| 1. | Beef cattle meat . conditions for valorizing the tenderness potential
菜牛肉.维持嫩度的条件 |
| 2. | Study on factors influencing the tenderness of low temperature ham
影响低温火腿肉嫩度因素的研究 |
| 3. | Warnepebratzler ' s apparatus of measuring shearing strength is general1y used by intemationa1
国际以wamer - - bratzler剪切仪成为通用的肌肉嫩度计。 |
| 4. | So , the advanced methods of science and technology must be used to measure the tenderness of meat and foods
则必须用先进的科技手段测量肌肉与食品物质的嫩度。 |
| 5. | The system is the basement to improve , enhance and perfect the functions of measure system of meat tenderness
本设计为进一步提高和完善肌肉嫩度测量系统的功能奠定了基础。 |
| 6. | My subject study stress on measuring the tenderness of meat . it ' s core is the measurement of shearing strength
本文研究对象的重点是测量肌肉的嫩度，其核心是测量肌肉的剪切力。 |
| 7. | The tenderness of meat is important character of food . it is one of the most important guide lines in haing , breeding and the processing of meat production and concemed by consumer
肉的嫩度是重要的食用品质，历来为消费者、畜牧育种、饲养乃至肉食品加工业所最为关心和重视的指标之一。 |
| 8. | The new methods and functions of measurement are required by the development of science and technology that make the apparatus have characters of high precision , velocity , reliability , digital display and potab1e
随着科技进步对嫩度仪的测量方法提出了新的要求、新的功能，要使测量仪达到高精、快速、可靠、数显、便携。 |
| 9. | Then build in and run the apparatus . based on the function keys on the panel of apparams to seiect the keys and measure the value of shearing strength and through the windows display the va1ue of shearing strength . conclusionsi l
然后把实验机整机安装、运行，根据嫩度仪面板上的功能键，选择按键，测量不同的剪切力值，通过显示窗口读出测量的剪切力值。 |
| 10. | Chen runsheng , lei detian and ma xiaoyu , the professors of northeast agricult ' ural university , had first put forward the concept of tenderness of meat , and had taken the lead in developing apparatus of the meat tenderness in our country
东北农业大学陈润生教授从80年代初从事猪肉质研究并与雷得天、马小愚教授首先提出了嫩度概念，率先在我国共同研制了肌肉嫩度仪。 |
