cooking loss的例句大全

Results indicate protein solubility, gel strength, cooking loss and dynamic viscoelastic properties of porcine leg myofibrils are pH dependents.

结果显示，猪后腿肌原纤维蛋白溶解性，凝胶强度，烹煮损失和动态粘弹性取决于pH。

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Addition of 0.3% dosage of tripolyphosphate reduced the cooking loss up to 1.0% approximately.

其中三聚磷酸钠的作用尤为明显，添加0·3%的三聚磷酸钠可以将肉丸的蒸煮损失控制在1·0%左右；

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Drip loss and cooking loss had no significant difference.

滴水损失和蒸煮损失方面则无显著差异。

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However, increasing protein concentration had a negative effect on protein solubility and positive effect on cooking loss.

但是，蛋白浓度的提高对蛋白溶解性不利而对烹煮损失有积极影响。

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Cooking loss ( P0.05) and shearing force ( P0.01) decreased linearly as dietary DE concentration was increased.

而蒸煮损失（P0.05）和肌肉剪切力值（P0.01）随日粮消化能水平的提高呈线性降低。

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Furthermore, we determined the cooking loss of meat and the solubility of collagen.

另外，本试验对肉的蒸煮损失和胶原蛋白的溶解度进行了测定。

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Results showed that both the varieties and contents of HAAs and the cooking loss of duck breast increasing along with increasing cooking temperature and time.

结果表明，加工鸭肉的烹调损失及杂环胺的含量与种类随着加工温度的升高与时间的延长而增加。

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Processing indicators: Calf yak meat water holding capacity, cooking loss were 69.43% and 66.84% respectively, significantly higher than adult yak ( P0.05), but the water loss rate was 20.57%, significantly lower than the adult yak ( P0.05). 6.

加工指标：犊牦牛肉的系水力、熟肉率分别为69.43%、66.84%，显著高于成年牦牛（P0.05），而失水率为20.57%，显著低于成年牦牛（P0.05）。

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Cooking loss of A1-class and A2-class sirloin were significantly higher than that one of A4-class ( p0.01).

A1、A2级西冷的蒸煮损失极显著高于A4级（p0.01）。

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The intramuscular fat ( IMF) was positively related with pH1, pH2, and muscle fibre density, but negatively with muscle cooking loss, shear force value and fibre diameter.

结果表明，肌肉IMF与pH1、pH2、肌纤维密度呈正相关，而与烹饪损失、肌肉剪切力、肌纤维直径呈负相关。

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The levels of the hepatic ME activity and muscle dropping loss, and cooking loss and shear force value of chicken fed soybean lecithin also decreased.

在日粮中添加大豆磷脂可以显著降低肝脏苹果酸酶（ME）活性以及降低肌肉的滴水损失、烹饪损失、剪切力。

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Using water retention, the total colonies number and sensory evaluation as index, the results show that: rapid cooling and cold Eviscerate combination process storage loss and cooking loss were minimums, illustrate this process can improve the water holding capacity of chilled meat.

结果表明：快速冷却与冷剔骨结合工艺冷却肉的贮藏损失、蒸煮损失最低，说明此工艺能提高冷却肉的保水性。

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In terms of sensory quality, white and milky white fat meats have an advantage over light yellow and yellow fat meat, their cooking loss, tenderness and shear stress significantly better than light yellow and yellow fat meat ( p0.05).

在感官品质方面，白色和乳白色脂肪的肉比浅黄色和黄色脂肪的肉有优势。其嫩度、剪切力值和蒸煮损失显著的优于浅黄色和黄色脂肪肉（P0.05）。

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In Floor-reared group and free-range group gait score, feather score were not significant ( P 0.05). Between the two treatment groups pH1, pH2, crude fat, crude protein, cooking loss were not significantly different ( P0.05).

平养组和散养组步态评分、羽毛评分差异不显著（P0.05）。两处理组间的pH1、pH2、粗脂肪、粗蛋白、烹饪损失差异均不显著（P0.05）。

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Four health and 1~ 2 ages crossbred gayal ( gayal × yunan yellow cattle) were selected, their meat characteristic of pH, water loss, tenderness ( shear force), cooking loss, colour and flavor were determined.

选择健康、年龄1～2岁的大额牛×云南黄牛的杂交大额牛4头，对其在pH值、失水率、剪切嫩度、熟肉率、肉色、风味等肉质特性进行了测定。

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How to preserve vitamins in food from loss during storage and cooking procedures?

于烹调和贮存食物方面，如何保存食物中的维生素？

provided by jukuu

As the results showed: cooking time, loss and yields were significantly ( p ≤ 0.05) affected by type of protein added.

结果显示：烹煮时间，烹煮损失和得率都会受蛋白添加的不同外源蛋白的显著影响（P≤0.05）。

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All three methods gave no significant loss of total glucosinolate analyte contents over these cooking periods.

这三种方法对硫代葡萄糖酸盐总量的分析在烹饪过程中没有明显的丢失。

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For many Michelin star restaurateurs, the restaurant is a loss leader whose fame allows the chef to charge high speaking or private cooking fees; others start lines of premade food or lower priced restaurants.

很多米其林餐厅其实都是在赔本赚吆喝，它的名声使大厨能够赚取很高的私人烹饪费，还有些米其林餐厅则做起了低成本的配套食品和低价餐厅。

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pork balls can be steamed, fried, stew boil, etc. , but the stew is the best way of cooking, not the loss of nutrients, and not greasy.

猪肉丸子一般可以汆、炖、蒸、炸等，但炖是最好的烹调方式，营养不流失，且不油腻。

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