the chilled meat

基本解释

The objective of this paper was to investigate the chilled meat preservation by chitosan and mint extract as a composite coating agent.
采用壳聚糖和薄荷提取液作为复合涂膜剂，研究冷却肉的保鲜效果。
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The sense evaluation had shown the chilled meat has better taste (Pand easier to be cut (Pthan that of fresh and frozen meat.
感官分析结果三者在鲜味（P＜0．025）、嫩度（P＜0．05）方面存在显著差异，冷却肉的嫩度和鲜味均好于热鲜肉和冻肉。
Comparison was made between 2 kinds of complex fresh-keeping fluids prepared for coating preservation of the chilled meat by using collagen albumen chitosan respectively.
利用胶原蛋白、壳聚糖等配制成复合保鲜液对冷却牛肉涂膜保鲜进行比较。