2) carcass classification
胴体分级
1.
This paper discussed the application of computer vision technology in evaluation of carcass classification and chilled meat quality, which includes marbling distribution and meat color.
本论文初步探讨了计算机视觉技术在胴体分级、肉质评定两方面的应用研究，其中肉质评定涉及肉中大理石花纹分布和肉色评定两个方面。
3) cutting carcass
胴体分离
1.
Study on improving the method of cutting carcass of Jinhua Pig.;
金华猪胴体分离方法改进的研究
4) carcasses
[英]['kɑ:kəs] [美]['kɑrkəs]
胴体
1.
The temperature of animal carcasses is usually 37℃ after post-mortem.
畜禽刚屠宰后的温度一般在37℃,为降低胴体温度以保证肉的食用品质,必须使胴体冷却。
2.
Twenty-four crossbreeds were slaughtered,carcasses were randomly assigned to three treatment groups:conventionally chilling(04 ℃ for 24 h,air velocity 2.
24头杂交猪常规屠宰后将胴体随机分成3组(每组8头),分别采用常规冷却24 h(0~4℃,风速2。
3.
The chemical composition of the carcasses of broilers from two chinese native strains of meat-type chickens,Beijing Fatty Chickens and Shiqi Yellow-feather Chickens was studied.
对北京油鸡和北京石歧黄羽肉鸡的胴体组成和化学成分进行了测定。
5) carcass
[英]['kɑ:kəs] [美]['kɑrkəs]
胴体
1.
Study on characteristic properties distribution of pig carcass in China;
中国商品猪胴体性状分布研究
2.
Effects of Ob gene on meat quality and carcass traits in Songliaohei pig;
Ob基因对松辽黑猪肉质和胴体性状的影响
3.
Amino acid profiles of carcass and feather in broiler chickens;
肉仔鸡胴体和羽毛蛋白的氨基酸组成模式
6) carcass quality
胴体品质
1.
Effect of cysteamine on performance and carcass quality of finishing pigs;
半胱胺对肥育猪生产性能和胴体品质的影响
2.
Effects of conjugated linoleic acids on carcass quality;
共轭亚油酸对动物胴体品质的影响
3.
Effects of floor material,stocking density on growth performance and carcass quality of broilers;
笼养肉仔鸡生产性能及其胴体品质影响因素的研究
补充资料：胴体
①躯干，特指牲畜屠宰后，除去头、尾、四肢、内脏等剩下的部分。②指人的躯体。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条