Abstract：This paper is focused on the development and application of an improved method based on fuzzy mathematics for comprehensive sensory evaluation of bicepsfemoris muscles of Bamei Mutton Sheep, Small-tail Han Sheep and Sunit Sheep of the same months of age raised under the same conditions. Meanwhile, the accuracy of the method was validated in terms of color parameters and tenderness shear force, as determined with a colorimeter and a tenderness analyzer, respectively. Our results demonstrated that the method was accurate in highly fuzzy comprehensive sensory evaluation.
张宏博；靳烨. 基于模糊数学的羊肉感官综合评价方法[J]. 肉类研究, 2011, 25(12): 15-18.
ZHANG Hong-bo,JIN Ye. An Improved Method Based on Fuzzy Mathematics for Comprehensive Sensory Evaluation of Mutton. Meat Research, 2011, 25(12): 15-18.
2011, Vol. 25 
