- 更多网络例句与肋条肉相关的网络例句 [注：此内容来源于网络，仅供参考]
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The 16 cuts, according to their meat quality, were classified into 3 major characteristics groups: tenderloin, high rib, ribeye and striploin were classified as one group, belonging to high grade meet; fore beef shank, rear beef shank, beef flank, beef neck, knuckle, triangle meat and beef shoulder were classified into the second group; silverside, topside, beef rump, rib cut, and brisket, the third group.
聚类分析结果表明牛柳、上脑、眼肉、西冷4个部位的牛肉在品质上相似而聚为一类，属于高档牛肉；会牛扒、米龙、臀肉、肋条和胸肉则划归为第二类，属于中档牛肉；前腱、后腱、牛腩、牛前、和尚头、前柳和肩肉则聚为第三类，属于一般档次的牛肉。
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Eight Qinchuan cattles(3 males,3 females and 2 steers) were slaughtered and carcass were divided up to 16 retail cuts: tenderloin, striploin, ribeye, high rib, brisket, rib cut, beef rump, topside, knuckle, silverside, fore beef shank, rear beef shank, triangle meet ,beef neck and beef shoulder, from which the following items, including content of water, crude ash, crude fat, crude protein, meat colour, pH value, tenderness and water holding capacity were measured.
本研究选取发育正常、健康无病、年龄在1.5岁的秦川牛公牛3头、母牛3头、阉牛2头共8头牛进行屠宰，对牛柳、西冷、眼肉、上脑、胸肉、肋条肉、臀肉、米龙、膝圆、黄瓜条、牛前腱、牛后腱、牛腩、牛前柳和牛前等16个部位取样进行水分、粗灰分、粗脂肪、粗蛋白、肉色、pH、嫩度和系水力8项指标测定。
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I Material and cutting: choose Debone fresh ribs, cut them into 45cm-long and 4cm-wide pieces.
原料与修整选择新鲜的猪肋条肉，去骨后，切成长约45厘米、宽约4厘米的肉条。
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With regard to the fresh bread mainly Westerners, is essential to a baking project, in addition to bake bread, can also block Leitiao pig meat, whole chicken, a whole duck, grilled whole fish.
对于以面包为主食的西方人来说，烤是必不可少的一项工程，除了可以烤面包外还可以整块猪肋条肉、整鸡、整鸭、整鱼的烤。
- 更多网络解释与肋条肉相关的网络解释 [注：此内容来源于网络，仅供参考]
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baconer：咸肋条肉;肥的肋条肉
bacon tree 熏肉架 | baconer 咸肋条肉;肥的肋条肉 | bacony 脂肪质的;多油的
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grape mass：破碎葡萄
phansigar 谋财害命的暴徒 | grape mass 破碎葡萄 | slab bacon 厚块腌熏肋条肉
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bacony：脂肪质的;多油的
baconer 咸肋条肉;肥的肋条肉 | bacony 脂肪质的;多油的 | bactereochlorophyll 菌叶绿素
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bacon beetle：腊肉虫
bacon and eggs 腊肉荷包蛋(西荣名) | bacon beetle 腊肉虫 | bacon belly 肋条肉
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rib cut：肋条肉;排骨肉
(带肋骨)里脊肉 rib and loin | 肋条肉;排骨肉 rib cut | 腰眼(里脊肉) rib eye