肉的

A fleshy part similar to a jowl, such as the dewlap of a cow or the wattle of a fowl.

颈垂肉类似下颌垂肉的多肉部位，如母牛的颈垂肉或禽鸟的嗉囊

Having thus fed him with boil'd Meat and Broth, I was resolv'd to feast him the next Day with roasting a Piece of the Kid; this 1 did by hanging it before the Fire, in a String, as I had seen many People do in England, setting two Poles up, one on each side the Fire, and one cross on the Top, and tying the String to the Cross-stick, letting the Meat turn continually: This Friday admir'd very much; but when he came to taste the Flesh, he took so many ways to tell me how well he lik'd it, that I could not but understand him; and at last he told me he would never eat Man's Flesh any more, which I was very glad to hear.

可是，后来没有碰到任何可以值得开枪的目标，就只把那只小羊带回了家。当晚我就把它剥皮，把肉切好。我本来就有一只专门煮肉的罐子，就把一部分肉放到里面煮起来，做成了鲜美的羊肉汤。我先吃了一点，然后也给了点他吃。他吃了之后，感到非常高兴，并表示很喜欢吃。但最使他感到奇怪的是，他看到我在肉和肉汤里放盐。他向我做手势，表示盐不好吃。他把一点盐放在嘴里，做出作呕的样子，呸呸地吐了一阵子，又赶紧用清水嗽了嗽口。

The flesh in juvenile milkfish was about 52.9% to the whole body weight and contains almost the same amount of moisture and protein in dorsal and belly portion, which was 75 and 21% respectively. Belly flesh contained 4.2% lipid, which was higher than 2.0% in dorsal flesh. Dorsal flesh contained more ash than belly, which was 1.5 and 1.3% respectively.

五寸虱目鱼的净肉量占全鱼重的52.9%；其一般组成分中，水分与粗蛋白质之含量分别约为75及21%，背侧肉及腹侧肉的含量相近；腹侧肉的粗脂肪含量为4.2%略高於背侧肉之2.0%；背侧肉的粗灰分含量略高於腹侧肉，分别为1.5及1.3%。

The results showed that POD activity increased at first and then decreased in the skin and flesh of root. The peak occurred at 40 d and 60 d in the skin and flesh, respectively. POD activity in the skin was higher than that in the flesh at 30 d and then contrary results were observed. The higher POD activity was, the more POD isoenzyme was. The pattern of POD isoenzymes was different between skin and flesh at different vegetative growth stages. POD isoenzymes in the skin were composed of five monomers and four dimers while five dimers or two monomers, two dimers and one tetramer in the flesh. POD isoenzymes in the root were mainly acidic. POD localized mainly in the cell walls of periderm, cambium, xylem ray, xylem vessels and primary xylem.

结果显示，心里美萝卜营养生长期肉质根的皮和肉中POD活性均先升高后降低，分别在播种后第40 d和60 d出现峰值，30 d时皮中POD活性高于肉，之后则相反，酶活性最高时同工酶数目也最多，不同时期，皮和肉中同工酶种类不同；皮中POD同工酶由5个单体和4个二聚体组成，而肉中由5个二聚体或2个单体、2个二聚体和1个四聚体组成，均以酸性同工酶为主；组化定位显示POD主要分布在肉质根的周皮、形成层、木射线、木质部导管和肉的初生木质部等的细胞壁附近。

That means you may find it is very difficult to tenderize the tough outer layer of lean meat on belly pork.

秘诀1。倘若要猪肉肥而不腻、入口即化，秘诀是切除猪腩肉的底层肉，原因在於现在的猪肉肉质有别於当年，尤其猪腩内的底层肉特别难焖得软嫩，就算加长焖的时间，亦不能解决此问题，只会将猪腩肉肥的部分煮融，瘦的部分仍然乾及硬，切除的底层肉可以留起放汤。

Antibodies against col Ⅲ reacted strongly in the entire pterygial stroma. Conclusions Components of ECM are changed in the pterygium: the sub-epithelial connective tissues and vessels are more prominent in the pterygia than in normal conjunctiva tissues, and abnormal fibers are visible only in the deeper subepithelial connective tissues. This study documents the overexpression of LN and col Ⅲ. They may play roles in cellular adherency, migration and angiogenesis. Also this study documents the overexpression of MMP3 which may degrade ECM in the pathogenesis of the pterygium.

结论翼状胬肉组织中ECM的成分较正常球结膜发生改变，有大量的弹性纤维变性、胶原纤维增生及新生血管形成；col Ⅲ在翼状胬肉组织中表达增加，LN及胶原纤维可能对翼状胬肉中血管形成、细胞粘附和迁移及ECM重建起作用；MMP-3在翼状胬肉组织中表达增加，其对ECM成分的降解作用可能有助于翼状胬肉的形成和向角膜中央侵袭。

The effects of ultra-high pressure treatment on color,texture,oxidation of lipid,freezing and thawing process of meat s were introduced in this paper.

介绍了以超高压处理时，超高压对肉的颜色、肉的组织结构、肉中脂肪的氧化、肉的冻结过程和解冻过程的影响。

The effects of ultra-high pressure treatment on color,texture,oxidation of lipid,freezing and thawing process of meats were introduced in this paper.

介绍了以超高压处理时，超高压对肉的颜色、肉的组织结构、肉中脂肪的氧化、肉的冻结过程和解冻过程的影响。

She was more than plump 圆胖的; her thick-ankled feet were thrust into low-heeled shoes.

她相当胖；丰满多肉的脚挤进低跟的鞋子内。

That means you may find it is very difficult to tenderize the tough outer layer of lean meat on belly pork.

倘若要猪腩肉肥而不腻、入口即化，秘诀是切除猪腩肉的底层肉，原因在於现在的猪肉肉质有别於当年，尤其猪腩肉的底层肉特别难焖得软嫩，就算加长焖的时间，亦不能解此问题，只会将猪腩肉肥的部分煮融，瘦的部分仍然乾及硬，切除的底层肉可以留起放汤。

But in the course of internationalization, they meet with misunderstanding and puzzlement.

许多企业已经意识到了这一点，但在国际化的进程中，仍存在一些误区与困惑。

Inorder toaccomplish this goal as quickly as possible, we'll beteamingup with anexperienced group of modelers, skinners, and animatorswhosenames willbe announced in the coming weeks.

为了尽快实现这个目标，我们在未来数周内将公布与一些有经验的模型、皮肤、动画制作小组合作。