|
类别 Category:flavored products of all types
美国 US/欧盟 EU/ fda / jecfa / fema / Flavis / 文献 Scholar /专利 Patent :
物理性质 Physical Properties:
| 出现 Appearance: | 棕色透明液体（估 est） |
| 食品化学品法典列表 Food Chemicals Codex Listed: | No |
| 比重 Specific Gravity: | 1.22500 to 1.24000 @ 20.00 °C.
|
| 磅每加仑-（估 est）。 : | 10.205至10.330 10.205 to 10.330
|
| 折光率 Refractive Index: | 1.45000 to 1.46500 @ 20.00 °C.
|
| 溶于 Soluble in: |
| | alcohol |
感官特性 Organoleptic Properties:
| 风味类型 Flavor Type: meaty |
| beefy meaty beef juice |
| 口味描述 Taste Description: beefy |
| 来自其他 的气味和/或风味描述（如果找到）。 Odor and/or flavor descriptions from others (if found). |
| 弗鲁塔罗姆 Frutarom |
| 牛肉味 beef flavor baseFL |
气味描述 Odor Description:Beefy
建议用途 BeefySuggested Uses: Beef, 美味的 Savoury |
化妆品信息 Cosmetic Information:
供应商 Suppliers:
安全信息 Safety Information:
| |
| 危害识别 Hazards identification |
| |
| 物质或混合物的分类 Classification of the substance or mixture |
| 根据29 cfr 1910（osha hcs）进行ghs分类 GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| 没有找到。 None found. |
| ghs标签元素 GHS Label elements, 包括预防性声明 including precautionary statements |
| |
| 象形图 Pictogram | |
| |
| 危险说明 Hazard statement(s) |
| 没有找到。 None found. |
| 防范说明 Precautionary statement(s) |
| 没有找到。 None found. |
| 口服/肠胃外毒性 Oral/Parenteral Toxicity: |
|
未定 Not determined
|
| 皮肤毒性 Dermal Toxicity: |
|
未定 Not determined
|
| 吸入毒性 Inhalation Toxicity: |
|
未定 Not determined
|
使用安全信息 Safety in Use Information:
| 类别 Category: | flavored products of all types |
| 牛肉风味使用水平的建议 Recommendation for beef flavor usage levels up to: | | | 不用于香水。 not for fragrance use.
|
| |
安全参考 Safety references:
参考资料 References:
其他资料 Other Information:
| 出口关税代码 Export Tariff Code: | 3302.10.0000 |
| 维基百科 Wikipedia: | 视图 View |
潜在搅拌机 Potential Blenders and 核心组件 core components note
| 气味 For Odor |
| 胶质的 alliaceous |
dimethyl trisulfide
FL/FR |
| 烧了 burnt |
rum ether
FL/FR |
| 巧克力 chocolate |
2,5- dimethyl pyrazine
FL/FR |
2,6- dimethyl pyrazine
FL/FR |
| 咖啡 coffee |
咖啡 coffee difuran
FL/FR |
2- methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR |
| meaty |
meaty dithiane
FL/FR |
4- methyl nonanoic acid
FL/FR |
sulfurol
FL/FR |
硫磺基 sulfuryl acetate
FL/FR |
| 发霉的 musty |
榛子 hazelnut pyrazine
FL/FR |
| 坚果 nutty |
4,5- dimethyl-2-ethyl-3-thiazoline
FL/FR |
2- methyl pyrazine
FL/FR |
2- methyl-3-(methyl thio) pyrazine
FL/FR |
| 含硫的 sulfurous |
苯并 benzothiazole
FL/FR |
ethyl 3-mercaptopropionate
FL/FR |
鱼 fish thiol
FL/FR |
2- mercaptopropionic acid
FL/FR |
4- methyl 4-mercapt打开 opentan-2-one 1% 解 solution
FL/FR |
1- phenethyl mercaptan
FL/FR |
| 烟草 tobacco |
methyl 苯并 benzoxole
FL/FR |
| 用于调味 For Flavor |
| 找不到适合这些的口味组 No flavor group found for these |
4- acetyl-2-methyl pyrimidine
FL |
gamma- aminobutyric acid
FL |
戊基 amyl mercaptan
FL |
benzyl methyl sulfide
FL |
