风味评价技术及其在评定猪肉品质中的应用  

The Application of Flavor Evaluation Technology in Evaluating the Pork Quality

作　　者：李顺民[1] 程定均[1] 宋振硕[1] 

机构地区：[1]西南大学食品科学学院,重庆400715

出　　处：《肉类研究》2009年第6期56-58,共3页Meat Research

摘　　要：随着大众生活水平的提高,消费者对猪肉品质的要求不仅局限于营养与安全,对猪肉的可口性也有更高的追求。风味评价是一种直接的、可靠的肉质评价方法,是消费者客观评价猪肉风味适口性的主要手段。本篇阐述了风味评价技术的概念、风味评价在猪肉品质评定中的必要性以及风味评价的内容与设计。With the improvement of people＇s living level, consumers not only demand for pork qualities are nutrition and safety, also have a higher pursue to the pork palatability. Flavor evaluation, which is the main means for the consumers to objectively evaluate the palatability of pork. is a direct, reliable method of qualities evaluation. This article introducs the concept of the flavor evaluation technology, the necessity to use it in evaluation of pork quality, and the content and the design of the flavor evaluation technology.

关 键 词：风味技术 评价 猪肉品质 

分 类 号：S828[农业科学—畜牧学]