1、The visual identification of quality meat is based on colour, marbling and waterholding capacity.
視覺(jué)判斷肉品質(zhì)取決于顏色、大理石紋及保水性。

2、Beef, lamb, and pork should also have marbling throughout the meat.
牛肉、羊肉和豬肉上還應(yīng)有大理石紋。

3、Marbling has a beneficial effect on juiciness and flavour of meat.
大理石紋對(duì)肉質(zhì)的多汁性和風(fēng)味具有益影響。

4、Meat with high levels of marbling is expected to have better sensory quality.
高水平的大理石紋肉被認(rèn)為擁有更好的感官質(zhì)量。

5、In the paper, relation on shape and distribution of beef marbling and beef quality was discussed.
對(duì)牛肉大理石紋的形狀、分布狀態(tài)與牛肉質(zhì)量的關(guān)系進(jìn)行了研究。

6、Marbling is small streaks of fat that are found within the muscle and can be seen in the meat cut.
大理石紋指肌肉間可見(jiàn)的一小層的脂肪條紋，可在肉品切割處看見(jiàn)。

7、Beef marbling is the important guideline of technology for high-quality beef.
牛肉大理石紋是優(yōu)質(zhì)牛肉的主要技術(shù)指標(biāo)。