肉质的

But effect factor to meat quality are variety,such as hereditary,produce administrant and so on.

最近几年对肉质影响因素的研究比较多，具体可分为：遗传因素、营养因素和生产因素等。

It is lack of fishbone, but abundant in alimentation, especially in protein.

黑龙江大马哈鱼肉质细嫩，味道鲜美，营养丰富，既可鲜食、又可盐渍或熏制食用，是难得的佳肴。

Fruit berrylike or drupe with evident fleshy mesocarp, undivided or divided at maturity into 2-4 mericarps; trees or shrubs.

果浆果状或核果具明显肉质中果皮，成熟时裂的不裂或进2-4分果爿；乔木或灌木 6

Jiuse Lu breeding of wild animals domesticated plants, is approved by the State Forestry Department's key national wildlife breeding plants, Founder mountains brand pork is the result of special bloodstock wild boars genetically modified, it has changed the purebred wild boar meat rough, Shortcomings of poor taste, with succulent Cuinen, nutrient-rich, unique flavor, lean meat percentage high-and low-fat, and other advantages, especially linoleic acid composition is more than twice the pigs, to promote human growth and development, the degradation of cholesterol, prevention Coronary heart disease, cerebral thrombosis and vascular sclerosis and other effects, a greater role in health tonics.

九色鹿野生动物驯养繁殖厂，是经国家林业部批准的国家重点野生动物繁殖厂，方正山林牌特种野猪肉是经过纯种野猪遗传基因改良后，它改变了纯种野猪的肉质粗糙、口感差等缺点，具有肉质脆嫩、营养丰富、风味独特、瘦肉率高、低脂肪等优点，尤其是亚油酸成份是家猪的二倍以上，能促进人体生长发育、降解胆固醇、预防冠心病、脑血栓与血管硬化等功效，有较大的保健滋补作用。

Weather fresh onion or onionskin dry powder, the yield of polysaccharides obtained by microwave-assisted freeze thawing was the most, and the content of polysaccharicle obtained by utrasonic wave was the most. The yield of polysacchalides obtained by microwave-assisted freeze thaucing in onionskin was 3.58%(the content of polysaccharides was 63.9%); and its yield in fleshy parts was 3.15%(the content of polysaccharides was 62.0%).

不管是新鲜洋葱肉质部分还是洋葱皮干粉，微波辅助冻融法提取的多糖的得率最高，超声波法提取的多糖的含量最高，其中微波辅助冻融法提取洋葱皮中多糖得率为3.58%(含量为63.9%)；肉质部分多糖得率为3.15%（含量为62.0%）。

The results showed that POD activity increased at first and then decreased in the skin and flesh of root. The peak occurred at 40 d and 60 d in the skin and flesh, respectively. POD activity in the skin was higher than that in the flesh at 30 d and then contrary results were observed. The higher POD activity was, the more POD isoenzyme was. The pattern of POD isoenzymes was different between skin and flesh at different vegetative growth stages. POD isoenzymes in the skin were composed of five monomers and four dimers while five dimers or two monomers, two dimers and one tetramer in the flesh. POD isoenzymes in the root were mainly acidic. POD localized mainly in the cell walls of periderm, cambium, xylem ray, xylem vessels and primary xylem.

结果显示，心里美萝卜营养生长期肉质根的皮和肉中POD活性均先升高后降低，分别在播种后第40 d和60 d出现峰值，30 d时皮中POD活性高于肉，之后则相反，酶活性最高时同工酶数目也最多，不同时期，皮和肉中同工酶种类不同；皮中POD同工酶由5个单体和4个二聚体组成，而肉中由5个二聚体或2个单体、2个二聚体和1个四聚体组成，均以酸性同工酶为主；组化定位显示POD主要分布在肉质根的周皮、形成层、木射线、木质部导管和肉的初生木质部等的细胞壁附近。

Immortal grass gives birth to grass to belong to vivacious meat qualitative plant for red-spotted stonecrop section chief, plant provides lotus shape leaf dish, its breed is very much, xie Panzhi track comes 15 centimeters to have from 3 centimeters, form of spoon of fleshy qualitative leaf, top is pointed, what Xie Se depends on breed is different, have the quality such as grey green, deep green, olivine, red brown, xie Dingduan's needle has green already, also have red or purple, what popularity compares on the market at present is the variety that Xie Jian presents purple, xie Yuan is provided close toothed.