1,2- butane 二硫醇 dithiol
FL |
2-(2- butyl)-4,5-dimethyl-3-thiazoline
FL |
环丙基（e cyclopropyl (E,Z)-2,6-nonadienamide
FL |
2,5- diethyl thiazole
FL |
dimethyl tetrasulfide
FL |
2,6- dimethyl-3-((2-甲基-3- 2-methyl-3-furyl)thio)-4-heptanone
FL |
bis（2 ,5- dimethyl-3-furyl) disulfide
FL |
（z + e）-2 (Z+E)-2,5- dimethyl-3-tetrahydrofuran thiol
FL |
（z + e）-2 (Z+E)-2,5- dimethyl-3-thioacetoxytetrahydrofuran
FL |
2,5- dimethyl-3-thiofuroyl furan
FL |
乙基（e ethyl (E,Z)-2,6-nonadienamide
FL |
s- S- ethyl 2-acetyl 氨基乙烷 amino乙烷 ethane thioate
FL |
ethyl 3-mercaptopropionate
FL/FR |
ethyl 4-(acetyl thio) buty率 rate
FL |
(Z+E)-5- ethyl-4-methyl-2-(2-butyl) thiazoline
FL |
(Z+E)-5- ethyl-4-methyl-2-(2-methyl propyl) thiazoline
FL |
massoia 皮 barkoil
FL |
4- methyl 4-mercapt打开 opentan-2-one 1% 解 solution
FL/FR |
methyl 二氢呋喃 dihydrofuran thiol
FL |
2- methyl thiazolidine
FL |
2-( methyl thio) ethanol
FL |
2- methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR |
2- methyl-3-(methyl thio) pyrazine
FL/FR |
2- methyl-3-furyl tetrasulfide
FL |
3-((2- methyl-3-furyl)thio)-4-heptanone
FL |
4-((2- methyl-3-furyl)thio)-5-nonanone
FL |
1,9- nonane 二硫醇 dithiol
FL |
花生 peanut dithiazine
FL |
1- phenethyl mercaptan
FL/FR |
1,3- propane 二硫醇 dithiol
FL |
propyl 2-甲基-3- 2-methyl-3-furyl disulfide
FL |
异 iso propyl disulfide
FL |
thiazole
FL |
3- thienyl mercaptan
FL |
|
n-（2-（3 N-(2-(3,4- dimethoxyphenyl)ethyl)-3,4-dimethoxycinnamic acid amide
FL |
3,7- dimethyl-2,6-octadien-1-yl 环丙基 cyclopropyl carboxamide
FL |
2,4- dimethyl-3-oxazoline
FL |
4- mercapto-2-pentanone 1% in acetoin
FL |
2- methyl-1-methyl thio-2-butene
FL |
（1 pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine
FL |
1-(2- thienyl) butanone
FL |
| 胶质的 alliaceous |
| 胶质的 alliaceous |
1,3- butane 二硫醇 dithiol
FL |
dimethyl trisulfide
FL/FR |
3- tetrahydrothiophenone
FL |
| beefy |
beef juice flavor
FL |
| 烧了 burnt |
培根 bacon dithiazine
FL |
1,6- hexane 二硫醇 dithiol
FL |
rum ether
FL/FR |
| chemical |
2,5- dimethyl furan
FL |
| cocoa |
butyraldehyde
FL |
| 咖啡 coffee |
咖啡 coffee difuran
FL/FR |
2,4- dimethyl thiazole
FL |
| 泥土的 earthy |
二糠基 difurfuryl sulfide
FL |
1,8- octane 二硫醇 dithiol
FL |
| 蛋黄 eggy |
异 iso propyl mercaptan
FL |
| 脂肪的 fatty |
(e (E,e）-2 E)-2,4- decadienal
FL |
4- methyl nonanoic acid
FL/FR |
2- pentyl thiophene
FL |
| 绿 green |
4- penten-1-yl acetate
FL |
| meaty |
4- allyl-2,6-dimethoxyphenol
FL |
beef broth broth flavor
FL |
烤 roast 牛肉味 beef flavor baseFL
FL |
bbq BBQ 牛肉味 beef flavor baseFL
FL |
多汁的 juicy 牛肉味 beef flavor baseFL
FL |
牛肉味 beef flavor baseFL base
FL |
苯并 benzothiazole
FL/FR |
2,6- dimethyl thiophenol
FL |
2,5- dimethyl-3-furan thiol
FL |
1,1- 乙烷 ethane 二硫醇 dithiol 1% in ethanol 94.5% / ethyl acetate 4%
FL |
4- furfuryl thio-2-pentanone
FL |
meaty dithiane
FL/FR |
3- mercapto-2-butanone
