UC知道中译英：找个英文高手帮忙手动翻译下，下面的中文，谢谢（不要用机器翻的，那样太死板）
来源：百度知道 编辑：UC知道 时间：2024/06/08 10:52:47
随着贮藏时间的延长，保鲜肉蛋白酶活性逐渐升高，在常温和低温下，蛋白酶活性与贮藏时间呈极显著正相关（P＜0 . 01），相关系数分别为 0 .9701 和0. 9648。 肌肉中PH值与蛋白酶活性间有一定的相关关系。低温、荼多酚、有机酸处理均能降低保鲜鸭肉的蛋白酶活性。
关键词 鸡肉 蛋白酶 活性变化
你看这样可以吗？
With the extension of storage time for fresh meat gradually increased protease activity, at room temperature and low temperature, the protease activity and storage time were highly significant positive correlation (P <0. 01), correlation coefficients were 0.9701 and 0.9648 . PH value of muscle between protease activity and a certain degree of correlation. Low temperature, tea polyphenols, organic acids can reduce the processing of the protease activity of fresh duck.
Key words chicken protease activity
with stores the time the extension, guarantees the fresh meat protein enzyme activity to elevate gradually, under the normal temperature and the low temperature, the protein enzyme activity with stores the time to assume extremely obviously is being connected (P<0. 01), the correlation coefficient respectively is 0 .9701 and 0. 9648。 In the muscle the PH value and between the protein enzyme activity has certain correlational dependence.The low temperatu