pork luncheon meat

基本解釋

The meat industry has also responded to this demand, by offering 95%-fat-free ham and pork luncheon meats.
肉食產(chǎn)業(yè)也對這種需求做出了調(diào)整，他們推出了減少了95%脂肪含量的漢堡和午餐肉。
This article stueies the feasibility of adopting fast pickling method in the production of pork luncheon meat instead of traditional pickling method.
探討了以速腌工藝代替?zhèn)鹘y(tǒng)的腌制工藝生產(chǎn)午餐肉罐頭的可行性。
The color and lustre is one of the major quality guideline of pork luncheon meat, its control is directly related to the influx amount of chromogenic reagent (nitrite) .
午餐肉的色澤是一項重要的質(zhì)量指標(biāo)，色澤的控制與發(fā)色劑（亞硝酸鹽）的添加量有直接的關(guān)系。