tenderness of beef 牛肉嫩度
The third section was on the change of beef tenderness during the preservation. It is the first time that the variation of tenderness and the change of pH were studied.
第二部分在“冷却牛肉贮藏期间嫩度变化的研究”中，首次探讨了牛肉在贮藏过程中嫩度变化趋势及其与pH值变化之间的相关性，以及冷却牛肉嫩度与失水率的关系。
参考来源 - 冷却牛肉综合保鲜技术的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
Application of atomic force microscopy in beef tenderness measurement was studied to supply reliable and intuitive method for meat tenderness measurement.
探讨原子力显微镜在牛肉嫩度测定中的应用，为肉品嫩度提供可靠、直观的测定方法。
The ranking of 10 muscles tenderness from Harbin White pigs indicated that M. psoas major was the most tender, which corresponded with previous work on beef meat tenderness.
对哈白猪10种不同肌肉的嫩度测定表明：腰大肌是最嫩的肌肉，与前人对肉牛不同肌肉嫩度的测定结果一致。
Tenderness is one of the most important factors of beef quality.
牛肉的嫩度是决定牛肉品质的重要因素。
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