's age, sex or the muscle location.
嫩度与几个因素相关联，如动物年龄、性别、肌肉部位。
www.fao.org
9.
Selection of tenderness estimation indexes on carcass characteristics in yellow cattle and their crossbreed
预测黄牛及其改良牛牛肉嫩度的胴体性状筛选
www.ilib.cn
10.
The Myofibril Fragmentation Index and Its Relationship to Meat Tenderness
肌原纤维断裂指数及其与肉质嫩度的关系
www.ilib.cn