摘要
研究了应用质地多面剖析法评定烧鸡感官质量的方法,通过应用该方法评定烧鸡的质地,说明该方法能评定出烧鸡的质量好坏,适合于烧鸡的感官质量评价。
In the paper,sensory evaluation method of multidimensional texture analysis for roast chicken was researched,and the sensory quality of roast chicken was evaluated by this method.The results indicated that this analysis method could distinguish between the superior and inferior quality,and therefore could be suitable for sensory evaluation of the roast chicken.
出处
《肉类工业》
2011年第4期29-30,共2页
Meat Industry
关键词
质地多面剖析法
感官评定
烧鸡
multidimensional texture analysis
sensory evaluation
roast chicken
