牛肉品质性状与感官指标关系的研究

摘要

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.%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。