肉制品感观质量调查与评价

对某公司生产的17种中、西式肉制品从9个指标(包装、颜色、质地、风味、香味、滋味、综合口感、综合评分、个人意见与建议)进行感观质量评定,并做统计分析,结果表明：(1)各种肉制品之间感观质量差异显著(p＜0.05),中西式肉制品各有特色及不足,开发时应中西结合,取长补短。(2)感观质量由多指标因素决定,应注意多指标的完美统一

Sensory Evaluation of Processed Meat Products

Sensory evaluations were performed on 17 Chinese and Western style meat products from a company.The sensory properties of meat products were evaluated based on packaging,color,texture,flavor,taste,mouth-feel,overall acceptance,as well as comments and suggestions from each person.Results showed that(1) There were significant differences between the sensory properties of different type of meat products.Since both Chinese and Western style meat products possess its own uniqueness and shortcoming,the future R&D should integrate the advantages of this two products in order to obtain product of better quality (2)Sensory properties of meat products were determined by the criteria stated.Thus ,it is important to strike a balance between each attribate to produce a better sensory acceptance.