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.
肉食産業也對這種需求做出了調整，他們推出了減少了95%脂肪含量的漢堡和午餐肉。
This article stueies the feasibility of adopting fast pickling method in the production of pork luncheon meat instead of traditional pickling method.
探討了以速醃工藝代替傳統的醃制工藝生産午餐肉罐頭的可行性。
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) .
午餐肉的色澤是一項重要的質量指標，色澤的控制與發色劑（亞硝酸鹽）的添加量有直接的關系。