基于模糊综合评价法的市售烧烤牛肉质量评价

Quality evaluation of commercially available roast beef based on fuzzy comprehensive evaluation

本研究为建立烧烤牛肉感官指标评价体系,为烧烤牛肉原料肉指标评价体系的建立提供依据,以具有烧烤牛肉消费经验的人群为调查对象,统计消费者对烧烤牛肉感官评定指标(嫩度、风味、多汁性、颜色、弹性与润滑性)的评价结果,运用模糊综合评价方法对烧烤牛肉的满意度进行分析。结果表明,消费者对现有市售烧烤牛肉的总体满意度是较高,并且各感官指标重要性顺序从大到小依次为嫩度、风味、多汁性、颜色、弹性和润滑性。本研究说明运用模糊综合评价方法对市售烧烤牛肉进行质量评价是可行的。

This study was aimed to establish a roast beef sensory property evaluation system and to provide the basis for the establishment of roast raw beef＇ s sensory property evaluation system. The method of fuzzy mathematics comprehensive evaluation was applied to analyze roast beef satisfaction, and the consumer evaluation to roast beef sensory evaluation properties （ flavor, tenderness, juiciness, color, elastic and lubricity, respectively）was conducted in the study by investigating the consumers who had consumed roast beef.Results showed that consumers were more satisfied with the roast beef on the present market, and they thought that the importance ranking of sensory properties was tenderness, flavor, juiciness, color, elastic and lubricity from most important to least. This study showed that fuzzy comprehensive evaluation to evaluate quality of commercially available roast beef was feasible.