冷却肉颜色评定方法探讨

【作者】 戴瑞彤； 南庆贤；

【机构】 中国农业大学食品学院；

【摘要】 冷却肉的颜色是决定消费者购买与否以及决定肉的货架期的最重要指标之一。本文对常用的肉色测定方法进行了比较,发现肉的红度值a*与MMb％有较强的相关性(R~2=0.9671％),而肉的TBA值、总色素损失和感官评定之间的相关性R~2分别为0.8361、0.8097和0.7962。更多还原

【Abstract】 The actor of chilled meat is probably the most important factor determining consumer acceptability and retail shelf life. This article com-pared the different methods used to measure the meat color and found: the color different a value is highly related to the MMb%, the R2 =0.9671; the R2 between MMb% and TBA, total pigment loss and panel evaluation score are 0.8361、 0.8097 and 0.7962, respectively.更多还原