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使用消费者和描述性感官属性预测牛肉的柔软性和果汁性

Hillary A Martinez1, Rhonda K Miller2, Chris Kerth2

  • 1Midan Marketing, 1529 W Armitage Ave, Chicago, IL 60642, USA.

Meat science
|August 23, 2023
PubMed
概括

使用消费者和描述性数据评估了牛肉的柔软性和果汁性. 华纳-布拉茨勒切削力 (WBSF) 与描述性柔软性比消费者感知更好地相关,特定的WBSF值表明柔软度水平.

关键词:
牛肉是牛肉,牛肉就是牛肉.消费者感觉上的感觉.描述性的感官评估描述性的感官评估.线性回归是一种线性回归.华纳 - 布拉茨勒剪切力.

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