FL |
(r (R,S)-2- mercapto-3-butanol
FL |
3- mercapto-3-methyl butanol
FL |
2- mercaptomethyl pyrazine
FL |
2- mercaptopropionic acid
FL/FR |
2- methyl 3-(methyl thio) furan
FL |
12- methyl tridecanal
FL |
bis（2 - methyl-3-furyl) disulfide
FL |
s- S-(2- methyl-3-furyl) 乙烷 ethane thioate
FL |
2- methyl-3-tetrahydrofuran thiol
FL |
propyl 2-mercaptopropionate
FL |
吡嗪基 pyrazinyl 乙烷 ethane thiol
FL |
2- pyridinyl m乙烷 ethane thiol
FL |
sulfurol
FL/FR |
硫磺基 sulfuryl acetate
FL/FR |
thialdine
FL |
ortho- thiocresol
FL |
ortho- thioguaiacol
FL |
| 金属的 metallic |
2,5- dihydroxy-1,4-dithiane
FL |
| 发霉的 musty |
2,5- dimethyl pyrazine
FL/FR |
2- ethoxythiazole
FL |
榛子 hazelnut pyrazine
FL/FR |
| 坚果 nutty |
3,5- diethyl-2-methyl pyrazine
FL |
2,5- diethyl-3-methyl pyrazine
FL |
2,6- dimethyl pyrazine
FL/FR |
4,5- dimethyl-2-ethyl-3-thiazoline
FL/FR |
methyl 苯并 benzoxole
FL/FR |
2- methyl pyrazine
FL/FR |
坚果 nutty thiazole
FL |
| 洋葱 onion |
furfuryl isopropyl sulfide
FL |
methionol
FL |
| 爆米花 popcorn |
2- propionyl-2-thiazoline
FL |
| 烤 roasted |
hexyl mercaptan
FL |
| savory |
n-（2 N-(2,4- dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide
FL |
n- N-( heptan-4-yl)苯并 benzo(D)(1,3)dioxole-5-carboxamide
FL |
N1-(2- methoxy-4-methyl benzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide
FL |
N1-(2- methoxy-4-methyl benzyl)-N2-2(2-(5-methyl pyridin-2-yl)ethyl) oxalamide
FL |
| 含硫的 sulfurous |
2,3- butane 二硫醇 dithiol
FL |
s- S- ethyl thioacetate
FL |
鱼 fish thiol
FL/FR |
methyl 2-甲基-3- 2-methyl-3-furyl disulfide
FL |
3- methyl-2-butane thiol
FL |
2- naphthyl mercaptan
FL |
烤 roasted butanol
FL |
2,4,6- trithiaheptane 10% in triacetin
FL |
| vegetable |
tyramine
FL |
潜在用途 Potential Uses:
存在（自然 Occurrence (nature, food, 其他） other): note
同义词 Synonyms:
| | 牛肉味 beef flavor baseFL | | | 牛肉味 beef flavor baseFL #0404 | | organic ye YE | 牛肉味 beef flavor baseFL #3400 | | | 牛肉味 beef flavor baseFL wonf w WONF #0454 | | | beef type flavor | | | beef type flavor #0850 | | | springarom bf BF 7004 / 30 - pw Pw W | | | vegamine 128-D | | | vegamine 184-D | | | vegamine 186-D | | | vegamine 200-D | | | vegamine 28-D | | | vegamine 8-D |
文章 Articles:
| 信息 Info:品克橡树岭羔羊农场 Pinn-Oak Ridge Lamb Farm |
| 已发布 PubMed:从散养和密闭的波多黎各小公牛中摄取牛肉的质量。 Eating quality of beef from free-range and confined Podolian young bulls. |
| 阶段 J-Stage:猪肉定量 Quantification of Pork, 鸡肉和牛肉通过使用新型参考分子 Chicken and Beef by Using a Novel Reference Molecule |
| 已发布 PubMed:剂量电子束辐照对牛肉末和生牛肉质量的影响 Effect of low-dose electron beam irradiation on quality of ground beef patties and raw, 完整的car体肌肉块。 intact carcass muscle pieces. |
| 已发布 PubMed:遗传力 The heritabilities, 表型相关 phenotypic correlations, 牛背最长肌瘦肉颜色和适口性的遗传相关性 and genetic correlations of lean color and palatability measures from longissimus muscle in beef cattle. |
