Buy: fresh meat, chilled meat (lamb, beef).
采购：鲜肉，冷冻肉(羊肉，牛肉)。
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。
This paper Outlines a variety of preservative methods of chilled meat, and summarizes the microbial prevention of raw materials before turning into chilled meat.
本文主要概述了冷却肉的各种保鲜方法，以及成为冷却肉之前原料肉的微生物控制情况。
Chilled and frozen meat products require an uninterrupted cold chain during storage, transportation and display and have a short shelf life.
冷藏肉制品和冷冻肉制品在储藏、运输和陈放期间要求冷链不间断，而货架寿命并不长。
Most meat products are marketed to consumers chilled, frozen or canned.
出售给消费者的大部分肉制品都是冷藏的、冷冻的，或罐装的。
Comparative study on edible quality of chilled, fresh and frozen meat by physical and chemical inspection and sense evaluation had been made.
本文从理化测定和感官评定两个方面对冷却肉、热鲜肉及冻肉的食用质量进行比较研究。
Our work is to supply fresh, chilled and frozen meat and meat products. It goes about pork, chicken, beef and different by-products (lungs, hearts, kidneys, ears, fat).
我们的工作是为客户提供新鲜、冷冻肉类和肉副类产品，包括猪肉、鸡肉、牛肉和其他副产品(肺、心、肾、耳朵、脂肪)。
Meat of sheep or goats, fresh, chilled or frozen.
鲜、冷、冻绵羊肉或山羊肉。
Pig fat free of lean meat and poultry fat not rendered or otherwise extracted, fresh, chilled, frozen, salted, in brine, dried or smoked.
未炼制或用其他方法提取的不带瘦肉的肥猪肉、猪脂肪及家禽脂肪，鲜、冷、冻、干、熏、盐腌或盐渍的。
Ideal as an aperitif and with seafood or white meat. Served chilled.
最好做开胃酒，并且与海鲜和白肉搭配。冰镇后饮用。
This study was carried out to explore acceleration of ageing of chilled beef and improvement of meat tenderness by high-voltage electrical stimulation (HVES).
本研究探讨高压电刺激对促进冷却牛肉成熟及改善牛肉嫩度的作用。
Its balanced natural acidity on the palate makes ideal to share seafood and white meat; served chilled.
其酸度自然、平衡度良好，适合搭配海鲜、白肉食用或冰镇饮用。
But the disadvantage of the vacuum packaging was that chilled pork during storage would turn dark purple, not naturally red, however the meat could still remain natural red, after vacuum disappeared.
但是真空包装的缺点就是真空组的冷却猪肉在贮存过程中呈暗紫红色，并不是呈现自然的红色，但真空消失后，肉仍然能恢复自然地红色。
But the disadvantage of the vacuum packaging was that chilled pork during storage would turn dark purple, not naturally red, however the meat could still remain natural red, after vacuum disappeared.
但是真空包装的缺点就是真空组的冷却猪肉在贮存过程中呈暗紫红色，并不是呈现自然的红色，但真空消失后，肉仍然能恢复自然地红色。
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