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| An Improved Method Based on Fuzzy Mathematics for Comprehensive Sensory Evaluation of Mutton |
| ZHANG Hong-bo，JIN Ye |
| College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China |
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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.
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2011, Vol. 25 
