Tenderness classification of beef: I. Evaluation of beef longissimus shear force at 1 or 2 days postmortem as a predictor of aged beef tenderness.

Koohmaraie?M

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Tenderness classification of beef: I. Evaluation of beef longissimus shear force at 1 or 2 days postmortem as a predictor of aged beef tenderness.

机译：牛肉的嫩度分类：I.评估宰后1或2天后的牛肉longissimus剪切力，作为老化牛肉嫩度的预测指标。

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来源
《Journal of animal science》 |1997年第9期|共页
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Koohmaraie?M;
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中图分类畜牧、动物医学、狩猎、蚕、蜂;
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入库时间 2022-08-18 20:24:02

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1. Evaluation of slice shear force as an objective method of assessing beef longissimus tenderness. [J] . Koohmaraie?M Journal of animal science . 1999,第10期

机译：评估切片剪切力是评估牛肉加长牛肉嫩度的一种客观方法。
2. Tenderness classification of beef: III. Effect of the interaction between end point temperature and tenderness on Warner-Bratzler shear force of beef longissimus. [J] . Koohmaraie?M Journal of animal science . 1999,第2期

机译：牛肉的嫩度分类：III。终点温度和嫩度之间的相互作用对加长牛肉的Warner-Bratzler剪切力的影响。
3. Tenderness classification of beef: II. Design and analysis of a system to measure beef longissimus shear force under commercial processing conditions. [J] . Koohmaraie?M Journal of animal science . 1999,第6期

机译：牛肉的嫩度分类：II。在商业加工条件下测量牛肉经度剪切力的系统的设计和分析。
4. USE OF CAPILLARY ELECTROPHORESIS (CE) TO ASSESS THE INFLUENCE OF HYDRODYNAMIC PRESSURE (HDP)-TREATMENT AND AGING OF BEEF STRIPLOIN PROTIENS. A METHOD FOR ASSESSMENT OF MEAT TENDERNESS. [C] . A.M. Spanier, T.M. Fahrenholz International Flavor Conference . 2005

机译：毛细管电泳（CE）评估牛肉梭菌蛋白蛋白蛋白蛋白蛋白的流体动力学（HDP） - 治疗和老化的影响。一种评估肉嫩的方法。
5. Genetics factors in postmortem muscle metabolism that influence beef tenderness. [D] . Shanks, Bruce Cameron. 2002

机译：死后肌肉代谢中影响牛肉嫩度的遗传因素。
6. Extending Aging of Beef Longissimus Lumborum From 21 to 84 Days Postmortem Influences Consumer Eating Quality [O] . Andrea Garmyn, Nicholas Hardcastle, Rod Polkinghorne, 2020

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7. The effect of postmortem aging and location on tenderness of steaks from beef Semitendinosus and Longissimus lumborum [O] . Matney MaryAnn Joy 100

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Tenderness classification of beef: I. Evaluation of beef longissimus shear force at 1 or 2 days postmortem as a predictor of aged beef tenderness.

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