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机译:初步调查不同温柔因素对牛肉腰,三角尖和鞋跟压痛的贡献
Kansas State University Department of Animal Sciences and Industry Manhattan Kansas 66506 United States;
Kansas State University Department of Animal Sciences and Industry Manhattan Kansas 66506 United States;
Kansas State University Department of Animal Sciences and Industry Manhattan Kansas 66506 United States;
Kansas State University Department of Animal Sciences and Industry Manhattan Kansas 66506 United States;
Kansas State University Department of Anatomy and Physiology Manhattan Kansas 66506 United States;
Kansas State University Division of Biology Manhattan Kansas 66506 United States;
Kansas State University Department of Animal Sciences and Industry Manhattan Kansas 66506 United States;
Beef; Tenderness; Aging; Collagen; Trained panel;
机译:牛腰里脊肉切片剪切力和Warner-Bratzler剪切力与牛腰肉嫩度梯度的关系
机译:与其他生产要素相比,电刺激对牛肉嫩度的相对贡献
机译:牛肉腰部的柔软和烹饪损失。
机译:pH及其对达到预期趋势的牛肉中内肽酶活性和小热休克蛋白分布的贡献
机译:死后肌肉代谢中影响牛肉嫩度的遗传因素。
机译:牛肉腰部的嫩枯和烹饪损失
机译:初步调查不同柔软因素对牛肉腰,三尖和脚跟温柔的贡献