pork luncheon meat

基本解释

The meat industry has also responded to this demand, by offering 95%-fat-free ham and pork luncheon meats.
肉食产业也对这种需求做出了调整，他们推出了减少了95%脂肪含量的汉堡和午餐肉。
This article stueies the feasibility of adopting fast pickling method in the production of pork luncheon meat instead of traditional pickling method.
探讨了以速腌工艺代替传统的腌制工艺生产午餐肉罐头的可行性。
The color and lustre is one of the major quality guideline of pork luncheon meat, its control is directly related to the influx amount of chromogenic reagent (nitrite) .
午餐肉的色泽是一项重要的质量指标，色泽的控制与发色剂（亚硝酸盐）的添加量有直接的关系。