感官评价原理在肉质评价中的应用  

Application of sensory evaluation principles in meat quality

作　　者：刘方菁[1,2] 刘辉[1,2] 宁娜[1,2] 于丰宇[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市农产品加工技术重点实验室,重庆400715

出　　处：《肉类工业》2011年第2期12-15,共4页Meat Industry

摘　　要：论述了感官评价原理的基本内容及其在肉质感官评价中的应用。着重论述了肉质评价员的选拔与培训、肉质评价专门实验室的建设原则、肉质评价程序的设计原则、肉质感官评价结果的分析。最后简单分析了我国肉质感官评价存在的问题及对策。In this article, the basic content of sensory evaluation principles was elucidated, as well as its application in meat quality. And the discussion focused on the aspects of selection and training of sensory evaluators, construction principles of quality evaluation specialized laboratory, design principles of quality evaluation procedures, and quality analysis of the sensory evaluation results. Finally, the existing problems and solutions of the sensory evaluation in China were simply analysed.

关 键 词：感官评价 原理 肉质 应用 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]