Using chilledbeef as materials, the effects of preservative film, bacteria and light on color change of chilledbeef were studied.
以冷鲜牛肉为原料，研究了保鲜膜、细菌和光照对肉色变化的影响。
2
This study was carried out to explore acceleration of ageing of chilledbeef and improvement of meat tenderness by high-voltage electrical stimulation (HVES).
本研究探讨高压电刺激对促进冷却牛肉成熟及改善牛肉嫩度的作用。
3
For chilledbeef and peanut, the linear regression equations between the concentration of specific hydrocarbons and dose were built with the correlation coefficient R2 more than 0.99.