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《Meat Research》 2014-02
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Analysis of Characteristic Description for Commercial Baby Meat Puree

ZHANG Wen-jie;CHENG Ting-ting;SUN Bao-zhong;ZHANG Jia-cheng;LI Haipeng;LIU Xuan;DANG Xin;Institute of Animal Sciences, Chinese Academy of Agricultural Sciences;College of Food Science and Engineering, Qingdao Agricultural University;  
The aroma description for 8 kinds of commercial baby meat puree was subjected to multivariate statistical analysis. The results of principal component analysis(PCA) indicated that 3 principal components provided 75.330% cumulative contribution. By combined use of PCA and correlation analysis, the descriptive words for sensory profile of baby meat puree were obtained as follows: color, water permeability, delicateness, uniformity, meat-like aroma, fruit and vegetable-like aroma, saline taste, softness, viscosity, lubricity and overall acceptability.
【Fund】: “十二五”国家科技支撑计划项目(2011BAD47B05);; 国家现代农业(肉牛牦牛)产业技术体系建设专项(nycytx-38)
【CateGory Index】: TS251.5
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