摘要
论述了感官评价原理的基本内容及其在肉质感官评价中的应用。着重论述了肉质评价员的选拔与培训、肉质评价专门实验室的建设原则、肉质评价程序的设计原则、肉质感官评价结果的分析。最后简单分析了我国肉质感官评价存在的问题及对策。
In this article, the basic content of sensory evaluation principles was elucidated, as well as its application in meat quality. And the discussion focused on the aspects of selection and training of sensory evaluators, construction principles of quality evaluation specialized laboratory, design principles of quality evaluation procedures, and quality analysis of the sensory evaluation results. Finally, the existing problems and solutions of the sensory evaluation in China were simply analysed.
出处
《肉类工业》
2011年第2期12-15,共4页
Meat Industry
关键词
感官评价
原理
肉质
应用
sensory evaluation
principles
meat quality
application
