Cookery method and endpoint temperature can affect the Warner-Bratzler shear force, cooking loss, and internal cooked color of beef semimembranosus and infraspinatus steaks

首页> 外文期刊>Journal of Animal Science >Cookery method and endpoint temperature can affect the Warner-Bratzler shear force, cooking loss, and internal cooked color of beef semimembranosus and infraspinatus steaks

【24h】

Cookery method and endpoint temperature can affect the Warner-Bratzler shear force, cooking loss, and internal cooked color of beef semimembranosus and infraspinatus steaks

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

获取原文

获取原文并翻译 | 示例

掌桥外文数据库（机构版） >>

开具论文收录证明 >>

文献代查 >>

页面导航

著录项
相似文献
相关主题

著录项

来源
《Journal of Animal Science》 |2016年第10期|共13页
作者

展开▼
作者单位

展开▼
收录信息
原文格式 PDF
正文语种 eng
中图分类动物学;
关键词
cookery method; endpoint temperature; infraspinatus; internal cooked color; semimembranosus; Warner-Bratzler shear force;

机译：烹饪方法;终点温度;侵入式;内部煮熟的颜色;半透明;华纳 - 布拉茨勒剪力;

相似文献

外文文献

1. Cookery method and endpoint temperature can affect the Warner-Bratzler shear force, cooking loss, and internal cooked color of beef semimembranosus and infraspinatus steaks [J] . Journal of Animal Science . 2016,第10期

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
2. Cookery method and end-point temperature can affect the Warner-Bratzler shear force, cooking loss, and internal cooked color of beef longissimus steaks [J] . J.W.S. Yancey, M.D. Wharton, J.K. Apple Meat Science . 2011,第1期

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
3. Beef longissimus lumborum, biceps femoris, and deep pectoralis Warner-Bratzler shear force is affected differently by endpoint temperature, cooking method, and USDA quality grade [J] . E. Obuz, M.E. Dikeman, J.P. Grobbel, Meat Science . 2004,第2期

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
4. Effect of prolonged heat treatments at low temperature on shear force and cooking loss in cows and young bulls [C] . Christensen L., Andersen L., Loje H., ICoMST 2011;International conference of meat science and technology . 2012

机译：低温长时间热处理对奶牛和小公牛的剪切力和蒸煮损失的影响
5. Muscle Ageing and Temperature Influence the Changes in Texture Cooking Loss and Shrinkage of Cooked Beef [O] . Rozita Vaskoska, Minh Ha, Zahra Batool Naqvi, 2020

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
6. Endpoint temperature, cooking method, and marbling degree have different effects on Warner-Bratzler shear force of beef strip loin, bottom round, and brisket muscles [O] . Obuz E., Stephens J.W., Grobbel J.P., 2004

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

Cookery method and endpoint temperature can affect the Warner-Bratzler shear force, cooking loss, and internal cooked color of beef semimembranosus and infraspinatus steaks

著录项

相似文献

相关主题

期刊订阅