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7 8 Vol. 7 No. 8
2016 8 Journal of Food Safety and Quality Aug. , 2016
康熙龙, 李岩磊, 董 俊, 王文娟, 彭彦昆, 汤修映*
(, 100083)
摘 要: ,
, ,
,
,
,
,
关键词: ; ; ;
Research progress on viscoelasticity detection of edible meat
*
KANG Xi-Long, LI Yan-Lei, DONG Jun, WANG Wen-Juan, PENG Yan-Kun, TANG Xiu-Ying
(College of Engineering, China Agricultural University, Beijing 100083, China)
ABSTRACT: Meat is a kind of food sources and it is indispensable in peoples lives, providing us with a wealth of
nutrition. Physical characteristics of meat are directly related to its own organoleptic properties, such as hardness and
toughness, etc. Knowledge of food rheology can characterize these properties. Generally it is believed that the
mechanical characteristics of the food are the main content of the sensory evaluation method of detection. Freshness
and tenderness are important indexes of meat and meat products. Edible meat’s viscoelasticity is closely related to the
freshness, the study of the quantitative relationship between elasticity and freshness has important theoretical and
practical significance. This paper summarized the experiments of stress relaxation, creep, etc of edible meat
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