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机译:消费者对美国农业部精选和精选分级car体的四块牛肉肌肉的牛肉适口性的评估
Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX, 79409, USA;
Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX, 79409, USA;
Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX, 79409, USA;
Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX, 79409, USA;
Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX, 79409, USA;
Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX, 79409, USA;
Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX, 79409, USA;
Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX, 79409, USA;
Acceptability; Consumer; Flavor; Muscle characterization; Quality grade; Tenderness;
机译:评估来自USDA Choice和Select分级屠体的四块牛肉肌肉的挥发性化合物,中性和极性脂质脂肪酸及其与消费者适口性得分和肌内脂肪含量的关系
机译:使用肌肉颜色,pH和电阻抗的测量值来提高当前USDA牛肉质量分级标准,并提高将cas体分类为适口性组的准确性和精确度。
机译:消费者对美国德克萨斯州卢博克零售市场的USDA SELECT,USDA选择和认证的安格斯牛肉条腰牛排的适口性的评估
机译:腌制的全部或部分肌肉对牛肉适口性的影响
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:三种美国农业部质量等级的牛卡盘里脊肉和圆形肌肉的适口性
机译:消费者可口性得分和五种USDA质量等级和四块肌肉的挥发性牛肉风味化合物
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