感官评价原理在肉质评价中的应用

本文论述了感官评价原理与技术基本内容,以及在肉质感官评价中的应用。着重论述了肉质评价员的选拔与培训、肉质评价专门实验室的建设原则、肉质评价程序的设计原则、肉质感官评价结果的分析,最后简单分析了我国肉质感官评价的现状。     

感官评价原理与实践在肉质评价中的应用

评价肉质有两类方法：一是品尝专家小组主观口感评定肉的风味，虽然是主观口感的评价，并有人文效应，但对特定的国家和地区，却具权威性；再一类是对影响风味的主要指标，如肉色、pH值、系水力、嫩度、大理石花纹等进行分析，这虽是客观评价，但也只能算是对品尝评价的预估和印证。肉质的感官评价占据极为重要的地位     

基于主成分和聚类分析的优质鸡肉质评价模型的建立

为探讨优质鸡肉质合理评价模型,采用主成分和聚类分析方法对优质肉鸡7个新品系9个与肉质有密切联系的指标进行了分析。结果显示:9个原始指标依据主成分解释总变量和碎石图提取了4个主成分,反映原变量89.82%的信息。第一主成分主要综合了失水率、肌纤维面积、肌纤维密度和pH值信息,命名为质构因子;第二主成分主要综合了VB1、肌纤维密度、肌纤维面积和肌内脂肪(IMF)的信息,命名为作肉质因子;第三主成分综合了嫩度、肉色和肌内脂肪的信息即感官因子;第四主成分综合了肌苷酸、肌内脂肪含量和肉色的信息看作风味因子。聚类分析将9个肉质指标分为3类,聚类结果与主成分分析基本一致,综合利用主成分和聚类分析结果制定了优质鸡的肉质评价模型,为优质鸡选育和肉质评价提供了理论依据。     

论乳品厂感官评价机构的建立

根据多年的乳制品质量管理经验,本文阐述了乳品厂感官评价机构建立的意义、原则、方法和感官评价人员的培养方法,以供业内同行参考和借鉴。     

肉质评价现状与改进对策

肉质是指鲜肉或加工肉的外观、适口性和营养价值等有关物理特性和化学特性的综合体现。笔者认为从肉质指标的测量手段和测量目的来看,现行的肉质评价指标可分为3大类:1)感官指标,即运用嗅觉、味觉、触觉、视觉等人体感觉就能判断的指标,包括肉色、嫩度、风味、多汁性、大理石花     

苜蓿干草质量评价

随着工业化生产和全球贸易兴起，苜蓿干草质量评价逐渐兴起。苜蓿干草质量受营养指标、感官指标等多种影响，评价系统复杂。本文主要论述了纤维、蛋白质、能量、RFV、RFQ等营养指标，对苜蓿干草质量评价方法进行了介绍．     

利用感观评价 对汶鑫黑猪肉进行评定的研究

本文利用了感观评价技术,设计了一种猪肉品鉴方法,对正在自主培育中的汶鑫黑猪猪肉进行了肉质品鉴研究.结果显示,汶鑫黑猪肉肌内脂肪、 风味和咀嚼感觉上优于优质商品猪肉,感官评价猪肉品质能有效辅助汶鑫黑猪品种选育工作和提高猪肉品牌宣传力度.     

肉质评价的指标

肉质是较为复杂的概念,没有单一的定义,是鲜肉或深加工肉的外观、适口性、营养价值等各方面理化性质的综合。肉质主要用感观特征、技术质量、营养价值、卫生质量和安全性4个方面来评价。因此,分析肉质的评价指标,探索提高肉质的方法来满足消费需求,对于养殖业具有十分重要的现实意义。感观特征     

基于主成分分析的河南省不同地方品种猪肉品质分析

本文研究了河南省不同地方品种猪肉品质,并通过主成分分析建立地方猪肉品质评价模型,为地方猪肉品质评价提供借鉴。试验选择1个三元杂交品种(对照)、2个地方培育品种和3个河南省地方品种共计66头进行屠宰,测定11项肉质指标,采用相关性分析和主成分分析法进行综合评价。结果表明：地方品种猪肉具有肌内脂肪含量高、粗蛋白质含量高、感官品质好的特性,与三元白猪对比,其粗蛋白质含量、L值、肉色评分等肉质指标差异显著,且不同地方品种肉质存在一定差异。通过主成分分析法从11个指标中提取了5个主成分,主成分的累计贡献率达到74.88%,概括为营养因子、感官因子和保水性因子;其中肌内脂肪、24 h大理石纹评分、L_{24 h}值、L_{45 min}值、滴水损失等5个指标为评价猪肉品质的关键指标;根据因子得分和权重构建河南省地方猪肉品质指标评价模型：Y=0.241Y1+0.193Y2+0.129Y3+0.105Y4+0.079Y5,综合评价地方猪F品种(项城猪)得分最高,肉质最好。     

黄羽肉鸡肉质评定技术操作规程的建立

通过已开展的黄羽肉鸡肉质评定技术研究结果,结合国内外有关禽肉肉品质研究报道,提出适合于评价黄羽肉鸡肉品质的物理性状指标(包括肉色、pH、系水力和嫩度)和感官指标,并规范各项指标测定方法和条件,建立了黄羽肉鸡肉质评定技术操作规程,提出快长型黄羽肉鸡各项肉质性状指标测定值的参考范围。     

鸡肉肉质评定方法研究进展

目前国内外关于鸡肉肉质评定方法研究较缺乏,且尚未形成统一的肉质评价标准,研究者采用的肉质性状指标种类较多,且测定方法和条件千差万别。本文将对国内外文献报道的鸡肉肉质评定方法进行汇总分析,重点综述鸡肉肉色、pH、系水力、嫩度和风味等主要肉质性状指标的评定方法现状与研究概况,并提出建立一套系统、客观、准确的鸡肉肉质标准评定体系是目前亟待解决的问题,也是开展鸡肉肉质研究的基础。     

