cured meat

The cured meat fat changes under different store temperature: the vacuum packing products, stores at 4 ℃ and 25 ℃, moisture content of which does not obviously changed and presents a dropped tendency.

不同贮藏温度下腊肉脂肪的变化情况：真空包装下的产品，在4℃和25℃贮藏，其含水量均呈下降趋势，变化无明显差异。

He said that someone had brought him some cured meat from his hometown.

他说因为家乡带来了一块腊肉。

HPLC method to Determine the Benzoic acid and Sorbic acid in Cured Meat and Comparison of Pre-treatment

HPLC测定腌熏腊肉中苯甲酸、山梨酸及前处理方法比较

Cured meat becomes gray.

腌制后的肉颜色变得暗淡.

The application of TBHQ on Cantonese cured meat during storage was studied according to peroxide value and acid value.

以过氧化值和酸价为指标，研究了TBHQ在广式腊肉中的应用效果。

Vacuum-packed products developed in its warranty period, the total number of colonies of cured meat products stored at room temperature under the conditions of more than 1.5 x 106, and 120 days to 150 days the total number of colonies of both products increased significantly.

真空包装产品在其所制定的保质期内，腊肉产品的菌落总数在室温储存条件下超过1.5×106，且在120天到150天两种产品菌落总数增加明显。

Effect of sodium nitrite on aldehyde generated from the fatty acid oxidation of dry cured meat cut

亚硝酸钠对干腌肉块脂肪酸氧化源醛类挥发性化合物的影响

This is the first study to establish a direct connection between cured meat consumption and COPD.

该研究首次证实,食用咸肉与慢阻肺发生直接相关.

Isolation and Identification of Staphylococci in Chinese Traditional Cured Meat and its Application

中国传统酸肉中葡萄球菌的分离鉴定与应用研究

Cooking cured meat can provide extra safety to prevent the possibility of infection.

将腌制后的肉煮熟，能为预防可能的感染提供额外的保险。

Nitrites are added to cured meat such as bacon, hot dogs and cured ham as preservative, colour or as anti-bacterial agents.

亚硝酸盐通常是作为防腐剂或颜料或抗菌剂添加于咸肉中，例如熏肉、热狗、火腿。

Study on the Lipid Oxidation and Its Influence Factors of Cured Meat

腊肉中脂肪氧化变化及其影响因素研究

Different storage methods, coliform MPN value of cured meat products did not exceed national standards.

不同贮藏销售方式下，腊肉制品的大肠菌群MPN值均未超出国家标准。