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National beef tenderness survey – 2006: Assessment of Warner–Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishments

机译：2006年全国牛肉嫩度调查：对美国零售和餐饮业牛肉的Warner-Bratzler剪切力和感官评定值进行评估

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2016-12-24T18:05:51Z

机译：2016-12-24T18：05：51Z

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Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, TX 77843-2471, USA ( host institution ); Voges, K.L. ( author ); Mason, C.L. ( author ); Brooks, J.C. ( author ); Delmore, R.J. ( author ); Griffin, D.B. ( author ); Hale, D.S. ( author ); Henning, W.R. ( author ); Johnson, D.D. ( UF author ); Lorenzen, C.L. ( author ); Maddock, R.J. ( author ); Miller, R.K. ( author ); Morgan, J.B. ( author ); Baird, B.E. ( author ); Gwartney, B.L. ( author ); Savell, J.W. ( author );
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1. National beef tenderness survey - 2006: Assessment of Warner-Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishments [J] . K.L. Voges, C.L. Mason, J.C. Brooks, Meat Science . 2007,第3期

机译：全国牛肉嫩度调查-2006：对美国零售和餐饮业牛肉的Warner-Bratzler剪切力和感官评定值进行评估
2. National Beef Tenderness Survey - 2010: Warner-Bratzler shear force values and sensory panel ratings for beef steaks from United States retail and food service establishments. [J] . Guelker M. R, Haneklaus A. N, Brooks J. C, Journal of Animal Science . 2013,第2期

机译：《 2010年全国牛肉嫩度调查》：来自美国零售和食品服务机构的牛排的Warner-Bratzler剪切力值和感官面板等级。
3. National Beef Tenderness Survey–2010: Warner-Bratzler shear force values and sensory panel ratings for beef steaks from United States retail and food service establishments [J] . Savell?J. W. Journal of animal science . 2013,第2期

机译：2010年全国牛肉嫩度调查：美国零售和食品服务机构的牛排的Warner-Bratzler剪切力值和感官面板等级
4. Effects of liver abscess severity and quality grade on meat tenderness and sensory attributes in commercially finished beef cattle fed without tylosin phosphate [C] . Annual Conference of the American Association of Bovine Practitioners . 2017

机译：肝脏脓肿严重程度和质量等级对商业完成牛肉肉类嫩心和感官属性的影响，没有磷酸盐
5. An investigation of Warner -Bratzler shear gradients in two beef muscles and an exploration of muscle specific treatments for enhancement of instrumental tenderness [D] . Janz, Jennifer Anne Marie 2004

机译：对两块牛肉肌肉中的Warner -Bratzler切变梯度的研究以及对提高器械压痛的肌肉特定治疗方法的探讨
6. Study of the Warner-Bratzler Shear Force Sensory Analysis and Sarcomere Length as Indicators of the Tenderness of Sun-Dried Beef [O] . Yuri Ishihara, Ricardo Moreira, Geany de Souza, 2013

机译：Warner-Bratzler剪切力感官分析和Sarcomere长度作为晒干牛肉嫩度指标的研究
7. National beef tenderness survey – 2006: Assessment of Warner–Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishments [O] . Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, TX 77843-2471, USA ( host institution ), Voges, K.L., Mason, C.L., 2007

机译：2006年全国牛肉嫩度调查：对美国零售和餐饮业牛肉的Warner-Bratzler剪切力和感官评定值进行评估

National beef tenderness survey – 2006: Assessment of Warner–Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishments

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