Effect of Degree of Doneness, Quality Grade, and Time on Instrumental Color Readings from Beef Strip Loin Steaks Cooked to Six Degrees of Doneness

L. L. Prill, L. N. Drey, J. L. Vipham, M. D. Chao,J. M. Gonzalez,T. A. Houser,E. A. Boyle,T. G. O'Quinn

Kansas Agricultural Experiment Station Research Reports（2019）

引用 0|浏览5

暂无评分

摘要

Objective: The objective of this study was to determine the effect of quality grade and time after cooking on the instrumental color of steaks cooked to varying degrees of doneness.

查看译文

关键词

instrumental color readings,beef strip loin steaks,doneness,quality grade

AI 理解论文

溯源树

样例

生成溯源树，研究论文发展脉络

Chat Paper

正在生成论文摘要