机译:加工技术和盐水配方对增强的牛扒里脊牛排表面光泽发展的影响
Department of Animal Sciences, University of Illinois at Urbana-Champaign, 205 Meat Science Laboratory, 1503 S. Maryland Drive, Urbana, IL 61801,United States,Smithfield Packing Inc., Smithfield, VA 23430, United States;
Tyson Fresh Meats, Inc., 800 Stevens Port Drive, Dakota Dunes. SD 57049, United States;
Department of Animal Sciences, University of Illinois at Urbana-Champaign, 205 Meat Science Laboratory, 1503 S. Maryland Drive, Urbana, IL 61801,United States;
Department of Animal Sciences, University of Illinois at Urbana-Champaign, 205 Meat Science Laboratory, 1503 S. Maryland Drive, Urbana, IL 61801,United States;
beef; enhancement; surface sheen;
机译:乳酸钾,氯化钠和乙酸钠对注射增强的牛腰里脊牛排表面光泽/光泽和感官特性的影响
机译:特定牛肉排腰肉牛排的零售展示评估,该牛排注射了含1%氢氧化铵的盐水。第1部分:滤失,氧化,颜色和微生物塔板数
机译:精选牛肉条腰肉牛排的零售展示评估,该牛排注射了含有1%氢氧化铵的盐水。第2部分:库克产量,嫩度和感官属性
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:在贮藏期饲喂本地暖季草对牛腰牛排质量的影响
机译:膳食脂肪来源对牛排腰肉展示寿命的影响
机译:磷酸钠和钾盐增强的USDA精选条腰牛排和可口性因素对USDA精选条腰牛排的感官评估