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中文
Meat Research
2010
,
Vol. 24
Issue (11)
: 57-60
DOI
: 10.7506/rlyj1001-8123-201011014
Analysis & Detection
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Methods of Meat Sensory Analysis
ZHANG Xuan
College of Food Science, Southwest University, Chongqing 400716, China
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Abstract
This paper briefly summarizes the essential compositions and requirements in meat sensory analysis system and sensory index,. mainly introduces the common test methods in sensory analysis of meat.
Key words
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meat
sensory analysis
method
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ZHANG Xuan
Cite this article:
ZHANG Xuan. Methods of Meat Sensory Analysis[J]. Meat Research, 2010, 24(11): 57-60.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-201011014
OR
https://www.rlyj.net.cn/EN/Y2010/V24/I11/57
[1]
CHEN Ming, YUAN Ting, TU Qiao, YE Huilan, LEI Haiyue, WANG Jiayu, MA Anfang, XIN Jianzeng.
Changes in the Relative Content of Reactive Oxygen Species in Dark Cutting Beef and Its Correlation with Meat Quality Characteristics during Storage
[J]. Meat Research, 2023, 37(5): 11-17.
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2010, Vol. 24 
