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《Science and Technology of Food Industry》 2013-17
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Study of sensory profile and nutritional quality characteristics of airing yak beef

GAO Yuan;SUN Bao-zhong;HUANG Cai-xia;LANG Yu-miao;LIU Fei;WANG Huan;Institute of Animal Science,Chinese Academy of Agricultural Sciences;  
By multivariate analysis method,flavor and texture were obtained as the descriptive words used for sensory profile of the airing yak beef.There was no significant correlation between them(p 0.05).Then by drawing the sensory profile of six products bought from the market,the nutrition and quality characteristics was measured,which is correlational with the sensory characteristics.The regression equation was made by stepwise regression: texture =-1.448-3.256TBA + 0.455 fat content + 4.52 water activity(R2= 0.925).The regression equation was significant p = 0.001(p 0.05),and the degree of fitting was well.Flavor was not significantly different(p 0.05) with nutritional quality characteristics.
【Fund】: 公益性行业(农业)科研专项(201203009);; 国家肉牛牦牛产业技术体系(nycytx-38)
【CateGory Index】: TS251.55
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