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| Application of Sensory Evaluation in Meats |
| WANG Erxia;ZHAO Jian |
| Food Science College, Southwest University, Chongqing 400716, China |
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Abstract People had higher requisition for meat quality with the increasing of living level and the conversion of consume conception. As one of the late evaluating methods for meat quality, sensory evaluation had both advantages and disadvantages. In this article the theory, the methods and applica-tion of sensory evaluation in meat quality were introduced, and the developing trend in future was advised.
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2008, Vol. 22 
