畜牧与饲料科学
畜牧與飼料科學
축목여사료과학
ANIMAL HUSBANDRY AND FEED SCIENCE
2011年
7期
91-93
,共3页
李梦熹%黄斯%关荣发%周延%金慧伟%冯燕乐
李夢熹%黃斯%關榮髮%週延%金慧偉%馮燕樂
리몽희%황사%관영발%주연%금혜위%풍연악
牛肉%品质性状%感官指标
牛肉%品質性狀%感官指標
우육%품질성상%감관지표
beef%quality traits%sensory indices
随着人们膳食结构的不断变化以及对健康的日益关注,牛肉品质受到了前所未有的重视。对牛肉的色泽、pH值、大理石花纹、嫩度、持水力等感官指标与牛肉品质之间的关系进行了综述。
隨著人們膳食結構的不斷變化以及對健康的日益關註,牛肉品質受到瞭前所未有的重視。對牛肉的色澤、pH值、大理石花紋、嫩度、持水力等感官指標與牛肉品質之間的關繫進行瞭綜述。
수착인문선식결구적불단변화이급대건강적일익관주,우육품질수도료전소미유적중시。대우육적색택、pH치、대리석화문、눈도、지수력등감관지표여우육품질지간적관계진행료종술。
With the continuous changes of people′s dietary structure and increasing concerns about their health,beef quality has received unprecedented attention. The relationship between sensory indices such as the colour,pH,marbling,tenderness and water-holding capacity（WHC） and the quality of beef was reviewed.