| 已发布 PubMed:商业迷迭香提取物添加对煮熟牛肉中强力气味的影响。 Effect of addition of commercial rosemary extracts on potent odorants in cooked beef. |
| 已发布 PubMed:饲草种类或精加工对动物生长性能的影响 Effects of forage species or concentrate finishing on animal performance, 体和肉质。 carcass and meat quality. |
| 已发布 PubMed:各种传统调味料对牛肉风味的影响 Influence of various traditional seasonings on beef flavor: 美国 United States, 西班牙文 Spanish, 和阿根廷的做法。 and Argentinian practices. |
| 已发布 PubMed:含有谷胱甘肽-木糖美拉德反应产物和/或谷氨酸钠的牛肉汤的感官特性和消费者接受度。 Sensory characteristics and consumer acceptability of beef stock containing the glutathione-xylose Maillard reaction product and/or monosodium glutamate. |
| 已发布 PubMed:鉴定和定量鸡肉中的风味属性 Identification and quantification of flavor attributes present in chicken, lamb, 猪肉 pork, beef, 和火鸡。 and turkey. |
| 已发布 PubMed: 掺入牛肉馅饼中的诺丽浓汤（morinda 桔梗 citrifolia）可增强颜色稳定性。 |
| 已发布 PubMed:acsl1基因变异与牛骨骼肌中多不饱和脂肪酸相关性 Association of an ACSL1 gene variant with polyunsaturated fatty acids in bovine skeletal muscle. |
| 已发布 PubMed:肥育肥饲粮中饲草水平对牛肉的car体特性和适口性的影响 Effects of forage level in feedlot finishing diets on carcass characteristics and palatability of Jersey beef. |
| 已发布 PubMed:代谢组学方法测定谷胱甘肽-美拉德反应产物中与牛肉风味有关的关键挥发性化合物。 Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products. |
| 已发布 PubMed:牛肉风味词典的开发及其在比较草食或谷物喂养牛闭鞘姜/云木香牛排的风味特征和消费者接受度方面的应用。 Development of a beef flavor lexicon and its application to compare the flavor profile and consumer acceptance of rib steaks from grass- or grain-fed cattle. |
| 已发布 PubMed:ω-3脂肪酸对 类对绞细牛肉的感知产生负面影响。 Omega-3 fatty acids affected human perception of ground beef negatively. |
| 已发布 PubMed:牛脂肪组织中与脂肪酸组成相关的dna多态性的影响 Effect of DNA polymorphisms related to fatty acid composition in adipose tissue of Holstein cattle. |
| 已发布 PubMed:零售展示评估了从精选的牛肉条里脊肉注入的盐水（含1％氢氧化铵）的牛排。第2部分 Retail display evaluation of steaks from select beef strip loins injected with a brine containing 1% ammonium hydroxide. Part 2: 煮熟率 Cook yield, 压痛 tenderness, 和感官属性。 and sensory attributes. |
| 已发布 PubMed:在各种条件下制备的含有谷胱甘肽美拉德反应产物的牛肉汤的感官特性和消费者接受度。 Sensory characteristics and consumer acceptability of beef stock containing glutathione Maillard reaction products prepared at various conditions. |
| 已发布 PubMed:谷胱甘肽美拉德反应产物对牛肉汤的感官特性和消费者可接受性的影响 Impacts of glutathione Maillard reaction products on sensory characteristics and consumer acceptability of beef soup. |
| 已发布 PubMed:估计长肌肌肉中矿物质浓度与脂肪酸组成之间的关系以及牛肉的适口性状。 Estimation of relationships between mineral concentration and fatty acid composition of longissimus muscle and beef palatability traits. |
| 已发布 PubMed:鉴定和利用与牛肉品质有关的基因。 Identification and utilization of genes associated with beef qualities. |
| 已发布 PubMed:添加谷胱甘肽和/或味精的牛肉汤的感官特性和消费者接受度。 Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG. |
