肉类食用品质评价方法研究进展
首发时间:2007-01-25
摘要:食用品质是决定肉类商品价值最重要的因素,评价肉类食用品质的指标包括嫩度、颜色、风味和多汁性,评价食用品质的方法分感官品尝法和客观测定法。本文对肉类食用品质评价的各种方法进行了简要阐述,智能化、在线化的无损检测技术是肉类食用品质评价发展的方向。
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Advances in Methods for Evaluating Meat Palatability
Abstract:Meat palatability is one of the most important commercial attributes, which consists of tenderness, color, flavor and juiciness. There are two types of methods for evaluating meat palatability, i.e., sensory test and mechanical measurement/determination. This paper reviews various methods for meat palatability evaluation. It is a trend to develop an intellectualized, non-harmful, on-line detection technology for meat palatability.
Keywords: Meat Palatability Sensory test Objective determination
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No.1089637643116969****
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