腊肉

他说因为家乡带来了一块腊肉。

He said that someone had brought him some cured meat from his hometown .

不同贮藏温度下腊肉脂肪的变化情况：真空包装下的产品，在4℃和25℃贮藏，其含水量均呈下降趋势，变化无明显差异。

The cured meat fat changes under different store temperature : the vacuum packing products , stores at 4 ℃ and 25 ℃, moisture content of which does not obviously changed and presents a dropped tendency .

HPLC测定腌熏腊肉中苯甲酸、山梨酸及前处理方法比较

HPLC method to Determine the Benzoic acid and Sorbic acid in Cured Meat and Comparison of Pre-treatment

腊肉和香肠微生物群落DNA序列多样性指数和均匀度指数变化规律及幅度有一定差异。

There was some difference between bacon and sausage in the variation and magnitude of diversity index and evenness index and microbial community DNA sequence .

本文利用气相色谱对中式香肠和腊肉中游离脂肪酸（freefattyacids，FFA）组分及其在加工过程中的变化进行了研究。

Changes of free fatty acids ( FFAs ) during the processing of Chinese sausages and Chinese Bacon were analyzed by GC method .

4四川腊肉和香肠微生物群落DNA序列的丰富度指数、修正丰富度指数、多样性指数及均匀度指数随着加工贮藏时间的变化而变化。

The richness , abundance index correction , diversity index and evenness index of the microbial community DNA sequence of Sichuan bacon and Sichuan sausage were changed with storage time .

HACCP在腌腊肉生产中控制铅的应用近红外光谱定量检测腌腊肉制品品质的研究

Application of HACCP in Control of Pb in Bacon Production Quality Analysis of Chinese Bacon with Near Infrared Spectroscopy

本文以四川腊肉和香肠为研究对象，利用传统分离培养方法和RAPD技术分析了加工和贮藏过程中微生态系统变化规律。

The change of micro - ecosystem was analyzed during the processing and storage of Sichuan sausage and Sichuan bacon with culture-dependant method and RAPD molecular marker technology .

不同贮藏销售方式下，腊肉制品的大肠菌群MPN值均未超出国家标准。

Different storage methods , coliform MPN value of cured meat products did not exceed national standards .

以过氧化值和酸价为指标，研究了TBHQ在广式腊肉中的应用效果。

The application of TBHQ on Cantonese cured meat during storage was studied according to peroxide value and acid value .

确定了腊肉进行GC/MS分析的条件为：色谱柱：DB-5ms（30m×0.25mm×0.251μm）；

The condition of GC / MS is that capillary column : DB-5 ms ( 30m × 0.25mm × 0.25um );

5在RAPD与传统微生物培养法对四川腊肉和香肠加工贮藏过程中微生态系统变化的研究结果的比较分析中，两种方法检测得到的微生物多样性结果不完全一致。

In comparison with the results from classic microbiological methods reported , the results from RAPD were not completely consistent . The microbial diversity of Sichuan sausage and Sichuan bacon during the processing and storage by these two methods were inconsistent .

我点了龙虾沙拉，格雷则要了份麦卡锡沙拉（mccarthysalad），它用甜菜、鸡肉、鸡蛋、西红柿、奶酪、腊肉与鳄梨而成，名字就取自波罗餐厅老板，也是由他首创。

I choose a lobster salad while grey asks for the McCarthy salad a mix of beets , chicken , eggs , tomatoes , cheese , bacon and avocado named for the Polo lounge patron who created it .

通过以上研究，确定了新型湘西腊肉的生产工艺：试验表明腌制剂最佳配方为：食盐2.5%、白酒1%、白糖1%、亚硝酸钠0.01g/Kg；腌制时间为48h。

The new production process for Xiang-Xi preserved ham is : Experiments show that the best formula for pickled is : salt 2.5 % , 1 % Liquor , 1 % sugar , sodium nitrite 0.015 .

我国传统腌腊肉制品存在的问题及对策

The Problem and Strategy Existing in the Traditional Curing Meat Products

添加木瓜蛋白酶对腊肉风味的影响研究

Study on the effect on Chinese-bacon flavor by additon of papain

传统湖南腊肉中产香葡萄球菌的筛选及鉴定

Selection and Identification of Aroma Producing Staphylococci from Hunan Traditional Bacon

腊肉加工过程中脂质分解及氧化的研究

Study on lipolysis and oxidation during the processing of Chinese bacon

酶制剂加速腊肉腌制过程的研究现状

Research on Enzyme Preparation to Accelerate the Procedure of Curing Preserved Ham

腊肉低温贮藏过程中营养价值及食用安全性研究

Study on Nutritive Value and Safety of Bacon Lay in Low Temperature

土家风味薇菜-腊肉即食食品加工工艺及质量控制

Preparation and Quality Control of Osmund-Bacon Instant Food with Tujia Minority Flavor

农家腊肉冷熏加工过程中挥发性风味物质的变化

Changes of Volatile Flavor Compounds in Traditional Chinese Bacon during Cold Smoking

腊肉中脂肪氧化变化及其影响因素研究

Study on the Lipid Oxidation and Its Influence Factors of Cured Meat

腊肉生产过程中皮下脂肪游离脂肪酸变化的研究

Changes of free fatty acids in subcutaneous tissue of chinese bacon during processing

低盐腊肉在加工过程中的菌相变化初探

Microbial changes in low salt preserved ham during processing

腊肉加工和贮藏期间菌相变化和理化变化

Microbial , Physical and Chemical Changes during Processing and Storage in Chinese Bacon

低硝腊肉天然着色剂的筛选

Screening natural pigments for making low nitrite Chinese bacon

湖南腊肉源产香葡萄球菌的筛选、鉴定及其产香机理研究

Identification of Staphylococcus Spp. Isolated from Hunan Bacon and Its Mechanism of Aroma-production

《乡村的饭菜》好吃！腊肉真香！

The dishes of country Delicious ! How nice the preserved ham is .

我想尝尝他们的腊肉奶酪汉堡包。

I think I 'll try their bacon cheeseburger .