机译:快速烹饪后在同一块牛排上施加Warner-Bratzler和切片切力的功效
Division of Animal Sciences, University of Missouri, 112C Animal Science Research Center, Columbia, MO 65211, USA;
rnDepartment of Animal Science, University of Nebraska, Lincoln, NE 68583, USA;
rnDepartment of Animal Science, Colorado State University, Fort Collins, CO 80523, USA;
rnDepartment of Animal Science. Texas A&M University, College Station, TX 77843, USA;
rnDepartment of Animal Science, Oklahoma State University, Stillwater, OK 74078, USA;
rnNational Cattlemen's Beef Association, Centennial, CO 80112, USA;
shear force; instrumentation; tenderness; beef;
机译:牛腰里脊肉切片剪切力和Warner-Bratzler剪切力与牛腰肉嫩度梯度的关系
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: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
机译:冻结和结束烹饪温度对牛肉牛排吃质量的影响
机译:大肠杆菌O157:H7和沙门氏菌。重组牛排生产和烹饪的风险评估。
机译:Warner-Bratzler剪切力感官分析和Sarcomere长度作为晒干牛肉嫩度指标的研究
机译:延长尸体老化和牛排位置对半腱牛牛排肌原纤维蛋白降解和Warner-Bratzler剪切力的影响