cooked meat的例句大全

The food poisoning cases caused by misapplication of nitrite as salt was 50.3%, and caused by the cooked meat and meat food was 41.8%.

因误用亚硝酸盐导致食物中毒的占503%；由熟肉及肉制品引起中毒的占418%；

When cooked, call the children in and pile up your plate with salads, a bread roll and some cooked meat.

烤熟以后，叫孩子们过来，然后把沙拉、面包卷和烤好的肉放在盘子里。

Survey and analysis on microbial contamination of cooked meat products sold in bulk in Shanghai

上海市售散装熟肉制品微生物污染状况调查分析

Hygienic quality of cold cooked meat products in hotels in Taizhou During 2006~ 2007

台州市2006～2007年各酒店冷食肉制品卫生质量监测

The poor boy smelled the delicious odour of cooked meat.

这可怜的孩子闻到了香喷喷的肉味.

Raw meat must be kept separate from cooked meat.

生肉和熟肉必须分开存放。

Do NOT place your cooked meat on the same plate or cutting board that you used for the raw meat.

别把你煮过的肉置于放过生肉的盘子或者砧板上。

The safety of cooked meat products is related to the hazard in food consumption chain.

熟肉制品安全与其在消费环节(由消费者摄入)食源性危害的存在有关.

Minced cooked meat or fish coated in egg and breadcrumbs and fried in deep fat.

切碎的熟肉或鱼肉，涂上一层鸡蛋和面包屑，然后在深油里炸。

China is the big country of meat production, the cooked meat is a favorite food, which is characterized by variety, unique taste, convenience food.

我国是肉类生产的大国，熟肉制品更是人们喜爱的食品，其特点是品种多样、味道独特、食用方便等。

Cooked meat contains very little vitamin C, notes Donald Beitz, a nutritional biochemist at Iowa State University.

爱荷华州立大学营养生物化学家DonaldBeitz指出，烹制过的肉类的维他命C含量很少。

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

The detection rate of intestinal pathogenic bacteria in cooked meat, bread and aquatic products were ( 2.95%,) 1.59% and 2.66% respectively.

熟肉类食品、面包糕点类食品及水产类食品肠道致病菌检出率分别是2.95%、1.59%、2.66%；

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）。

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

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）。

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）。

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

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）。

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