【摘要】 肉类营养丰富,在储存时常常发生腐败变质,我们一般可以采用感官检验的方法来进行判断,也可以采用理化检验和微生物检验。感官检验非常直观,通过肉的颜色和气味可以大致判断出肉的品质情况;TVB-N的含量也反映了肉中蛋白质的分解情况,菌落总数也很客观地反映了肉的品质。对于肉的同一种品质状态下,这3种检测方法之间的差异如何进行了分析,并探讨它们之间的相互关系。更多还原

【Abstract】 The meat is very rich in nutrition, so it is very easy to corrupt when stored. Generally we can use sensory test to judge, and we also can use physical and chemical test and microbiological test. Sensory test is very intuitive, through the color and smell of meat which can largely determine the quality of meat. TVB-N reflects the decomposition of protein in meat. In addition, the total number of colonies is also an objective reflection of the quality of meat. For a piece of meat with the same state, how the differences are between the three detection methods. Then we explore the relationship between them.更多还原