| 已发布 PubMed:比较无针法和针刺法以及增强牛肉经腰肌的方法。 A comparison of needle-free and needle-injection methods and solutions for enhancement of beef longissimus lumborum muscles. |
| 已发布 PubMed:和srebp基因型对日本黑牛群脂肪组织脂肪酸组成的影响 Effect of SCD and SREBP genotypes on fatty acid composition in adipose tissue of Japanese Black cattle herds. |
| 已发布 PubMed:在冬季一年生黑麦草（多花黑麦草）上添加不同水平的玉米补充肥 Finishing steers on winter annual ryegrass (Lolium multiflorum Lam.) with varied levels of corn supplementation I: 对动物性能的影响 effects on animal performance, 体性状 carcass traits, 和草料质量。 and forage quality. |
| 已发布 PubMed:脂肪酸组成与日本黑牛fabp4和lxr-α基因型之间的关联。 Association between fatty acid compositions and genotypes of FABP4 and LXR-alpha in Japanese black cattle. |
| 已发布 PubMed:精益的Contribution of lean, 脂肪 fat, 肌肉的颜色和熟度可以使猪肉和牛肉具有风味。 muscle color and degree of doneness to pork and beef species flavor. |
| 已发布 PubMed:包装气氛和增强注射力对牛肉嫩度的影响 Effects of different packaging atmospheres and injection-enhancement on beef tenderness, 感官属性 sensory attributes, 结蛋白降解 desmin degradation, 并显示颜色。 and display color. |
| 已发布 PubMed:蒸煮速度和保温时间对牛肉卡盘和风味的影响。 The influence of cooking rate and holding time on beef chuck and round flavor. |
| 已发布 PubMed:牛肉丛的质量变化 Quality changes in beef complexus, 腹肌锯肌 serratus ventralis, 股外侧肌 vastus lateralis, 股内侧肌 vastus medialis, 在衰老之前，背最长肌和背最长肌得到增强。 and longissimus dorsi muscles enhanced prior to aging. |
| 已发布 PubMed:玉米饲育日粮中补充脂肪对牛肉生长性能和牛肉品质的影响。 Effects of supplemental fat on growth performance and quality of beef from steers fed corn finishing diets. |
| 已发布 PubMed:已知来源的牛肉的化学和感官特性，可以在含有不同类型和水平粗饲料的湿酒谷物饲料上食用。 Chemical and sensory properties of beef of known source and finished on wet distillers grains diets containing varying types and levels of roughage. |
| 已发布 PubMed:莱克多巴胺补充和死后衰老对不同生物学类型的牛肉ste的长肌肌肉适口性的影响 Effects of ractopamine supplementation and postmortem aging on longissimus muscle palatability of beef steers differing in biological type. |
| 已发布 PubMed:冬季畜禽生长速率和育肥系统对 Effects of winter stocker growth rate and finishing system on: ii。第九十分第十一闭鞘姜/云木香组成 II. Ninth-tenth-eleventh-rib composition, 肌肉颜色 muscle color, 和适口性。 and palatability. |
| 已发布 PubMed:根据华纳-布拉茨勒剪切力和感官属性，通过商业上鉴定的牛肉和奶牛屠体对car体特征和肌肉进行基准测试。 Benchmarking carcass characteristics and muscles from commercially identified beef and dairy cull cow carcasses for Warner-Bratzler shear force and sensory attributes. |
| 已发布 PubMed:体 Carcass, 感官 Organoleptics, 胖色 fat color, 黑麦草（黑麦草 Lolium multiflorum）饲草或高浓度饲料精制的安格斯杂交ste牛的健康和消费者接受特性。 |
| 已发布 PubMed:全铁的影响 Effects of total iron, 肌红蛋白 myoglobin, hemoglobin, 和未煮过的肌肉的脂类氧化，对liver子风味的发展和熟牛排的挥发物的影响。 and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks. |
| 已发布 PubMed:刀片的风味特征 Flavor characterization of top-blade, 上沙朗 top-sirloin, 和里脊牛排受酸碱度影响 and tenderloin steaks as affected by pH, 到期 maturity, 和大理石花纹。 and marbling. |
