英语翻译8.3.Sniff testTo develop a sampling method for off-flavored beef samples,10 g slices of the knuckle were sliced off on the fabrication line in a packing plant,cooked immediately in a room with air purifiers and smelled and/or tasted to de

英语翻译8.3.Sniff testTo develop a sampling method for off-flavored beef samples,10 g slices of the knuckle were sliced off on the fabrication line in a packing plant,cooked immediately in a room with air purifiers and smelled and/or tasted to de
英语翻译
8.3.Sniff test
To develop a sampling method for off-flavored beef samples,10 g slices of the knuckle were sliced off on the fabrication line in a packing plant,cooked immediately in a room with air purifiers and smelled and/or tasted to determine if the sample was off-flavored.Samples that were thought to be off-flavored by this test were taken to the meat laboratory at the University of Nebraska and reevaluated by the panelists that had performed the evaluation at the plant.Contingency tables revealed the panelists were in close agreement,but there were few samples with the liver flavor (Jenschke,Hamling,et al.,2006).Further work is needed to confirm the usefulness of this method to study liver-like off-flavors.
8.4.Feedlots and pre-harvest conditions
A total of 328 knuckles,which came from five different feedlots,were tested by the two panelists.Utilizing smelling and tasting,feedlot A had 5.0% off-flavored samples (1 of20),feedlot B had 9.4% (5 of 53),feedlot C had 6.7% (10of 148),feedlot D had 12.5% (9 of 72) and feedlot E had 14.3% (5 of 35) (Jenschke,Hamling,et al.,2006).No relationships between any of the pre-harvest traits or liver scores and the prevalence of off-flavors existed.There were also no trends in muscles having liver-like flavor and medical treatment or feed additives received (data not shown).Since distribution of off-flavors varied among feedlots,future research should investigate pre-harvest factors that might lead to off-flavor development.

英语翻译8.3.Sniff testTo develop a sampling method for off-flavored beef samples,10 g slices of the knuckle were sliced off on the fabrication line in a packing plant,cooked immediately in a room with air purifiers and smelled and/or tasted to de
8.3.嗅探测试
发展一个抽样方法off-flavored牛肉样本,10克切片的关节被切下的生产线在包装厂,煮熟后立刻在房间空气净化器和气味和/或尝确定样本是off-flavored.样品被认为是off-flavored这个测试被带到肉实验室在内布拉斯加大学和重新评估的专家,曾进行了评价的植物.应急表显示小组成员进行了密切的协议,但有少数样本与肝（jenschke,hamling,等人.,2006）.进一步的工作是需要确认的效用这种方法研究肝样臭味.
8.4.饲养场和采前条件
共有328节,这是来自五个不同的饲养场,进行了测试的专家.利用气味和味道,饲养场有5%off-flavored样本（1的20）,饲养场有9.4%（5 /53）,饲养场里6.7%（10148）,饲养了12.5%（9的72）和饲养场有14.3%（5 /35）（jenschke,hamling,等人.,2006）.没有任何关系的穗性状或肝分数和普遍存在的味道.也有趋势没有肌肉有肝样风味和医疗治疗或饲料添加剂收到（数据未显示）.由于分布场外口味各不相同的饲养场,未来的研究应探讨采前因素可能会导致异味发展.