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| Research Progress on the Application of Sensory Analysis to Grilled Meat |
| TANG Yan, XIE Peng, LIU Xiaochang, ZANG Mingwu, ZHANG Songshan, ZHOU Yuqing, LIU Lei, GU Xuedong |
| 1. College of Food Science, Xizang Agricultural & Animal Husbandry University, Nyingchi 860000, China; 2. Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 3. Qinghai Province Haibei Prefecture Plateau Ecological Animal Husbandry Science and Technology Demonstration Park Management Committee, Haibei 810299, China |
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Abstract Sensory analysis is an important way to evaluate the eating quality of meat, including intelligent sensory analysis and artificial sensory analysis. Intelligent sensory analysis is simple, rapid, and repeatable, while artificial sensory analysis allows multi-dimensional analysis, directly reflecting the quality of samples. Roasting is a popular way of cooking meat, which confers it a unique taste and rich flavor. The sensory quality of grilled meat is an important reference for consumers when making consumption choices, so the application of sensory analysis is particularly important. In this paper, the concept of sensory analysis and its application in the study of the eating quality of grilled meat are reviewed in order to provide a systematical understanding of the application of sensory analysis to grilled meat.
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LI Yali, WANG Xueli, SHI Liu, WU Wenjin, CHEN Sheng, CHEN Lang, GUO Xiaojia, XIONG Guangquan, WANG Lan, SUN Zhida. Effect of a Preservative Mixture Consisting of Chitosan and Chlorogenic Acid Composite on the Eating Quality of Refrigerated Catfish Fillets[J]. Meat Research, 2025, 39(1): 42-50. |
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2025, Vol. 39 