| 已发布 PubMed:评估消费者对各种牛肉卡盘肌肉的接受程度和支付意愿。 Evaluating consumer acceptability and willingness to pay for various beef chuck muscles. |
| 已发布 PubMed:肉 Meat 质量 quality 回应 responses to 馈送 饲料 feeding distiller's 谷物 粮食 grains to 精加工 finishing 荷斯坦 Holstein 转向 steers. |
| 已发布 PubMed:增强牛肉卡盘肌肉的适口性。 Enhancing palatability traits in beef chuck muscles. |
| 已发布 PubMed:牛肉四头肌热剔骨和气调包装影响注射增强型牛肉圆肌的特性。 Beef quadriceps hot boning and modified-atmosphere packaging influence properties of injection-enhanced beef round muscles. |
| 已发布 PubMed:牛生物学类型的表征（周期vii） Characterization of biological types of cattle (Cycle VII): 体 Carcass, 让 yield, 和长肌适口性。 and longissimus palatability traits. |
| 已发布 PubMed:补充脂肪对大麦-马铃薯产品精制日粮ste牛皮生长性能和牛肉品质的影响 Effects of supplemental fat on growth performance and quality of beef from steers fed barley-potato product finishing diets: 一世。育肥场性能 I. Feedlot performance, 体性状 carcass traits, 出现 Appearance, 水结合 water binding, 零售仓储 retail storage, 和适口性属性。 and palatability attributes. |
| 已发布 PubMed:消费者接受氯化钙腌制的里脊牛排。 Consumer acceptance of calcium chloride-marinated top loin steaks. |
| 已发布 PubMed:磷酸盐加盐增强牛肉最长肌的功效 Effects of enhancing beef longissimus with phosphate plus salt, 或乳酸钙加非磷酸盐水粘合剂加迷迭香提取物。 or calcium lactate plus non-phosphate water binders plus rosemary extract. |
| 已发布 PubMed:利用来自不同牛表型的牛肉生产有保证的嫩牛肉产品。 Utilization of beef from different cattle phenotypes to produce a guaranteed tender beef product. |
| 已发布 PubMed:牛生物学类型的表征（周期vi） Characterization of biological types of cattle (Cycle VI): 体 Carcass, 让 yield, 和长肌适口性。 and longissimus palatability traits. |
| 已发布 PubMed:植入物对消费者对牛肉ers牛嫩感的影响 Effects of growth implants on consumer perceptions of meat tenderness in beef steers. |
| 已发布 PubMed:乳酸钙分阶段注射腌制 Staged injection marination with calcium lactate, 磷酸盐和盐可以改善牛肉的水分结合能力和适口性状。 phosphate and salt may improve beef water-binding ability and palatability traits. |
| 已发布 PubMed:评估主要牛肉肌肉的适口性。 Assessment of palatability attributes of the major beef muscles. |
| 已发布 PubMed: 钙盐对牛肉长经 longissimus品质的影响。 |
| 已发布 PubMed:糖溶液对牛放血后血管输注的影响 Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, 氯化sodium chloride, 和磷酸盐或氯化钙对牛排和牛肉的品质和感官特性的影响。 and phosphates or with calcium chloride on quality and sensory traits of steaks and ground beef. |
| 已发布 PubMed:牛肉顾客满意度 Beef customer satisfaction: 训练有素的感官评定和w Warner-bratzler剪力值。 |
| 已发布 PubMed:前山遗传和肌生长抑制素基因型对胸最长肌适口性的影响 The effects of Piedmontese inheritance and myostatin genotype on the palatability of longissimus thoracis, 臀肌 gluteus medius, 半膜 semimembranosus, 和股二头肌。 and biceps femoris. |
| 已发布 PubMed:确定牛肉嫩度的消费者门槛。 Consumer thresholds for establishing the value of beef tenderness. |
| 已发布 PubMed:品种对生长性能的影响 Breed effects on growth performance, 体特征 carcass characteristics, 脂肪酸组成 fatty acid composition, 肥和适口性。 and palatability attributes in finishing steers. |
