摘要
随着人们膳食结构的不断变化以及对健康的日益关注,牛肉品质受到了前所未有的重视。对牛肉的色泽、pH值、大理石花纹、嫩度、持水力等感官指标与牛肉品质之间的关系进行了综述。
With the continuous changes of people′s dietary structure and increasing concerns about their health,beef quality has received unprecedented attention. The relationship between sensory indices such as the colour,pH,marbling,tenderness and water-holding capacity（WHC） and the quality of beef was reviewed.
出处
《畜牧与饲料科学》
2011年第7期91-93,共3页
Animal Husbandry and Feed Science
基金
杭州市科技计划项目(20091832B50和20101032B18)
关键词
牛肉
品质性状
感官指标
beef
quality traits
sensory indices
