Pick of the pork cooks the competition

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Pick of the pork cooks the competition

机译：挑选猪肉做饭比赛

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Australian Pork received the highly commended award for its Pork Choices sauce in the Soups and Prepared Foods category, sponsored by Flavour Makers. In partnership with MasterFoods, Australian Pork developed a range of cooking sauces specifically for pork, encouraging consumers to eat more pork by providing them with an easy-to-cook meal solution.

机译：澳大利亚猪肉在Flavor Makers的赞助下，在“汤类和预制食品”类别中的“猪肉精选”酱获得了高度赞扬的奖项。通过与MasterFoods的合作，澳大利亚猪肉开发了一系列专门用于猪肉的烹饪调味料，通过为消费者提供易于烹饪的餐食解决方案来鼓励消费者多吃猪肉。

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《Food magazine》 |2007年第8期|p.14|共1页
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正文语种 eng
中图分类轻工业、手工业;
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1. Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperature [J] . S.J. Moeller, R.K. Miller, T.L. Aldredge, Meat Science . 2010,第1期

机译：受过训练的感官知觉，受新鲜和煮熟的猪肉质量属性和终点煮熟温度影响的猪肉进食质量
2. TECHNICAL NOTE: A method for detection of differences in cook loss and tenderness of aged pork chops cooked to differing degrees of doneness using sous-vide [J] . Bryan Erin E. y, Smith Brooke N., Dilger Ryan N., Journal of Animal Science . 2019,第8期

机译：技术说明：使用Sous Vide检测烹饪烹饪丢失和老年猪肉浓郁液的差异的方法
3. Evaluation of shelf life of cured, cooked, sliced turkey fillets and cooked pork sausages-'piroski'-stored under vacuum and modified atmospheres at +4 and +10 deg. C [J] . Efthimia S. Pexara, John Metaxopoulos, Eleftherios H. Drosinos Meat Science . 2002,第1期

机译：评估腌制，煮熟，切成薄片的土耳其鱼片和煮熟的猪肉香肠（'piroski'）在真空下和在+4和+10摄氏度的改良气氛下的保质期。 C
4. Antioxidant effect of tunic onion powder in cooked pork sausages [C] . K.Shimada, Barana C. Jayawardana, K.Uchino, ICoMST 2011;International conference of meat science and technology . 2012

机译：中山洋葱粉对煮熟的猪肉香肠的抗氧化作用
5. Improving oxidative stability of omega-3 enriched pork meat by addition of food grade sugars and sensory characterization of cooked and re-warmed pork meat patties by free choice profiling. [D] . Peethambaran, Krishnadas. 2011

机译：通过添加食品级糖来提高富含omega-3的猪肉的氧化稳定性，并通过自由选择轮廓分析对熟化和再加热的猪肉小馅饼进行感官表征。
6. TECHNICAL NOTE: A method for detection of differences in cook loss and tenderness of aged pork chops cooked to differing degrees of doneness using sous-vide [O] . Erin E Bryan, Brooke N Smith, Ryan N Dilger, 2019

机译：技术说明：使用Sous Vide检测烹饪烹饪丢失和老年猪肉浓郁液的差异的方法
7. Improvement in Sensory Properties of Cooked Cured Pork Loin by Injection of Pork Extract Fermented by Staphylococcus xylosus [O] . Hiroyuki Yamanaka, Satoshi Kanai, Masanobu Akimoto, 2003

机译：用葡萄球菌发酵的猪肉提取物注入煮熟治愈猪肉腰泌猪肉感觉特性的改善
8. EVALUATION OF PORK LOIN, FROZEN, STRING-TIED PORK LOIN, FROZEN, STRINGLESS-IN-CASING AND PORK CHOPS, CHOPS, FROZEN, BONED [R] . H. R. Ignall 1962

机译：评价猪肉，冷冻，串烧猪肉，冷冻，无酒精和猪肉炖肉，商店，冷冻，烤肉

Pick of the pork cooks the competition

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