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Marination technique influences whole musclebeef jerky salt content and flavor intensity

机译：腌制技术会影响整个肌肉牛肉干盐含量和风味强度

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Beef Cattle Research, 2011 is known as Cattlemen’s Day, 2011

机译：2011年牛肉牛研究被称为2011年牛人节

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Skaar G.R.; Boyle Elizabeth A. E.;
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1. The influence of marination with different salt concentrations on the tenderness, water holding capacity and bound water content of beef [J] . Nesimi AKTAS, Muhammet Irfan AKSU, Mukerrem KAYA Turkish Journal of Veterinary and Animal Sciences . 2003,第5期

机译：不同盐浓度的腌制对牛肉嫩度，持水量和结合水含量的影响
2. Influence of inoculum level and acidic marination on inactivation of Escherichia coli O157:H7 during drying and storage of beef jerky [J] . Yohan Yoon, Mehmet Calicioglu, Patricia A. Kendall, Food microbiology . 2005,第5期

机译：牛肉干干燥和贮藏期间接种量和酸性腌制对大肠杆菌O157：H7失活的影响
3. Texture, flavor, and sensory quality of buffalo milk Cheddar cheese as influenced by reducing sodium salt content [J] . M. A. Murtaza, N. Huma, A. Sameen, Journal of dairy science . 2014,第11期

机译：降低钠盐含量对水牛牛奶切达奶酪的质地，风味和感官品质的影响
4. Polylactic Acid Scaffold Fabricated by Combination of Solvent Casting and Salt Leaching Techniques: Influence of β-Tricalcium Phosphate Contents [C] . Rosaniza Md Isa, Mariatti Jaafar Scientific Conference of the Microscopy Society Malaysia . 2017

机译：通过溶剂浇铸和盐浸出技术的组合制造聚乳酸支架：β-三钙含量的影响
5. Salt-influenced normal faulting related to salt-dissolution and extensional tectonics: 3D seismic analysis and 2D numerical modeling of the Salt Valley Salt Wall, Utah and Danish Central Graben, North Sea Salt-influenced normal faulting related to salt-dissolution and extensional tectonics: 3D seismic analysis and 2D numerical modeling of the Salt Valley Salt Wall, Utah and Danish Central Graben, North Sea [D] . Naqi, Mohammad 2017

机译：与盐溶解和伸展构造有关的受盐影响的正断层：北海盐谷盐墙，犹他州和丹麦中部格拉本，北海的3D地震分析和2D数值模拟：与盐溶解和伸展构造有关的受盐影响的正断层：犹他州盐谷盐墙和北海丹麦中部Graben的3D地震分析和2D数值建模
6. Emerging Innovations to Reduce the Salt Content in Cheese; Effects of Salt on Flavor Texture and Shelf Life of Cheese; and Current Salt Usage: A Review [O] . Inhyu Bae, Jong-Hyun Park, Hee-Young Choi, 2017

机译：减少奶酪含盐量的新兴技术；盐对奶酪风味质地和保质期的影响；和当前的盐用量：回顾
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。
8. Study Techniques for Controlling Flavor Intensity in Compressed Foods (Phase II). [R] . pavey,robert l. 1976

机译：控制压缩食品风味强度的研究技术（第二阶段）。

Marination technique influences whole musclebeef jerky salt content and flavor intensity

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