Abstract：Tastes and luster of braised beef with soy sauce with vary flavor were studied on. Results of sensory evaluation were between 42 and 52.Contents of sugar、NaCl、IMP were , 0.18～0.64g/100g, 0.40～2.10%, 0.36～1.13mg/g, respectively. Range of inner luster were L* 40～50、a*10～14、b*13～17, that of outer luster were L*27～35、a*7～12、b*13～19. The results showed acceptable characteristics of the products. A prescription of traditional Chinese braised beef with soy sauce was selected based on the analysis.
王宇；臧明伍；杨君娜；韩凯；乔晓玲. 一种酱牛肉工艺配方的筛选[J]. 肉类研究, 2008, 22(6): 15-17.
Wang Yu;Zang Ming-wu;Yang Jun-na;Han Kai;Qiao Xiao-ling. Selection of a Formula for the Traditional Chinese Braised Beef with Soy Sauce. Meat Research, 2008, 22(6): 15-17.
2008, Vol. 22 
