Evaluation of slice shear force as an objective method of assessing beef longissimus tenderness.

Koohmaraie?M

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Evaluation of slice shear force as an objective method of assessing beef longissimus tenderness.

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。

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来源
《Journal of animal science》 |1999年第10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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1. Tenderness classification of beef: I. Evaluation of beef longissimus shear force at 1 or 2 days postmortem as a predictor of aged beef tenderness. [J] . Koohmaraie?M Journal of animal science . 1997,第9期

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。
2. Beef longissimus slice shear force measurement among steak locations and institutions [J] . Wheeler TL, Shackelford SD, Koohmaraie M Journal of Animal Science . 2007,第9期

机译：牛排位置和机构之间的牛肉经度切片切力测量
3. Beef longissimus slice shear force measurement among steak locations and institutions [J] . Koohmaraie?M. Journal of animal science . 2007,第9期

机译：牛排位置和机构之间的牛肉经度切片切力测量
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. Evaluation and modeling of cooking parameters to optimize tenderness of beef biceps femoris and longissimus lumborum muscles. [D] . Obuz, Ersel. 2003

机译：评估和建模烹饪参数以优化股二头肌和腰最长肌肌肉的柔软度。
6. Quality Assessment of Longissimus and Semitendinosus Muscles from Beef Cattle Subjected to Non-penetrative and Penetrative Percussive Stunning Methods [O] . A. Q. Sazili, B. Norbaiyah, I. Zulkifli, 2013

机译：非穿透式和穿透式冲击电击法对牛肉牛背最长肌和半腱肌的质量评估
7. The effect of coring method on beef longissimus muscle shear force values [O] . Francis S.J., Allen Dell M., Kastner Curtis L., 1981

机译：取芯方法对牛肉加长肌剪切力值的影响
8. A MEASURE OF THE QUALITY AND ACCEPTANCE OF BEEF LIVER 1. An Objective Method of Determining the Quality of Beef Liver 2. The Influence of Color and Conformation upon the Acceptance of Beef Liver [R] . A. L. Savich, W. H. Surges, D. R. Bellis 1963

机译：牛肉质量和接受度的测量1.确定牛肝质量的客观方法2.颜色和构象对牛肝接受度的影响

Evaluation of slice shear force as an objective method of assessing beef longissimus tenderness.

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