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机译:烹饪方法和终点温度会影响Warner-Bratzler的剪切力,烹饪损失以及长牛肉牛排的内部煮熟颜色
Department of Animal Science, University of Arkansas Division of Agriculture, Fayettevilie, AR 72701, United States;
Department of Animal Science, University of Arkansas Division of Agriculture, Fayettevilie, AR 72701, United States;
Department of Animal Science, University of Arkansas Division of Agriculture, Fayettevilie, AR 72701, United States;
beef; cookery method; end-point temperature; shear force; internal cooked color;
机译:烹饪方法和终点温度会影响牛肉半透明和IntaSpinatus牛排的Warner-Bratzer剪力力,烹饪损失和内部熟料的颜色
机译:腰果牛肉,股二头肌和深胸大肌的Warner-Bratzler剪切力受终点温度,烹饪方法和USDA质量等级的影响不同
机译:技术说明:在几个事后老化期间,冷冻对长牛肉牛排的Warner-Bratzler剪切力值的影响
机译:冻结和结束烹饪温度对牛肉牛排吃质量的影响
机译:在高和低烧烤温度下烹制的不同USDA质量等级和厚度的牛排的分析
机译:肌肉老化和温度会影响质地的变化烹饪牛肉的蒸馏和收缩
机译:终点温度,烹饪方法和大理石花纹的程度对牛肉条里脊肉,底圆和牛ket肌肉的Warner-Bratzler剪切力有不同的影响