By adding texture, you can produce more interesting effects like marbling or wrapping a two-dimensional image around your object.
通过添加纹理，你可以制作出更有趣的效果，如大理石纹饰或者把二维的图像包裹在你的对象上。
Marbling has a beneficial effect on juiciness and flavour of meat.
大理石纹对肉质的多汁性和风味具有益影响。
Beef, lamb, and pork should also have marbling throughout the meat.
牛肉、羊肉和猪肉上还应有大理石纹。
Beef marbling is the important guideline of technology for high-quality beef.
牛肉大理石纹是优质牛肉的主要技术指标。
Meat with high levels of marbling is expected to have better sensory quality.
高水平的大理石纹肉被认为拥有更好的感官质量。
The visual identification of quality meat is based on colour, marbling and waterholding capacity.
视觉判断肉品质取决于颜色、大理石纹及保水性。
Marbling is small streaks of fat that are found within the muscle and can be seen in the meat cut.
大理石纹指肌肉间可见的一小层的脂肪条纹，可在肉品切割处看见。
Marbling and fat around edges helps hold in water. Water losses are from evaporation and drip losses.
大理石纹和切口脂肪有助于保水，水分损失源于蒸发和滴水损失。
In the paper, relation on shape and distribution of beef marbling and beef quality was discussed.
对牛肉大理石纹的形状、分布状态与牛肉质量的关系进行了研究。
Dark green leaves with golden streaks and marbling make it an eye-catching addition to a home or office.
深绿色叶子和金色条纹以及大理石花纹使它在家中或办公室都很引人注目。
These qualities are based on the age of the animal and the amount of marbling (fat) in the muscle tissues.
牛肉的质量是由牛的年龄和肉质纤维中的脂肪含量决定的。
Genetic improvement can play a significant role in improving marbling and tenderness while reducing backfat.
遗传改良对于提高大理石纹和嫩度的同时减少脂肪厚起着重要的作用。
In the traditional way of beef grading, the level of marbling is mainly given according to the grader's feelings.
在传统的牛肉分级中，大理石花纹的等级评定主要依靠分级员的感观评价。
USDA grades choice and select are the next highest in marbling, respectively. Most grocery stores offer these grades.
美国优级和高级牛肉是仅次于特优级富含高脂肪的牛肉，大多肉类市场商铺提供这一类等级的牛肉。
They're also easy to make at home. Getting the marbling effect is as simple as cracking the egg once it's partially cooked.
它们也很容易在家制作，要取得大理石花纹的效果很简单，只要在鸡蛋部分煮熟的时候使鸡蛋破裂。
Meat marbling is related to its flavour, juiciness and tenderness, and directly related to the intramuscular fat content.
肉大理石纹与风味、肉汁、嫩度相关，与肌肉脂肪水平直接相关。
By adding texture you can produce more interesting effects like marbling or wrapping a two-dimensional image around your object.
通过添加纹理你可以制作出更有趣的效果，如大理石纹饰或者把二维的图像包裹在你的对象上。
Maternal genetic effects, however, were not important for these traits with excepts of drip loss, marbling score and storage loss.
生长和肉用性状的母本遗传效应较小(失水率、大理石纹等级、贮存损失例外)。
Tenderness is also positively correlated with many other meat quality traits, such as marbling score and intramuscular fat 0.32 DeVol et al.
嫩度和许多其他肉质性状也是正相关的，比如大理石纹评分和肌内脂肪0.32DeVoletal。
So, we wouldn't want animals to become too lean, so that might reduce marbling in the product, especially in the quality cuts where the profit is.
所以，我们不希望动物长得太瘦，这样会减少肉上的脂肪纹路，尤其对利润丰厚的切割质量而言。
So, we wouldn't want animals to become too lean, so that might reduce marbling in the product, especially in the quality cuts where the profit is.
我们不希望动物太瘦，这样会降低肉类产品的纹路，特别是利润所在的高质量肉片。
A study was carried out on a marbling grading system for Chinese beef, which has not been properly framed in the beef grading Standard issued by Ministry of Agriculture.
为了解决中国农业行业标准——《牛肉质量分级》应用时发现的大理石花纹等级标准图谱的大理石花纹量化不均的问题。
This breed of cow is genetically predisposed to intense marbling, and produces a higher percentage of oleaginous, unsaturated fat than any other breed of cattle known in the world.
从遗传学角度，这个品种牛的肉倾向于拥有明显的大理石纹理，出产的牛肉有较高的油脂分布率，其脂肪的不饱和度比世界上其他种类的牛肉都要来得高。
Therefore, the results show that the meat with the highest intramuscular fat content (marbling) had higher overall acceptability scores, as well as tenderness and juiciness scores.
因此，结果表明高肌内脂肪水平的猪肉消费者满意度最高，嫩度、多汁得分也是最高。
Now it adopts the sensory estimate expert according the marbling picture to estimate marbling in home and overseas, but the result of this method has contrived error in some degrees.
目前国内外评判大理石花纹的方法，基本上是采用感官评定人员对照大理石花纹图谱进行感官评判，这样的评判结果必然会带来不同程度的人为误差。
The Japanese beef grading system measures overall quality on a scale of one to five, and the level of marbling on a scale of one to 12 (anything over six is off the charts for U.S. standards).
日本的牛肉等级划分制度将整体质量划分为1 -5五个档次，而脂肪纹路又划分为1- 12十二个等级(按照美国标准任何超过等级六的食材都是超标的)。
The Japanese beef grading system measures overall quality on a scale of one to five, and the level of marbling on a scale of one to 12 (anything over six is off the charts for U.S. standards).
日本的牛肉等级划分制度将整体质量划分为1 -5五个档次，而脂肪纹路又划分为1- 12十二个等级(按照美国标准任何超过等级六的食材都是超标的)。
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