Abstract：The experiment aimed to discuss the effect of frying temperature and frying time on the beefsteak’s central temperature.By determining the central temperature of the beefsteak in a certain size that was fried in different levels and analyzing the result, the experiment established initially the digital model of the beefsteak’s frying condition.The result indicates that the discrepancy among different frying temperatures achieves to one percent of remarkable standard, so does the frying time.But the discrepancy between the two factors is unremarkable.
王芳兵；牛文娟；谢聪；吴兆喜；牛乐宝. 牛排熟制条件的数字化模型的建立[J]. 肉类研究, 2009, 23(5): 24-27.
WANG Fangbing;NIU Wenjuan;XIE Cong;WU Zhaoxi;NIU Lebao. Establishment of the Digital Model of Beefsteak's Frying Condition. Meat Research, 2009, 23(5): 24-27.
2009, Vol. 23 
