Bacteria and viruses can survive and grow in partially cooked meat.

In Europe the most pilfered grocery item is luxury cooked meat.

在欧洲，最经常被偷的杂货店商品是奢侈的熟肉制品。

A shop selling delicatessen ( as salads or cooked meats).

卖熟食的商店（如色拉或熟肉等）。

The Antioxidant Activity of Whey Protein Hydrolysates on Cooked Pork Patties

乳清蛋白水解物对熟肉糜抗氧化作用的研究

Detection of Nitrite Content of Local Cooked Meat Product on Sale

肥城市市售熟肉制品中亚硝酸盐含量监测

Investigation of Pathogenic Contamination in Done Meat Products in Dandong Market

丹东市熟肉制品中食源性致病菌污染状况的调查研究

Factors of affecting lipid oxidation of cooked meat products by irradiating

影响熟肉制品辐照所致脂肪氧化因素分析

Processing indicators: Calf yak meat water holding capacity, cooking loss were 69.43% and 66.84% respectively, significantly higher than adult yak ( P0.05), but the water loss rate was 20.57%, significantly lower than the adult yak ( P0.05). 6.

加工指标：犊牦牛肉的系水力、熟肉率分别为69.43%、66.84%，显著高于成年牦牛（P0.05），而失水率为20.57%，显著低于成年牦牛（P0.05）。

The verification of the HACCP system on cooked meet products has been used as an example to explain food hygiene inspection authority the key points for verifying HACCP system, including GMP, SSOP, and HACCP.

作者以熟肉制品HACCP体系的验证为例，详细地阐述了食品卫生监督机构对HACCP体系验证（即官方验证）的重点内容，包括GMP、SSOP、HACCP三个方面。

The optimized ATP bioluminescent method were applied to detect the bacterial count in apple juice, flour, cooked products, fresh food, and good correlations were reached when compared with the plate count method ( R2 0.96).

将优化的ATP生物发光法应用于苹果汁、面粉、熟肉制品、鱼肉中细菌总数的检测，同时与平板计数法测定结果比较具有良好的相关性（R20.96）。

Meanwhile, their meat tenderness degree, fat content in intramuscular, water content, pH_1value, water loss rate and the cooked meat percentage are not quite different ( P0.05).

肌肉嫩度、肌内脂肪含量、水分含量、pH1、失水率和熟肉率等指标差异不显著（P0.05）。

The relation between the bacteria colony amount, water content and water activity of brine ham and fermented sausage in the open package, stored at 5 ℃ was discussed.

本文探讨了盐水火腿和灌肠类熟肉制品打开包装后，在5℃的存放条件下，其细菌总数、水分含量及水分活度（Aw）之间的关系。

Four health and 1~ 2 ages crossbred gayal ( gayal × yunan yellow cattle) were selected, their meat characteristic of pH, water loss, tenderness ( shear force), cooking loss, colour and flavor were determined.

选择健康、年龄1～2岁的大额牛×云南黄牛的杂交大额牛4头，对其在pH值、失水率、剪切嫩度、熟肉率、肉色、风味等肉质特性进行了测定。

There was the linear relation of the meat tenderness between 24 h fresh meat and 72 h cooked meat, significantly ( P < 0.05).

宰后24h生鲜肉嫩度与72h熟肉嫩度线性关系显著（P

Boiled pork was dipped in Potassium Sorbate solutions of 3 different Concentration ( 2.0%, 2.5%, 3.0% yespectively), and the degeneration process was observed through sense and pH value detections.

用三种不同浓度的山梨酸钾溶液（2.0%、2.5%、3.0%）对熟肉进行处理，通过感官和pH值测定，观察变质过程。

WBSF was correlated significantly ( P < 0.05) with moisture content, sarcomere length of raw meat, and cooking losses, total collagen content, sarcomere length and fiber diameter of cooked meat.

剪切力值与原料肉中水分含量和肌节长度、蒸煮损失、熟肉中总胶原蛋白含量、肌节长度和肌纤维直径显著相关（P＜0.05）。

The results indicated that WBSF, cooking losses, crude fat content and fiber diameter of cooked meat increased ( P < 0.05) with the increase of carcass maturity.

结果表明，蒸煮损失、熟肉剪切力值、粗脂肪含量及肌纤维直径随生理成熟度的增加而增加（P＜0.05）。

The different treatments have not significant effect on lost water percent, cooking percent, pH ( P> 0.05).

不同处理对失水率、熟肉率、pH值无显著影响（P>0.05）。

Use separate chopping boards for raw meats, cooked meats, vegetables and salads

切生肉、熟肉、蔬菜和拌色拉的青菜时要使用不同的切菜板。

Application of HACCP in Product Processing of Cooked Meat

熟肉制品生产过程中的HACCP系统的建立

No significant effect was observed in PH, drop loss, cooked meat percentage and meat color.

日粮蛋白水平对PH、滴水损失、熟肉率和肉色影响不显著（p＞0.05）。