机译:逐步干/湿老化和冷冻对牛腰肉品质的影响
Meat Science & Muscle Biology Lab, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA;
Meat Science & Muscle Biology Lab, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA;
Meat Science & Muscle Biology Lab, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA;
Sensory Evaluation Lab., Department of Food Science, Purdue University, West Lafayette, IN 47907, USA;
Meat Science & Muscle Biology Lab, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA;
Beef; Wet-aging; Carcass dry-aging; Cryogenic freezing; Water-holding capacity; Sensory attributes;
机译:老化对牛肉里脊肉品质特性和代谢产物的影响
机译:熟/冻顺序和冷冻速率对猪腰肉品质和氧化稳定性的影响
机译:延缓衰老可改善草饲牛腰肉的肉质属性
机译:USDA品质等级和熟度对牛肉上腰牛排营养成分的影响
机译:牛肉生产系统中使用的技术对肉质,消费者适口性和条腰肉肌肉尺寸的影响。
机译:干湿老化对韩宇牛肉理化特性和消化率的影响
机译:冷冻和牛肉长肌(条腰牛排)中的位置对触痛的影响
机译:研究牛肉质量I.高温冷冻牛肉季节的影响II。各种屠宰前处理的生理和生物效应III。不同屠宰前处理对牛胴体重减重和食味品质的影响