肉类研究Issue(1)：18-22,5.DOI:10.7506/rlyj1001-8123-201501005
基于消费者感官评价的煎制牛肉预测模型
Prediction Model of Pan-Fried Beef Based on Consumer Sensory Evaluation
摘要
Abstract
The aim of this study was to investigate the eating quality and the key quality traits of pan-fried beef. Six muscles (M. longissimus, Tri-tip, Gluteobiceps, Eye of Kunckle, Knuckle Cover, and Knuckle Undercut) of nine cattle were used for consumer sensory evaluation on raw beef and pan-fried beef. The sensory quality traits evaluated for raw beef were beef color, marbling, the amount of exudation, freshness, and appearance acceptability. Color, beef aroma, tenderness, juiciness, beef flavor, the amount of residue, and overall acceptability were used for the sensory traits of pan-fried beef. The results showed that marbling was the key factor of raw beef quality, followed by freshness, beef color and the amount of exudation. Juiciness was the key sensory trait of pan-fried beef, followed by beef flavor and the amount of residue. The prediction model for raw beef was appearance acceptability=0.534+0.448 × marbling+0.435 × freshness+0.174 × beef color-0.124 the amount of exudation (R2=0.932). The prediction model for pan-fried beef was overall acceptability=-0.204+0.332 × juiciness+0.489 × beef flavor+0.237 × the amount of residue.关键词
感官评价/煎制牛肉/生鲜牛肉/预测模型Key words
sensory evaluation/pan-fried beef/raw beef/prediction model分类
轻工纺织引用本文复制引用
郎玉苗,李敬,卢凌,谢鹏,柴晓峰,张丽,李海鹏,刘璇,孙宝忠..基于消费者感官评价的煎制牛肉预测模型[J].肉类研究,2015,(1):18-22,5.基金项目
国家现代农业（肉牛牦牛）产业技术体系建设专项 （）
