Constant Time Constant Temperature Cooking of Beef Loin Steaks as Influenced by Marbling Characteristics and Intramuscular Fat Content

Cross?H. R.

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Constant Time Constant Temperature Cooking of Beef Loin Steaks as Influenced by Marbling Characteristics and Intramuscular Fat Content

机译：大理石纹和肌内脂肪含量对牛肉腰牛排的恒定时间恒温烹饪的影响

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《Journal of animal science》 |1981年第5期|共页
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Cross?H. R.;
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中图分类畜牧、动物医学、狩猎、蚕、蜂;
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1. Tenderness of beef loin steaks as influenced by marbling level, removal of subcutaneous fat, and cooking method. [J] . Berry?B W Journal of animal science . 1993,第9期

机译：牛肉里脊肉的嫩度受大理石花纹水平，皮下脂肪去除和烹饪方法的影响。
2. Influence of quality classification, aging period, blade tenderization, and endpoint cooking temperature on cooking characteristics and tenderness of beef gluteus medius steaks [J] . Marsden?J. L. Journal of animal science . 2004,第6期

机译：质量分类，陈化期，叶片嫩化和终点烹饪温度对中臀牛腿牛排烹饪特性和嫩度的影响
3. Slaughter plant location, USDA quality grade, external fat thickness, and aging time effects on sensory characteristics of beef loin strip steak. [J] . Ramsey?C B Journal of animal science . 1997,第3期

机译：屠宰场的位置，USDA质量等级，外部脂肪厚度和老化时间对牛腰肉牛排的感官特性的影响。
4. USDA Quality Grade and Degree of Doneness Effects on Nutrient Content of Beef Top Loin Steaks [C] . Smith A.M., Harris K.B., Haneklaus A.N., ICoMST 2011;International conference of meat science and technology . 2012

机译：USDA品质等级和熟度对牛肉上腰牛排营养成分的影响
5. The impacts of intramuscular fat content and other biochemical attributes of fresh pork loins on sensory characteristics [D] . Rincker, Phillip John 2007

机译：鲜猪肉里脊肉的肌内脂肪含量和其他生化特性对感觉特征的影响
6. Effects of dietary fat source on beef strip loin steak display life [O] . Felipe Azevedo Ribeiro, Katherine Ivette Domenech-Pérez, Carmen Josefina Contreras-Castillo, 2018

机译：膳食脂肪来源对牛排腰肉展示寿命的影响
7. Endpoint temperature, cooking method, and marbling degree have different effects on Warner-Bratzler shear force of beef strip loin, bottom round, and brisket muscles [O] . Obuz E., Stephens J.W., Grobbel J.P., 2004

机译：终点温度，烹饪方法和大理石花纹的程度对牛肉条里脊肉，底圆和牛ket肌肉的Warner-Bratzler剪切力有不同的影响

Constant Time Constant Temperature Cooking of Beef Loin Steaks as Influenced by Marbling Characteristics and Intramuscular Fat Content

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