实验教学中感官分析新技术在加工牛肉干中的应用

The Application of New Technology of Sensory Analysis in the Experimental Teaching of Beef Processing

目前多数牛肉干的生产企业仍然沿用传统的感官检测方法,内蒙古商贸职业学院食品工程系食品加工技术专业通过在实验教学中加入感官检测新技术的学习内容,能使工厂化牛肉干加工企业录用接受过相关学习后的毕业生,对其产品的进一步精深加工及适应市场有着重要意义。

At present most dried beef production enterprises still use traditional sensory detection method. The courtyard department of food engineering professional processing by adding sensory detection techniques of learning content in teaching experiment, which can enable factory beef jerky processing enterprises in hiring highly relevant courses and graduate students, and it has a great significance for the further deep processing and adapt to the market.