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《Meat Research》 2014-04
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Advances in Methods for Evaluating the Eating Quality of Meat Products

DONG Li;LIU Deng-yong;TAN Yang;WANG Le-tian;DENG Ya-min;WANG Ji-ye;WANG Nan;Food Safety Key Laboratory of Liaoning Province,Food Science Research Institute of Bohai University;  
As one of the most important attributes of meat products,the eating quality includes color,flavor,juiciness and texture.Sensory evaluation and instrumental measurement are two types of methods used to evaluate these meat quality characteristics.This paper reviews the fundamental principles,features and recent applications of these quality evaluation methods.We suggest that sensory evaluation and instrumental measurement should be used in combination to evaluate the overall quality of meat products.
【Fund】: 国家重大科学仪器设备开发专项(2013YQ17046308);; 国家自然科学基金青年科学基金项目(31000796);; 中央高校基本科研业务费专项(kyz201155);; 辽宁省高等学校杰出青年学者成长计划(LJQ2013119)
【CateGory Index】: TS251
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