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| Advances in Methods for Evaluating the Eating Quality of Meat Products |
| DONG Li;LIU Deng-yong;TAN Yang;WANG Le-tian;DENG Ya-min;WANG Ji-ye;WANG Nan |
| Food Safety Key Laboratory of Liaoning Province, Food Science Research Institute of Bohai University, Jinzhou 121013, China |
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Abstract As one of the most important attributes of meat products, the eating quality includes color, flavor, juiciness and
texture. Sensory evaluation and instrumental measurement are two types of methods used to evaluate these meat quality
characteristics. This paper reviews the fundamental principles, features and recent applications of these quality evaluation
methods. We suggest that sensory evaluation and instrumental measurement should be used in combination to evaluate the
overall quality of meat products.
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2014, Vol. 28 
