感官评价原理及其在肉质评价中的应用  

Application of Sensory Evaluation in Meat Quality

作　　者：王二霞[1] 赵健[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《肉类研究》2008年第4期71-74,共4页Meat Research

摘　　要：随着人民生活水平的提高,人们对肉品的品质要求越来越高。感官评价作为一种新近发展起来的肉质评价方法,既有其优点,也存在一些不足。本文介绍了感官评价的原理、主要方法,重点介绍了感官评价在肉质评价中的应用,指出了未来发展的方向。People had higher requisition for meat quality with the increasing of living level.As one of the late evaluating methods for meat quality,sensory evaluation had both advantages and disadvantages.In this article,the methods and application of sensory evaluation in meat quality were introduced,the developing trend in future was advised.

关 键 词：感官评价 肉质评价 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]