They defined processed meat as any meat preserved by smoking, curing or salting, or with the addition of chemical preservatives.
他们将加工肉制备界定为经过熏制、腌制和用化学添加剂处理过的肉制品。
Nitrite is used for curing meat.
亚硝酸盐一般用于加工肉类食品。
After curing remove meat from the brine, wash, and hang up to dry for 24 hours.
腌制完成后，将牛肉从盐汁中取出，冲洗，并悬挂干燥24小时。
After curing, remove meat form the pickle; wash and dry or smoke.
腌制完成后，将牛肉从腌汁中取出，洗干净并进行干燥或烟熏。
Curing is an important method to preserve meat.
腌制是保存肉的一种重要方法。
Effect of curing conditions, added amount of chicken fat in product and methods of drying on tissue structure, mouth feel and flavour of Minced chicken Breast Meat Roupu were studied.
试验对鸡胸肉糜脯的腌制条件、鸡腹脂添加量及脱水方法对产品组织状态、口感和风味的影响进行了研究。
Curing factories inject salty liquid directly into the meat.
腌肉加工工厂直接将盐水注入肉里面。
Today, the meat processing industry speeds up the curing process.
现在，肉类加工业加快了腌制的过程。
In addition to preserving the meat , curing gives it additional flavour. Sugar or honey and spices are sometimes added to further enhance flavour.
为了保存肉类而添加其它的调味品。加蜂蜜或糖，可以产生特殊香味。
This paper summarized the current research development of nitrite-free curing agent for meat and its products.
本文综述了肉类及肉制品中无硝腌制剂的研究进展。
Curing meat is a traditional method used by many cultures.
肉的腌制方法是一种被许多国家采用的传统的方法。
In this paper, the security of low salty dry-cured meat was studied by using low-temperature, compound curing agent, desiccation, vacuum packing and fermenting maturation technology.
采用低温、复合腌制剂、干燥、真空包装、发酵成熟等工艺过程，进行低咸度腌肉制品安全性研究。
Salt kills bacteria by extracting water from their cells by osmosis, hence its use in curing meat.
盐能杀死细菌是利用渗透作用将细胞中的水分吸掉。
Their recommendations include avoiding processed meats such as ham, bacon, salami or any other meat preserved by smoking, curing or salting;
他们建议大家不吃加工过的肉类如火腿、熏肉、腊肠或其他经过烟熏腌制的肉类制品；
Their recommendations include avoiding processed meats such as ham, bacon, salami or any other meat preserved by smoking, curing or salting;
他们建议大家不吃加工过的肉类如火腿、熏肉、腊肠或其他经过烟熏腌制的肉类制品；
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