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Effects of quality grade, aging period, blade tenderization, and degree of doneness on tenderness of inside round steaks

机译：质量等级，老龄化，叶片招标的影响以及宽度牛排温柔的程度

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C.D. George-Evins; John A. Unruh; James L. Marsden; Curtis L. Kastner;
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年度 2000
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1. Influence of quality classification, aging period, blade tenderization, and endpoint cooking temperature on cooking characteristics and tenderness of beef gluteus medius steaks [J] . Marsden?J. L. Journal of animal science . 2004,第6期

机译：质量分类，陈化期，叶片嫩化和终点烹饪温度对中臀牛腿牛排烹饪特性和嫩度的影响
2. Effects of blade tenderization, aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cows [J] . Ersel Obuz, Levent Akkaya, Veli Gok, Meat Science . 2014,第3期

机译：叶片嫩化，陈化方法和陈化时间对剔除荷斯坦奶牛腰肉牛排品质的影响
3. Effects of hydrodynamic pressure processing and blade tenderization on intramuscular collagen and tenderness-related protein characteristics of top rounds from Brahman cattle. [J] . Bowker B. C., Liu M. N., Solomon M. B., Journal of Muscle Foods . 2007,第1期

机译：流体动压处理和叶片嫩化对婆罗门牛顶回合肌内胶原和压痛相关蛋白特性的影响。
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. The effects of exercise on beef cattle health, performance, and carcass quality; And the effects of extended aging, blade tenderization, and degree of doneness on beef aroma volatile formation [D] . Gerlach, Bryce Mark 2014

机译：锻炼对肉牛健康，性能和car体品质的影响；以及长时间老化，叶片嫩化和熟度对牛肉香气挥发物形成的影响
6. TECHNICAL NOTE: A method for detection of differences in cook loss and tenderness of aged pork chops cooked to differing degrees of doneness using sous-vide [O] . Erin E Bryan, Brooke N Smith, Ryan N Dilger, 2019

机译：技术说明：使用Sous Vide检测烹饪烹饪丢失和老年猪肉浓郁液的差异的方法
7. Effects of quality grade, aging period, bladetenderization, and degree of doneness ontenderness of inside round steaks [O] . George-Evins C.D., Unruh John A., Marsden James L., 2000

机译：质量等级，老化时间，刀片的影响嫩度和熟度内圆牛排的柔软度

Effects of quality grade, aging period, blade tenderization, and degree of doneness on tenderness of inside round steaks

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