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应用模糊数学方法感官评定不同部位牛肉的品质 被引量:3

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摘要 利用模糊数学的方法对不同部位牛肉的品质进行了感官评定.结果表明:不同部位肉的肉质之间存在着较大的差别,概括而言,背、腰部肉质要好于臀部和前后腿部位的肉质.因此,在生产中有必要根据肉质的好坏对胴体进行分级,以提高产品的档次和生产的整体水平.
出处 《肉类工业》 2001年第z1期57-58,共2页 Meat Industry
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