The meat industry has also responded to this demand, by offering 95%-fat-free ham and porkluncheon meats.
肉食产业也对这种需求做出了调整,他们推出了减少了95%脂肪含量的汉堡和午餐肉。
2
This article studies the feasibility of adopting fast pickling method in the production of porkluncheonmeat instead of traditional pickling method.
探讨了以速腌工艺代替传统的腌制工艺生产午餐肉罐头的可行性。
3
The color and lustre is one of the major quality guideline of porkluncheonmeat, its control is directly related to the influx amount of chromogenic reagent (nitrite).