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A Preliminary Investigation of the Contribution of Different Tenderness Factors to Beef Loin, Tri-tip, and Heel Tenderness

机译：初步调查不同柔软因素对牛肉腰，三尖和脚跟温柔的贡献

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C. K. Chun; W. Wu; A. A. Welter; T. G. OQuinn; G. Magnin-Bissel; D. L. Boyle; M. D. Chao;
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1. A preliminary investigation of the contribution of different tenderness factors to beef loin, tri-tip and heel tenderness [J] . C.K.Y. Chun, W. Wu, A.A. Welter, Meat Science . 2020,第Deca期

机译：初步调查不同温柔因素对牛肉腰，三角尖和鞋跟压痛的贡献
2. Relationships of slice shear force and Warner-Bratzler shear force of beef strip loin steaks as related to the tenderness gradient of the strip loin [J] . A.J. Derington, J.C. Brooks, A.J. Garmyn, Meat Science . 2011,第1期

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
3. Relative contribution of electrical stimulation to beef tenderness compared to other production factors [J] . Juarez Manuel, Basarab John A., Baron Vern S., Canadian Journal of Animal Science . 2016,第2期

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4. THE CONTRIBUTION OF pH TOWARDS ENDOPEPTIDASE ACTIVITY AND SMALL HEAT SHOCK PROTEIN DISTRIBUTION IN BEEF AND ITS ROLE WITH ACHIEVED TENDERNESS [C] . Lu Xiaoliang, rnQin Lu, rnLiang Zhu Proceedings of 53rd International Congress of Meat Science and Technology . 2007

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5. Genetics factors in postmortem muscle metabolism that influence beef tenderness. [D] . Shanks, Bruce Cameron. 2002

机译：死后肌肉代谢中影响牛肉嫩度的遗传因素。
6. 83 Tenderness and cooking loss of beef loins [O] . Robin G Coombs, C R Richardon 2019

机译：牛肉腰部的嫩枯和烹饪损失
7. A preliminary investigation of the contribution of different tenderness factors to beef loin, tri-tip and heel tenderness [O] . C.K.Y. Chun, W. Wu, A.A. Welter, 2020

机译：初步调查不同温柔因素对牛肉腰，三角尖和鞋跟压痛的贡献

A Preliminary Investigation of the Contribution of Different Tenderness Factors to Beef Loin, Tri-tip, and Heel Tenderness

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