| 已发布 PubMed:牛肉最长肌嫩度与中臀肌嫩度的关系 Relationship of beef longissimus tenderness classes to tenderness of gluteus medius, 半膜 semimembranosus, 和股二头肌。 and biceps femoris. |
| 已发布 PubMed:大麦和玉米为主的牛肉饲养场日粮中马铃薯副产物分级水平的影响 Effects of graded levels of potato by-products in barley- and corn-based beef feedlot diets: ii。适口性。 II. Palatability. |
| 已发布 PubMed:用含三聚磷酸钠的溶液注射牛腰肉 Injection of beef strip loins with solutions containing sodium tripolyphosphate, 乳酸sodium lactate, 和氯化钠可增强适口性。 and sodium chloride to enhance palatability. |
| 已发布 PubMed:训练有素的感官小组和消费者对γ射线辐照对真空包装的冷冻绞碎牛肉馅饼适口性的影响的评估。 Trained sensory panel and consumer evaluation of the effects of gamma irradiation on palatability of vacuum-packaged frozen ground beef patties. |
| 已发布 PubMed:牛肉的嫩度分类 Tenderness classification of beef: iv IV. 影响 Effect of 乌斯达 USDA 质量 quality 年级 grade on the 适口性 palat能力 ability of "投标 tender" beef 长经 longissimus 什么时候 when 熟的 cooked 好 well done done. |
| 已发布 PubMed:用带式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特征。 Cooking and palatability traits of beef longissimus steaks cooked with a belt grill or an open hearth electric broiler. |
| 已发布 PubMed:饲料与谷物饲喂对car体特性的影响 Effects of forage vs grain feeding on carcass characteristics, 脂肪酸组成 fatty acid composition, 当控制进食时间时，在limousin-cross ers牛中获得牛肉的品质。 and beef quality in Limousin-cross steers when time on feed is controlled. |
| 已发布 PubMed:光机电探针预测烤牛排的味道和嫩度的可能性。 Possibilities for predicting taste and tenderness of broiled beef steaks using an optical-electromechanical probe. |
| 已发布 PubMed:死后48 在牛腰肉中注射氯化钙改善牛肉的嫩度和品质性状。 Improvement of beef tenderness and quality traits with calcium chloride injection in beef loins 48 hours postmortem. |
| 已发布 PubMed:牛肉风味强度的感官评价 Sensory evaluation of beef-flavor-intensity, 压痛 tenderness, 和主要肌肉之间的多汁。 and juiciness among major muscles. |
| 已发布 PubMed:程度对金牛座和印度in牛的牛肉适口性的影响 Effect of marbling degree on beef palatability in Bos taurus and Bos indicus cattle. |
| 已发布 PubMed:在精选牛肉的美国牛肉质量分级标准中增加最小调整脂肪厚度要求的功效。 The efficacy of adding a minimum adjusted fat thickness requirement to the USDA beef quality grading standards for select grade beef. |
| 已发布 PubMed:低脂肉类产品加工方面的技术问题。 Low-fat meat products-technological problems with processing. |
| 已发布 PubMed:死后注射时间的影响 Effects of postmortem injection time, 注射水平 injection level, 和氯化钙浓度对牛肉品质性状的影响。 and concentration of calcium chloride on beef quality traits. |
| 已发布 PubMed:抗氧化剂对无菌加工的低脂牛肉凝胶的感官特性和储存稳定性的影响。 Effect of antioxidants on the sensory characteristics and storage stability of aseptically processed low-fat beef gels. |
| 已发布 PubMed:去势的影响 The effects of castration, 屠宰前的压力和在牛身上的玉米油醇植入物 preslaughter stress and zeranol implants on beef: 第2部分-牛雄牛排的烹饪特性和风味。 Part 2-Cooking properties and flavor of loin steaks from bovine males. |
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