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Tenderness and cooking characteristics of beef cooked by electric belt grill, forced-air convection oven, or electric broiler

机译：用电动皮带烧烤机，强制空气对流烤箱或电烤鸡烹制的牛肉的嫩度和烹饪特性

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Lawrence T.E.; King D.A.; Obuz E.; Yancey E.J.; Dikeman Michael E.;
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1. Evaluation of electric belt grill, forced-air convection oven, and electric broiler cookery methods for beef tenderness research [J] . T.E. Lawrence, D.A. King, E. Obuz Meat Science . 2001,第3期

机译：电动皮带烤架，强制空气对流烤箱和电动肉鸡烹饪方法对牛肉嫩度研究的评估
2. Cooking and palatability traits of beef longissimus steaks cooked with a belt grill or an open hearth electric broiler. [J] . Koohmaraie?M Journal of animal science . 1998,第11期

机译：用皮带烧烤炉或开放式炉膛电烤鸡烹制的加长牛肉牛排的烹饪和适口性。
3. Cooked yields, color, tenderness, and sensory traits of beef roasts cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures [J] . L.J. Bowers, M.E. Dikeman, L. Murray, Meat Science . 2012,第2期

机译：与具有不同终点温度的商用对流烤箱相比，在具有蒸汽产生力的烤箱中烹饪的牛肉烤肉的产量，颜色，嫩度和感官特征
4. Determining the Efficiency of an Electric Oven in the Grill Heating Mode [C] . Yanita Slavova Conference on Electrical Machines, Drives and Power Systems . 2021

机译：确定烤架加热模式中电烤箱的效率
5. Analysis of Beef Steaks of Varying USDA Quality Grades and Thicknesses Cooked on Low and High Grill Surface Temperatures [D] . Gardner, ToniRae 2016

机译：在高和低烧烤温度下烹制的不同USDA质量等级和厚度的牛排的分析
6. 82 Electrical conductivity and cooking loss of beef loins and ground beef [O] . C R Richardon, Sarah Martinez 2019

机译：82电导率和牛肉腰部和碎牛肉的烹饪损失
7. Heat penetration patterns of outside round, loin strip and eye round muscles cooked by electric broiler, electric belt grill, or forced-air convection oven [O] . E. Obuz, E.J. Yancey, T.E. Lawrence, 2001

机译：外部圆形，腰带和眼睛圆形肌肉的热渗透图案由电动肉，电动带烤架或强制空气对流烤箱烹制
8. Effect of Cooking and Fat Level on the Oxygen Uptake of Freeze-Dried Cooked Ground Beef. [R] . Helmer, R. L., Tuomy, J. M. 1971

机译：烹调和脂肪水平对冻干熟地牛肉摄氧量的影响。

Tenderness and cooking characteristics of beef cooked by electric belt grill, forced-air convection oven, or electric broiler

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