肉类食用品质评价方法研究进展
Journal Title: Science Paper Online - Year 2007, Vol 2, Issue 2
Abstract
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。
Authors and Affiliations
Guanghong Zhou, Chunbao Li, Xinglian Xu
Keywords
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