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| Analysis and Evaluation of Fresh Targets of Market Beef |
| Yingmin Jia,Ling Wang,Zide Zhang,Huixuan Li,Zhizhou Chen |
| Dept.of Food Science,Hebei Agricultural University,Baoding 071001 |
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Abstract The fresh degree indexes of beef (the content of TVB-N,the number of bacteria colony,pH)were analyzed by the methods of statistics based on the test of beef from markets.The results showed that there was remarkable relativity between TVB-N and TNBC,and the fresh degree of market beef could be evaluated on the indexes of TVB-N,TNBC,and pH with sensory evalation.While,for the package beef with different treatment,there was less relativity.It should be further studied to set up new indexes and crit...?MoreBack
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Received: 20 December 2017
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1998, Vol. 12 
