Beef Protein Nutrition and Cognitive Elements of Japanese Abbreviations

  • Jin Bing
Keywords: Imported beef; Protein nutrition; Japanese acronyms; Cognitive factors


Protein and fat are important indicators for evaluating meat quality. The proportion of various amino acids not only determines the nutritional value of protein in beef, but also directly determines the nutritional value and umami taste of beef, which affects the quality of beef. This paper analyzes the cognitive factors of Japanese imported beef protein nutrition and Japanese acronyms. During the beef import process, it is important to learn Japanese vocabulary translation. From the perspective of language cognition, combing the word-formation justifications of Japanese acronyms shows that: in the cognitive category, the abbreviation justifications of Japanese acronyms are manifested in three aspects: familiarity, association, and prominence. The content of protein and essential amino acids of beef imported from Japan is slightly higher than that of Qinchuan beef, and the composition is similar to that of Qinchuan beef, but the amino acid content of beef imported from Japan is slightly worse, so Japanese beef imports have a better prospect. In the beef Sino-Japanese trade, the Japanese abbreviations have their own reasons for word formation, rather than completely arbitrary choices. Correctly grasping the abbreviations of Japanese acronyms from a cognitive perspective will be of great significance to the semantic acquisition and translation of acronyms and to strengthen Sino-Japanese trade.