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Polyvinylchloride-packaged loin strip steaks from vacuum-packaged beef strip loins decontaminated with lactic acid and stored for up to 126 days

机译：从真空包装的牛肉条腰带脱脂，用乳酸去污并储存长达126天的聚氯乙烯 - 包装腰带牛排

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L.E. Mease; Donald H. Kropf; R.K. Prasai; P.B. Kenney; L.R. Vogt; Daniel Y. Fung; Curtis L. Kastner;
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年度 1994
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1. 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
2. Comparative effects of supplementing beef steers with zilpaterol hydrochloride, ractopamine hydrochloride, or no beta agonist on strip loin composition, raw and cooked color properties, shear force, and consumer assessment of steaks aged for fourteen or twenty-one days postmortem. [J] . Garmyn A. J., Brooks J. C., Hodgen J. M., Journal of Animal Science . 2014,第8期

机译：补充盐酸齐帕特罗，盐酸莱克多巴胺或不加β受体激动剂的牛肉ste对带状里脊肉组成，生熟颜色特性，剪切力以及在宰后十四或二十一天老化的牛排的消费者评估的比较效果。
3. Comparative effects of supplementing beef steers with zilpaterol hydrochloride, ractopamine hydrochloride, or no beta agonist on strip loin composition, raw and cooked color properties, shear force, and consumer assessment of steaks aged for fourteen or twenty-one days postmortem [J] . Miller?M. F. Journal of animal science . 2014,第8期

机译：补充盐酸齐帕特罗，盐酸莱克多巴胺或不加β受体激动剂对牛肉ers的影响
4. USDA Quality Grade and Degree of Doneness Effects on Nutrient Content of Beef Top Loin Steaks [C] . Smith A.M., Harris K.B., Haneklaus A.N., ICoMST 2011;International conference of meat science and technology . 2012

机译：USDA品质等级和熟度对牛肉上腰牛排营养成分的影响
5. Effect of packaging during storage time on retail display shelf-life of beef strip loins from two different production systems. [D] . Luzardo, Santiago. 2016

机译：储存期间的包装对来自两种不同生产系统的牛肉条腰肉零售展示货架期的影响。
6. Effects of dietary fat source on beef strip loin steak display life [O] . Felipe Azevedo Ribeiro, Katherine Ivette Domenech-Pérez, Carmen Josefina Contreras-Castillo, 2018

机译：膳食脂肪来源对牛排腰肉展示寿命的影响
7. Polyvinylchloride-packaged loin strip steaks from vacuum-packaged beef strip loins decontaminated with lactic acid and stored for up to 126 days [O] . L.E. Mease, Donald H. Kropf, R.K. Prasai, 1994

机译：从真空包装的牛肉条腰带脱脂，用乳酸去污并储存长达126天的聚氯乙烯 - 包装腰带牛排

Polyvinylchloride-packaged loin strip steaks from vacuum-packaged beef strip loins decontaminated with lactic acid and stored for up to 126 days

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