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机译:以创新方式销售的湿老化和干老化的牛肋眼和牛的单个肌肉的零售产量和适口性评估
Meat Science Section, Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, TX 77843-2471, USA;
Meat Science Section, Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, TX 77843-2471, USA;
Meat Science Section, Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, TX 77843-2471, USA;
Meat Science Section, Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, TX 77843-2471, USA;
Meat Science Section, Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, TX 77843-2471, USA;
Meat Science Section, Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, TX 77843-2471, USA;
Beef merchandising; Dry-aging; Flavor profile; Sensory evaluation;
机译:牛肉干与湿式老龄化:肋眼肉,带状里脊肉和两个质量等级组的上等牛腰肉的零售减产和消费者感官属性评估
机译:评估中臀肌牛排(牛top牛in)的适口性
机译:以单块肌肉的形式销售时,来自两个等级组的牛肉卡盘和圆形次生次级的零售收益
机译:绘制牛肉牛的颜色稳定性和适口性(Gluteus medius)
机译:勘误到:老化过程和时间对理化和化学的影响电子对生牛肉上下肢和小腿肌肉的感官评估舌
机译:牛肉干与湿式老化:使用其他切割方式的牛排零售切块率和可口性评估