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《Food Science and Technology》 2012-10
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The screening on evaluating indicators of roast mutton eating quality

XUE Dan-dan, ZHANG De-quan * , CHEN Li, WANG Zhen-yu, WANG Pei-pei (Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agricultural Product Processing, Ministry of Agriculture, Beijing 100193)  
Evaluation Index of eating quality about roast mutton was screened by M value method, principal component analysis and correlation analysis coupled with sensory evaluation by means of 9 pairs of lamb m. longissimus thoracis, neck and hindquarters, which were purchased from market. The result indicated that texture and flavor were the key indicators evaluated the eating quality of roast mutton. The mechanical texture was mainly expressed in toughness, hardness and collagen content, and the surface texture in juiciness and greasiness. The flavor was identified with meaty flavor. Through correlation analysis, it was showed that the hardness and collagen content both had a strong relationship with toughness (R2 =0.79, 0.76), and the juiciness had a strong relationship with greasiness (R2 =0.71). It was concluded that the eating quality of roast mutton could be evaluated bytoughness, juiciness and meaty flavor.
【Fund】: 公益性行业(农业)科研专项(200903043);; 国家现代肉羊产业技术体系项目(CARS-39);; 公益性行业(农业)科技(200903012)
【CateGory Index】: TS251.7
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