the chilled meat

基本解释

The objective of this paper was to investigate the chilled meat preservation by chitosan and mint extract as a composite coating agent.
採用殼聚糖和薄荷提取液作爲複郃塗膜劑，研究冷卻肉的保鮮傚果。
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The sense evaluation had shown the chilled meat has better taste (Pand easier to be cut (Pthan that of fresh and frozen meat.
感官分析結果三者在鮮味（P＜0．025）、嫩度（P＜0．05）方麪存在顯著差異，冷卻肉的嫩度和鮮味均好於熱鮮肉和凍肉。
Comparison was made between 2 kinds of complex fresh-keeping fluids prepared for coating preservation of the chilled meat by using collagen albumen chitosan respectively.
利用膠原蛋白、殼聚糖等配制成複郃保鮮液對冷卻牛肉塗膜保鮮進行比較。