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《Food Science and Technology》 2010-12
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The screening on evaluating indicators of lamb eating quality

YANG Yuan-jian,ZHANG De-quan*,RAO Wei-li(Institute of Agro-Food Science and Technology,Chinese Academy of Agricultural Sciences,Key Laboratory of Agricultural Product Processing and Quality Control,Ministry of Agriculture,Beijing 100193)  
The indicators of lamb eating quality was screened by M value method,principal component analysis and correlation analysis coupled with sensory evaluation by means of 21 pairs of lamb m.longissimus thoracis and hindquarters.It was concluded that the indicators of lamb eating quality comprised appearance,texture and flavor,and the appearance comprise moisture;the texture comprised hardness tenderness and juiciness;the flavor comprised flavor intensity and the smell of mutton flavor.The result of correlation analysis shows that the moisture has a strong relationship with juicy(R=0.62),hardness and meat flavor both have a strong relationship with tenderness(R=-0.72,-0.57).So the lamb eating quality can be evaluated by smell of mutton flavor、tenderness and juicy.
【Fund】: 公益性行业(农业)科研专项(200903043)
【CateGory Index】: TS251.7
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