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Updated: Jan 16, 2026

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Published on: September 17, 2021

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肉制品口腔质感的多维方法

Carla María Blanco-Lizarazo1, Felipe Cuartas1, Sara Pacheco-Pappenheim2

  • 1Centro de investigación y Desarrollo Cárnico CI+D, Industria de Alimentos Zenú, Medellín, Colombia.

Food chemistry
|September 26, 2025
PubMed
概括

这项研究使用机械,成像和感官方法评估肉中的质地. 硬度和多汁度是关键属性,与不同肉制品的结构和机械性能有关.

关键词:
数字图像分析数字图像分析感觉到自己的嘴巴.感觉的时间主导.纹理配置文件 纹理配置文件部落学 (tribology) 是一个学科.

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