Question

求 英语翻译中文！！！急！！！请不要用有道 等 工具直接翻译。需要人工翻译谢谢

8. Liver-like off-flavor in beef
With the increased use of muscles from the chuck and round in the US for steak items, rather than roasts or ground beef, restaurant personnel and food service employees that use these steaks have reported an increased number of complaints regarding the flavor of the beef they serve.The majority of the complaints are referred to as liver-like
flavor. Because of the economic impact these steaks have on the beef industry, it is important to identify and understand the causes of this particular off-flavor.

8.1 Cooking rate and holding time
Most of the anecdotal reports of incidences of off-flavors our laboratory received were from food service personnel. It was hypothesized that since food service preparation traditionally cooked the meat quickly and then held the product in warming ovens until the food was presented to the consumer these conditions might promote the liver-like flavor.Seven muscles located in the chuck and knuckle were slowly or rapidly cooked (on a 149EC commercial gas grill or a 249EC grill) and held for 0 or 1 h prior to consumption.Results clearly demonstrated that cooking at a slower rate and holding for a longer time reduce the intensity of off-flavor. It is hypothesized the slower cooking and longer hold time allow the undesirable volatile compounds to dissipate
During this study the observation was made that the samples that would be rated as having intense off-flavor by the trained taste panelists could be smelled during the cooking process. With the knowledge that there appears to be an animal effect and that the off-flavor is at least somewhat volatile, our laboratory has taken two directions in determining the cause of this off-flavor – pre-harvest conditions and compounds differences between lean tissue that is normal and lean tissue that is liver-like in flavor。

8.2. Frequency
The frequency of this off-flavor appears to relatively low, although the initial speculation was the incidence was between 7% and 10% based on Yancey et al. (2006)
and Meisinger et al. (2006). In a survey of urban Nebraska residents, 6.9% (11 out of 159) of respondents who had eaten aM. infraspinatus steak stated they had a poor eating
experience due to flavor.

Answer 1

8。肝脏中异味的牛肉

随着越来越多地使用肌肉从查克和轮在美国牛排，而不是烤或牛肉，餐馆和食品服务员工使用这些牛排报道越来越多的投诉，风味的牛肉他们。大多数的投诉，称为肝样

风味。由于经济影响这些牛排对肉牛产业，重要的是确定和理解的原因，这种特殊的异味。

8.1烹饪速度和保温时间

大多数的零星报告发生异味实验室收到从餐饮服务人员。这是假设，因为传统的食品服务准备煮肉就举行了产品在变暖烤箱直到食物呈现给消费者的这些条件可能促进肝样风味。七肌肉位于夹头和关节是缓慢或迅速熟（在149ec商业燃气烧烤或249ec烧烤）举行0或1小时之前消费。结果清楚地表明，烹饪以较慢的速度，并保持较长时间的强度降低异味。这是假设慢烹饪和更长的时间让不良挥发性化合物消散

在这项研究观察了样品，被评为具有强烈的异味的训练可以闻到味道小组在烹调过程中。随着知识，似乎有一种动物的影响，至少有点异味挥发，我们的实验室已方向确定造成这种异味–穗条件和化合物之间的差异精益组织，是正常和精益组织，是肝脏的味道。

8.2。频率

这个频率异味似乎较低，虽然最初的猜测是发病率之间的7%和10%的基础上杨等人。（2006）

（2006）。在调查的城市内布拉斯加州居民和梅辛基等人，6.9%（11的159）的受访者谁吃了我。冈表示他们有一个穷人的饮食经验。