Beef customer satisfaction: cooking method and degree of doneness effects on the top round steak.

Savell?J W

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Beef customer satisfaction: cooking method and degree of doneness effects on the top round steak.

机译：牛肉顾客满意度：烹饪方法和熟度对顶级牛排的影响。

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来源
《Journal of animal science》 |1999年第3期|共页
作者
Savell?J W;
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中图分类畜牧、动物医学、狩猎、蚕、蜂;
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1. Beef customer satisfaction: cooking method and degree of doneness effects on the top sirloin steak. [J] . Reagan?J O Journal of animal science . 1999,第3期

机译：牛肉客户满意度：烹饪方法和牛腩牛排上的捐赠程度。
2. Beef customer satisfaction: cooking method and degree of doneness effects on the top loin steak. [J] . Savell?J W Journal of animal science . 1999,第3期

机译：牛肉顾客满意度：烹饪方法和熟度对顶级里脊牛排的影响。
3. Interrelationships of breed type, USDA quality grade, cooking method, and degree of doneness on consumer evaluations of beef in Dallas and San Antonio, Texas, USA [J] . D.R. McKenna, C.L. Lorenzen, K.D. Pollok, Meat Science . 2004,第2期

机译：美国得克萨斯州达拉斯和圣安东尼奥的牛肉消费者评估中，品种类型，USDA质量等级，烹饪方法和熟度之间的相互关系
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 effects of exercise on beef cattle health, performance, and carcass quality; And the effects of extended aging, blade tenderization, and degree of doneness on beef aroma volatile formation [D] . Gerlach, Bryce Mark 2014

机译：锻炼对肉牛健康，性能和car体品质的影响；以及长时间老化，叶片嫩化和熟度对牛肉香气挥发物形成的影响
6. Evaluation of marbling and enhancement’s abilities to compensate for reduced beef palatability at elevated degrees of doneness [O] . Lindsey N Drey, Lauren L Prill, Brittany A Olson, 2019

机译：评估大理石花纹和增强的能力以弥补牛肉在高熟度下的适口性
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

Beef customer satisfaction: cooking method and degree of doneness effects on the top round steak.

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