Effect of fat content on sensory characteristics of marbled beef from Japanese Black steers

To analyze the sensory characteristics of meat samples with a crude fat content between 23.8% and 48.6% taken from 34 Japanese Black steers, we grilled the meat and subjected it to analytical sensory evaluation. We also measured the amounts of moisture, protein, nucleic acid and glutamic acid. An increase in crude fat content increased the tenderness, juiciness, and fattiness in the meat quality evaluation. An increase in crude fat content reduced the crude protein and moisture contents; it also slightly reduced the nucleic acid and glutamic acid contents, although when the reductions in these umami components were assessed relative to the moisture content they changed little. Increasing the fat content up to a certain point greatly enhanced the umami intensity and beef flavor intensity in the meat quality evaluation and raised the overall evaluation score; the peak of the appropriate crude fat content for these purposes was about 36%.     

肉品质评定指标及影响因素的研究进展

随着人们生活水平的提高,消费者对畜产品的要求也越来越高,已由量转化为质,肉品质的评定及如何调控已成为当前营养学者研究的热点。文章综述了肉品质的评定指标,介绍了影响肉风味的因素,同时,从遗传和日粮两个方面讨论了影响肉品质的因素,为进一步改善肉品质提供参考。     

梅花鹿肉营养价值及肉质评价方法研究进展

概述了梅花鹿肉的营养价值、鹿肉及鹿制品的主要功能、肉质评价的研究进展和肌苷酸含量及其他影响因素对梅花鹿肉质的影响,进而对鹿肉肉质评价提出了参考性建议     

动物肌内脂肪沉积相关候选基因的研究进展

肌内脂肪(IMF)含量是评价肉品质的重要因素,对风味、嫩度、纹理等肉类感官品质起着重要作用,而IMF的沉积主要受脂肪摄取、合成、分解3条代谢途径的调控。本文综述了影响IMF沉积的相关候选基因,初步揭示了影响脂肪代谢的机理,旨在为今后调控IMF沉积的相关研究提供理论依据。     

Sensory meat quality and its assessment

Several aspects of meat quality are briefly discussed, outlining the complex of parameters affecting meat quality as a whole. Particular attention is paid to the main sensory meat quality characteristics, which can be assessed analytically, and are known to be related to consumers' appreciation, when buying, preparing and consuming meat. After some compositional and structural characteristics of muscle have been outlined, the major physiological factors effecting the conversion of muscle into meat are discussed. Finally commonly used methods for the assessment of sensory meat quality are reviewed.     

犊牛肉干加工工艺初探

为丰富犊牛肉产品种类,提高产品档次和市场竞争力。以犊牛肉为原料,通过卤制工艺进行产品熟制,采用烘干、炒制、炸制三种后处理方式进行犊牛肉干的生产加工,以感官评价为指标确定最佳后处理方式。结果显示,不同后处理的产品具有不同特色,但是感官评价结果显示炸制产品的感官得分较高。     

Effects of menhaden oil and flaxseed in broiler diets on sensory quality and lipid composition of poultry meat

1. Three hundred and thirty 1-d-old male broiler chicks from a commercial strain were allocated to 11 dietary treatments comprising combinations of flaxseed at 100 g/kg and menhaden oil (MO) at 7.5 or 15 g/kg. Birds were given the experimental diets 7 or 14 d prior to slaughter. Carcase omega-3 fatty acid profiles and sensory evaluations of different cooked meat portions were carried out. 2. Linolenic acid was preferentially deposited in dark meat and long chain omega-3 fatty acids in white meat. Breast meat sensory quality was not affected in birds given 100 g/kg flaxseed for 14 d (treatment 3), 7.5 g/kg MO for 14 d (treatment 5) or 100 g/kg flaxseed +0.75 g/kg MO for 7 d (treatment 6). In contrast, thigh meat sensory quality decreased in treatments 5 and 6. 3. Feeding flaxseed and MO to birds for just 7 d prior to slaughter resulted in significant omega-3 meat enrichment depending on their dietary concentrations. The linolenic acid and long chain omega-3 fatty acids showed preferential deposition in dark and white meat, respectively, which may affect the sensory quality of various portions differently.     

Increased collagen III in culled chicken meat after feeding dietary wood charcoal and vinegar contributes to palatability and tenderness

We comprehensively evaluated meat quality in chickens fed a diet consisting of wood charcoal and vinegar (WCV) using food scientific and histological approaches. In culled hens, lipid and fatty acid in Musculus semimembranosus, cooking loss and sensory tests of whole thigh meat, and meat texture of breast meat were observed. In male broilers, cross section of M. semimembranosus was used for observations on muscle area, perimysium, non‐collagen total protein and total collagen content, and anti‐collagen I and III reactions. In frozen male broilers, conventional morphology of M. semimembranosus as well as chicken anti‐collagen III reaction to selected muscles of thigh meat and breast meat were compared between the control and WCV‐fed birds. Increased lipid and fatty acids, decreased cooking loss, high score in total evaluation for sensory test of thigh meat, and decreased meat texture values were observed for culled hens fed WCV. The higher values of muscle area, total collagen and collagen III were observed for broilers fed WCV. No perimysium collapse for M. semitendinosus or increased collagen III reactions of M. tensor fasciae latae, the flexor muscle group and M. pectoralis superficialis were observed for frozen muscles in the WCV group. These total results suggest that WCV produces palatable and tender meat by increasing collagen III.