肉类研究Issue(12)：15-18,4.
基于模糊数学的羊肉感官综合评价方法
An Improved Method Based on Fuzzy Mathematics for Comprehensive Sensory Evaluation of Mutton
张宏博 1靳烨1
作者信息
- 1. 内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018
- 折叠
摘要
Abstract
This paper is focused on the development and application of an improved method based on fuzzy mathematics for comprehensive sensory evaluation of bicepsfemoris muscles of Bamei Mutton Sheep, Small-tail Han Sheep and Sunit Sheep of the same months of age raised under the same conditions. Meanwhile, the accuracy of the method was validated in terms of color parameters and tenderness shear force, as determined with a colorimeter and a tenderness analyzer, respectively. Our results demonstrated that the method was accurate in highly fuzzy comprehensive sensory evaluation.关键词
羊肉/感官评价/模糊数学Key words
mutton/sensory evaluation/fuzzy mathematics分类
轻工纺织引用本文复制引用
张宏博,靳烨..基于模糊数学的羊肉感官综合评价方法[J].肉类研究,2011,(12):15-18,4.
