肉色
- flesh;incarnadine;carneose;carneous;carnation
![肉色](../cache/1407323.jpg)
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(1) [incarnadine] 淡黄色中略带红的颜色,近似皮肤色
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(2) [carnation]∶人类肉体的可变的颜色,平均为小粒珍珠的颜色
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有斑点的鼻镜或肉色鼻镜属于缺陷。
A spotted or flesh colored nose is to be penalized .
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雄鸟鼻包为淡蓝色,雌鸟为肉色。
The pale blue bag for male and female for flesh .
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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)。
No significant effect was observed in PH , drop loss , cooked meat percentage and meat color .
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含CO气调包装对冷却肉货架期和肉色的影响
Effect of Modified Atmosphere Packaging with Carbon Monoxide on Shelf Life and Color of Chilled Meat
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关中黑猪和蕨麻猪的肉色和大理石纹均差异不显著(P0.05),均接近理想状态。
Meat color and marbling showed non-significant difference ( P0.05 ), closely to the ideal state .
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喷涂维生素A、维生素E对冷藏期间延边黄牛肉色和氧化稳定性的影响
Influence of spraying vitamin A and vitamin E on the color and antioxidative stability of cooled beef from Yanbian cattle
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肥育期添加200mg/kg的VE对肉色、pH值及滴水损失等肉质指标无影响;
The color score , pH and drip loss were not influenced by supplementation with 200 ? mg / kg VE in finishing period ;
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高铁肌红蛋白还原酶活力与肉色稳定性的研究HA对铁屑还原去除水中六价铬的影响
Relationship between Metmyoglobin Reductase Activity and Meat Color Stability ; Reductive removal of Cr ( VI ) by iron filings in the presence of humic acid
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猪屠宰后,测定猪的胴体长、眼肌面积、肉色评分、大理石纹、pH疽和滴水损失,以及肌肉中的蛋白质和脂肪含量。
Carcass length , Lion - eye area , color of meat , marbling score , pH value , drip loss and fat : protein rations of pigs were detected after pigs were slaughtered .
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两种方法获取的80头猪胴体背最长肌肉色参数经逐步回归和BP人工神经网络建立了肉色预测模型并对其预测效果进行了比较评价。
Color features from 80 carcass longissimus dorsi muscles were used to establish color score prediction models by stepwise regression and BP artificial neural net work ( ANN ) and the prediction models were evaluated comparatively .
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仙居鸡的胸肌肉色、失水率、粗蛋白含量显著低于固始鸡(P<0.05),而胸肌水分含量、粗脂肪含量则显著高于固始鸡(P<0.05)。
The breast muscle color , water loss rate , content of crude protein of Xianju Chickens are significantly lower than Gushi Chickens , and the breast muscle water content , content of crude fat of Xianju Chickens are remarkably higher than Gushi Chickens .
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能极显著地降低猪肉品质,使pH值、肉色和肌内脂肪含量降低,并使肌肉的系水力变差(P<0.01);
As meat quality traits be considered , the N allele will highly significantly decrease the pH value , meat color , intramuscular fat content and increase the drip loss ( P < 0.01 ) and will cause the worse of meat quality .
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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。
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 .
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饲料中添加半胱胺可改善肉色,而肌肉PH1值、嫩度、肌内脂和系水力在各组间差异均不显著。
There are no difference on PH 1 , tenderness , intro muscular fat and water holding capacity within three groups .
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粗蛋白、灰分、结缔组织滤渣、MFI、蒸煮损失、失水率、系水力和肉色是影响不同部位羊肉嫩度差异的重要因素。
Crude protein , ash content , connective tissue residue , MFI , cooking loss , water loss , water holding capacity and colour were main factors to affect the tenderness of lamb from different anatomical locations .
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肉的颜色变化机理及肉色稳定性因素研究进展
Advance in research on fleshcolor transformation mechanism and its stability factors
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肉色和人造的程序制造比较低的大气新鲜的空气。
Natural and artificial processes manufacture ozone in the lower atmosphere .
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大部分消费者喜爱肉色、简洁大方的款式。
Most consumers prefer flesh-colored , simple and elegant style .
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甘薯块根类胡萝卜素与薯肉色的研究
Studies on Carotenoid and Flesh Color of Root Tuber in Sweet Potatoes
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紫肉色甘薯新品种福薯9号的选育和栽培要点
Breeding and cultivation of high quality purple sweet potato , Fushu 9
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肌肽对牛肉糜肉色及脂肪氧化的影响
Effects of carnosine on color stability and lipid oxidation of beef patties
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肉色和胫色明显降低(P<0.05);
Meat color and shank color decreased significantly ( P < 0.05 ) .
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黄褐色,肉色或金属色跟任何单品都可以搭配。
Tan , nude , or metallic colors will match just about everything .
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肉色或棕褐色与鼻不符合标准。
Dudley , flesh-colored or brown nose shall disqualify .
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这个姑娘说,她穿着肉色的紧身衣,戴着金色的假头盔。
Said this girl , arrayed in pink fleshings and an imitation golden helmet .
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肉色评分在3~4.5之间;
The score of meat color was 3-4.5 ;
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在肉质性状上,T基因具有增加肌肉失水率、降低肉色评分的效应。
T gene decreases the water holding capacity of muscle and meat color scores .
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研究了仪器测定对冷却猪肉肉色客观评定分级的效果。
Effects of different postmortem chilling technologies on chilled pork color and quality classification ;
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不同硒源对肥育猪鲜肉肉色和滴水损失的影响
Effects of Different Selenium Source on Fresh Meat Color and Drip Loss in Finishing Pigs
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延边黄牛牛肉质量分级肉色脂肪色标准图谱的制作
Making Meat Color and Fat Color Standard Map of Molar Grade Standard of Yanbian Cattle