长生草为景天科长生草属多年生肉质植物，植株具莲座状叶盘，其品种很多，叶盘直径从3厘米至15厘米都有，肉质叶匙形，顶端尖，叶色依品种的不同，有灰绿。深绿。黄绿。红褐等色，叶顶端的尖既有绿色，也有红色或紫色，目前市场上比较流行的是叶尖呈紫色的品种，叶缘具细密的锯齿。

Research on Keeping Quality of Different Flesh Types of Prunus persica L.Niu Liang, Wang Zhiqiang, Liu Shu'e, Song YinhuaAbstract: Effects of post-harvest cold storage and Modified Atmosphere Package on fruit hardness, weight losing and soluble solid content of different peach or nectarine varieties were investigated. The results showed that:(1) There were obviously differences of fruit hardness among varieties of different flesh types. In room temperature, FH of '24-30' and 'Zhongtao No.2' went down slower than 'Zhongyoutao No.5' and 'Zhongyoutao No.10'. In cold storage, '24-30', FH of Zongyoutao No.5' and 'Zhongyoutao No.10' descent quickly after 2 weeks of storage while that of 'Shuguang' and 'Zhongtao No.2' quickly descent just after storage.(2) MA package could effectively slow down the decreasing of FH. There were obvious differences among different varieties while 'Zhongyoutao No.10' was less sensitive than others.(3) Soluble solid content went down after harvest and the procedure was slower in lower temperature. In room, MA package seems accelerate the descendent of SSC.

采用不同肉质类型的桃、油桃果实为材料，对采后低温和自发气调包装等对果实硬度、失重和SSC含量等的变化进行了研究，结果表明：(1)不同类型桃、油桃采后果实硬度变化差异较大，常温下24-30和中桃2号果实硬度下降较慢，而中油桃5号、10号较快，在冷库低温条件下，24-30、中油桃5号和中油桃10号两周后硬度出现迅速下降，而曙光和中桃2号在贮藏后即迅速下降，带皮硬度与去皮硬度之间有一定差异，但变化趋势基本一致；(2)MA包装能有效地延缓采后桃、油桃果实硬度的降低，在常温及低温条件下均是如此，不同肉质类型间差异明显，曙光和中桃2号非常敏感，而中油桃10号则不太敏感，即MA包装对其果实硬度降低的延缓没有其它品种明显；(3)采后桃、油桃果实的SSC含量均有一定的降低，低温下该过程较慢，MA包装在常温下有加剧SSC下降的趋势，低温下则不明显，这可能与常温下采后立即进行MA包装不利于&田间热&及呼吸热的及时散发而加剧呼吸有关。

So MyoD gene family is very important to the vertebrate in differentiation ofmuscle cell and developmental maturation of skeletal system, and that the analysis ofMyoD gene family has theoretical and practical significance in poultry′s breeding.

同时结合测定的生产资料，分析了MyoG基因5′调控区和MyoD基因各多态位点产生的不同基因型之间在屠宰性状和肉质性状的差异。从而找出这两个基因和与屠宰性状和肉质性状之间的相关性，为鸡的标记辅助育种工作提供参考依据。

In particular, one unique is the selection of - sirloin steak from cattle outside the ridge in part, primarily by cattle on the waist of the fillet composition of the meat of the extension of white meat with a lap bar, and contains some fat oil, oily and delicious meat so; unique 2 in its texture - more like filet mignon with lean meat compared to the West of cold steak taste seems more toughness, meat is also more rigid, more chewy, suitable for people who enjoy good teeth.

具体而言，其独特之一在于选材——西冷牛排取自位于牛外脊部分，主要由牛上腰部的脊肉构成，在肉的外延带一圈呈白色的肉筋，并且含有一定肥油，因而肉质油润而鲜美；独特之二在于其质感——与瘦肉较多的菲力牛排比起来，西冷牛排的口感显得更有韧度，肉质也偏硬，更有嚼劲，适于牙齿较好的人享用。

I can not make it blossom and suits me

我不能让树为我开花

When temperatures are above approximately 80 °C discolouration of the raceways or rolling elements is a frequent feature.

当温度高于 80 °C 左右时，滚道或滚动元件褪色是很常见的特征。