Advances in methods for evaluating meat palatability
Journal Title: Science Paper Online - Year 2007, Vol 2, Issue 2
Abstract
Meat palatability is one of the most important commercial 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.
Authors and Affiliations
Guanghong Zhou, Chunbao Li, Xinglian Xu
Keywords
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