摘要
食用品质是决定内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。本文对内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。
Meat palatability is one of the most important coral 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.
关键词
肉类
食用品质
感官品尝
客观测定
meat
palatability
sensory test
objective determination
