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评估牛肉的感官属性和物理化学特征:对中间与正常pH的终端条纹肉片进行比较研究

Iliani Patinho1, Cecylyana Leite Cavalcante1, Erick Saldaña2

  • 1Department of Agri-food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba, SP 13418-900, Brazil.

Food research international (Ottawa, Ont.)
|December 21, 2023
PubMed
概括

尼罗尔牛肉具有中间的最终pH值 (pHu) 是更加多汁,并且与正常的pHu牛肉有不同的颜色属性. 在两种pHu类别之间,消费者接受度没有显著差异.

关键词:
牛肉质量牛肉的质量.消费者接受度 消费者接受度长额胸部和腰部的长长腿.尼罗尔 尼罗尔 尼罗尔感官评估 感官评估

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