US beef tests cook up a storm

HELEN SHEN

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US beef tests cook up a storm

机译：美国牛肉测试掀起了一场风暴

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Every week, dozens of kilograms of raw beef from meat-processing plants across the United States are rushed to one of three federal laboratories to be picked apart, pulverized, incubated and analysed. Working for the US Department of Agriculture (USDA), technicians in these labs are searching for Escherichia coli 0157:H7, a toxic variety of the bacterium that has been monitored in US beef since 1994. But beginning on 4 June, the search will expand to include six more E. coli subtypes or 'serogroups'.

机译：每周，都会将来自美国肉类加工厂的数十公斤生牛肉赶到三个联邦实验室之一，进行分离，粉碎，孵育和分析。这些实验室的技术人员正在为美国农业部（USDA）工作，寻找大肠杆菌0157：H7，这是一种自1994年以来就已在美国牛肉中进行监测的有毒细菌。但从6月4日开始，搜索范围将会扩大包括另外六种大肠杆菌亚型或“血清群”。

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来源
《Nature》 |2012年第7400期|p.558-559|共2页
作者
HELEN SHEN;
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收录信息美国《科学引文索引》(SCI);美国《工程索引》(EI);美国《生物学医学文摘》(MEDLINE);美国《化学文摘》(CA);
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正文语种 eng
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1. Comparative peptidomic profile and bioactivities of cooked beef, pork, chicken and turkey meat after in vitro gastro-intestinal digestion [J] . Martini Serena, Conte Angela, Tagliazucchi Davide Journal of proteomics . 2019,第期

机译：在体外胃肠消化后，熟牛肉，猪肉，鸡肉和火鸡肉的比较肽型和生物活跃
2. Evaluation of a commercial lateral flow feed test for rapid detection of beef and sheep content in raw and cooked meats [J] . Qinchun Rao, Y.-H. Peggy Hsieh Meat Science . 2007,第3期

机译：评估用于快速检测生肉和熟肉中牛肉和绵羊含量的商业侧向进料测试
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. THE EFFECT OF PLANT EXTRACTS ON COLOUR AND LIPID OXIDATION IN RAW AND COOKED BEEF PATTIES STORED IN MODIFIED ATMOSPHERE PACKS [C] . LIU jian-ning, rnWANG yun-qi, rnWU xin-ning, Proceedings of 53rd International Congress of Meat Science and Technology . 2007

机译：植物提取物对改性大气袋中储存的生牛肉和熟牛肉的颜色和脂质氧化的影响。
5. The Thermal and Physical Properties of Beef from Three USDA-Quality Grades Cooked to Multiple Degrees of Doneness [D] . Hadfield, Jessie McClellan. 2019

机译：从熟食到多程度的送达的三个USDA质量等级的牛肉的热和物理性质
6. Comparable Postprandial Amino Acid and Gastrointestinal Hormone Responses to Beef Steak Cooked Using Different Methods: A Randomised Crossover Trial [O] . Utpal K. Prodhan, Shikha Pundir, Vic S.-C. Chiang, 2020

机译：使用不同方法烹制的牛排对餐后氨基酸和胃肠道激素的可比反应：随机交叉试验
7. Cooked yields, cooked color, tenderness, and sensory traits of beef roasts differing in connective tissue content cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures [O] . Bowers Lindsay Jeanine 100

机译：煮熟的产量，煮熟的颜色，嫩度和牛肉烤肉的感官特性不同于在蒸汽发生的烤箱中烹饪的结缔组织含量与商用对流烤箱在不同的终点温度下的不同
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。

US beef tests cook up a storm

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