• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>ACJ(American Chianina Journal) >Quality Grades - What's Happening?
【24h】

Quality Grades - What's Happening?

机译：质量等级-发生了什么？

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Flavor has always been the unique factor in a consumer's desire to eat steak, Tenderness and juiciness have always been a close second and third, Year after year marbling is promoted to be the save all that will allow the producerto market productto the consumer, Marbling's effect on flavor and juiciness is unquestionable. If a consumer was to eat a steak without any type of seasoning or condiments, then the importance of marbling and outside fat to enhance flavor would be maximized. One thing I havelearned over the years is that of all the people I have sat down and ate a steak with, few if any will eat a steak without anything on it. This includes salt and pepper. Most all steakhouses use some type of seasoning when preparing meat, as do most consumers, With that said, the evaluation of a good steak would then turn to putting emphasis on tenderness, More times than not I have dined with people who's first comments on their steak was if it was tender or not. Tenderness will become more importantin the future of beef marketing.
机译：风味一直是消费者渴望吃牛排的独特因素，柔韧性和多汁性一直排在第二和第三位，年复一年的大理石花纹被提拔为储蓄产品，这将使生产者向消费者推销产品，大理石花纹的效果关于风味和多汁性是毫无疑问的。如果消费者要在没有任何类型的调味料或调味品的情况下吃牛排，那么大理石花纹和外部脂肪对增强风味的重要性将被最大化。这些年来我学到的一件事是，我坐下来和所有人一起吃牛排的人中，很少有人会吃上没有任何东西的牛排。这包括盐和胡椒粉。像大多数消费者一样，大多数牛排屋在准备肉时都会使用某种调味料，也就是说，对一块好的牛排的评价将转向强调嫩度。牛排是否柔软。在牛肉行销的未来，柔情将变得越来越重要。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号