beef fat
英 [biːf fæt]
美 [biːf fæt]
牛油；牛肉脂肪
双语例句
- Gracer says a bowl of grasshoppers has more vitamins than beef and is lower in fat& and uses far fewer resources to produce.
格雷瑟说一碗蚱蜢的维生素比牛肉多，脂肪含量却更低，而且饲养蚱蜢所需的资源要少得多。 - The American Diabetes Association recommends that meat eaters opt for Choice or Select grades of beef that are trimmed of fat.
美国糖尿病协会建议肉食者选择除掉脂肪的特选级（Choice）或可选级（Select）牛肉。 - Beef fillet. Those evenly marbled with fat are the best. It means the meat-fat ratio are just equal, and hence beef will be very tender.
牛柳宜选取雪花纹平均分布在肉身者为佳，表示肉与脂肪比例相若，肉质会较松化。 - They advise people to eat more fresh fruits and green vegetables and less meat such as pork and beef because meat contains more fat than fish and poultry.
劝告人们多吃水果和绿色蔬菜，少吃猪肉、牛肉等肉食，因为肉类比鱼和家禽含有更多的脂肪。 - Thermal probe method is used to determine thermal conductivity of fish, pig muscle, beef and fat in low temperature.
本文用探针法对低温下鱼肉、猪瘦肉、牛肉和脂肪的导热系数进行了测量研究。 - Frank: It's best beef. I'm preparing goulash for supper. He bought a piece of haunch meat with neither too much fat nor muscle. it was suitable to cook bouilli.
法郎克：是上等牛肉。我要弄红脍牛肉作晚餐。他买了块后暸肉，肥瘦合宜，正好做红烧肉。 - In the Cuisine Minceur version, whatever the butcher may say, veal and beef should be cooked "naked" and not wrapped in layers of fat.
不管屠夫怎么说，依清淡菜的做法，小牛肉和牛肉应该清煮，而不是裹着层层肥油煮。 - Beef marbling grading which measures fat density in the loin eye is the most important parameter of carcass grading.
大理石花纹评分是针对眼肌区域的牛肉脂肪密度的测量，是评定牛肉等级的主要参数。 - Obtained from beef fat; used in making margarine and soap and in lubrication.
从牛脂中提取，用于制造人造黄油、肥皂及润滑油。 - Third-grade soybean oil took the place of plant oil in proportion to improve the color of beef fat.
用一级大豆油与三级大豆油适当调配，来改善肥牛脂肪的颜色。 - Import the strength beef steak in Philippines and select the ox willow imported for use, nutritious, little muscles do not have fat oil, flavor is fragrant and soft.
进口菲力牛扒选用进口的牛柳，营养丰富，少筋无肥油，味香嫩。 - Modern beef cattle produce more meat than fat, and they grow quickly.
现代肉牛产的肉比脂肪多，而且，它们长得很快。 - The beef is less in proportion and the low-grade products in the meat at exit of our country, through develop artificial beef fat, inject with this low-grade beef is it improve quality of beef our mainly studying the purpose.
我国在出口肉类中牛肉所占比重较少且为低档产品，我们的主要研究目的是通过研制出一种人造肥牛脂肪，以此来提高牛肉的品质。 - The analytical results of acid value, POV, total bacteria count indicated that the qulity of artificial beef fat had some decline during storage, but it still met edible standards.
酸价、过氧化值、细菌总数的分析结果表明：肥牛脂肪在贮藏过程中品质有所下降，但仍符合食用标准。 - Thirdly, beef contains less fat than pork, less water than mutton.
牛肉比猪肉含脂肪少，比羊肉含水率低，在感官性状上更易于被销费者接受。 - Quality improvement of W/ O artificial beef fat
W/O型人造肥牛脂肪的品质改进研究 - Preparation and Technical of O/ W Beef Intramuscular Fat
O/W型牛肉肌内脂肪的配制工艺 - When the third-grade soybean oil accounted for the plant oil 10%, the yellow and lightness of beef fat emulsion was most close to that of natural tallow.
三级大豆油添加量为10%时，肥牛脂肪的黄度与亮度与天然牛油最接近。 - This paper studied the processing technology of beef-sausage, including the ratio of beef to port fat and the quality improvement methods.
本文研究了牛肉灌肠的加工工艺，通过探究牛肉灌肠中净牛肉与猪肥膘肉的比例、牛肉的腌制及品质改良方法，筛选出最佳的工艺参数。 - Low-fat sausages were prepared with lean beef weeded out visible fat and connective tissues, and no fat was added.
试验选用优质牛肉，剔除可见脂肪和结缔组织，不添加任何脂肪，制备低脂牛肉灌肠制品。 - The influence of two emulsifiers, two proteins, and salt on emulsion stability of mock beef intramuscular fat ( BIF) were studied, and also to make sure their proper concentrations.
对模拟脂肪的配制工艺参数进行优化，并对显著影响模拟脂肪乳化稳定性的乳化剂、蛋白质和盐等因素进行进一步研究，确定最优配比。 - The cis-9, trans-11 CLA isomer is the major isomer found in ruminant fat; this isomer typically represents 80% to 90% of the total CLA in milk fat, and its proportion in beef fat is less.
c9，t11-CLA是反刍动物脂肪中CLA的主要异构体，其在乳脂中占80%-90%，在肉中要稍低。 - During storage 〔( 4 ± 1) ℃, 21 d 〕, the emulsion stability of the artificial beef fat could remain above 97%.
肥牛脂肪在贮藏期〔（4±1）℃，21d〕内，乳化稳定性保持在97%以上。 - A solid sov sauce of beef flavour is prepared by employing the oxidied beef fat, soy sauce and the sulfur-containing compouds and Maillard reactions.
以氧化牛脂、酱油及含硫化合物为原料，通过Maillard反应，制备一种固体牛肉味酱油。 - Speckle noises are similar to intramuscular fat pixels in beef image, and they must be removed if intramuscular fat pixels need to be correctly separated from beef muscle pixels.
牛肉图像中的斑点噪声与肌内脂肪的颜色特征相似，要准确提取牛肉图像中的肌内脂肪颜色特征，就必须先对斑点噪声进行滤除。 - The quality of beef meat is one of the main obstacles that hinder the further development of beef, superior product "beef fat" suit various kinds of edible method, belong to one top-grade beef.
牛肉的品质是限制我国牛肉大力发展的主要瓶颈所在，牛肉中的上乘之品肥牛适合各种食用方法，属一种高档牛肉。 - Beef tallow ( BT)-based plastic fat products account for a large number of shares in baking fats due to its advantageous properties, such as ideal plasticity temperature range, ease of practical application, and typical aroma after baking, lasting fragrance.
牛油基塑性脂肪产品具有理想的塑性温度范围，便于实际应用，同时经高温烘焙后具有典型的风味，留香持久。基于上述优点，其在烘焙型脂肪中占有大量份额。 - When an ordinary consumers first when you see a piece of beef, its most intuitive is the first impression of marbling, fat color and meat color, these three indicators are also the beef grading basis at home and abroad.
当一个普通的消费者第一眼见到一块牛肉时，其最直观的第一印象就是大理石花纹、肌肉色和脂肪颜色，这三个指标也成为国内外牛肉分级的基础。 - So far, molecular breeding, especially transgenic breeding, has been paid more attention. Through transgenic method, how to culture excellent beef cattle breed with good production performance and improve the content of intramuscular fat had been a hot point in present study.
目前，分子育种特别是转基因育种受到人们的关注，如何通过转基因方法培育优质肉牛品种，增加牛肉肌内脂肪含量成为研究的热点。