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Sorting beef subprimals by ribeye area size at the packer level to optimize utility and product uniformity in foodservice and retail

机译：通过封装机级别的Ribeye区域大小排序牛仔子分量，以优化FoodService和零售中的实用程序和产品均匀性

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Chandler C Steele; Ashley N Arnold; Kerri B Gehring; Davey B Griffin; Jeffrey W Savell;
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1. Novel approach to aging beef: Vacuum-packaged foodservice steaks versus vacuum-packaged subprimals [J] . L. Clay Eastwood, Ashley N. Arnold, Rhonda K. Miller, Meat Science . 2016,第Juna期

机译：老化牛肉的新方法：真空包装的餐饮服务牛排与真空包装的次生牛肉
2. Associations between portion size acceptability of beef cuts and ribeye area of beef carcasses1 [J] . P D Bass J A Scanga P L Chapman G C Smith K E Belk Journal of Animal Science . 2009,第9期

机译：牛肉切块的大小可接受性与牛car体肋眼面积之间的关系1
3. Associations between portion size acceptability of beef cuts and ribeye area of beef carcasses. [J] . Bass P.D., Scanga J.A., Chapman P.L., Journal of Animal Science . 2009,第9期

机译：牛肉切块的大小可接受性与牛car体肋眼面积之间的关联。
4. DISTRIBUTION OF DIOXINS INTO BEEF LIPID STORES:ANOTHER LOOK AT LEVELS IN TYPICAL SAMPLING MATRICES AND RETAIL MEAT CUTS [C] . Janice Huwe, Richard Zaylskie, Vernon Feil International symposium on halogenated environmental organic pollutants and persistent organic pollutants and POPs;DIOXIN;DIOXIN 2001;POPs . 2001

机译：二恶英向脂类脂中的分布：典型采样矩阵和零售肉类中的另一种外观
5. Determining the optimum ribeye size for beef retail consumers. [D] . Sweeter, Kurtis K. 2004

机译：确定牛肉零售消费者的最佳肋眼尺寸。
6. Sorting beef subprimals by ribeye area size at the packer level to optimize utility and product uniformity in foodservice and retail [O] . Chandler C Steele, Ashley N Arnold, Kerri B Gehring, 2020

机译：通过封装机级别的Ribeye区域大小排序牛仔子分量以优化FoodService和零售中的实用程序和产品均匀性
7. National beef tenderness survey – 2006: Assessment of Warner–Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishments [O] . Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, TX 77843-2471, USA ( host institution ), Voges, K.L. ( author ), Mason, C.L. ( author ), 2007

机译：2006年全国牛肉嫩度调查：对美国零售和餐饮业牛肉的Warner-Bratzler剪切力和感官评定值进行评估

Sorting beef subprimals by ribeye area size at the packer level to optimize utility and product uniformity in foodservice and retail

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