Method for evaluating sensory difference of steaks treated by different treatment processes

A technology for processing technology and evaluation methods, applied to instruments, biological material analysis, measuring devices, etc., can solve problems such as unused taste, errors, objective and scientific evaluation errors, etc., to achieve accurate and scientific results, good-looking appearance, and easy to remove Detection effect

CN110537679APending Publication Date: 2019-12-06FUJIAN JUYUAN FOOD CO LTD
2 Cites 0 Cited by

Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
Publication Date
2019-12-06
Patent Text Reader

Abstract

The invention relates to the technical field of steak processing, and discloses a method for evaluating the sensory difference of steaks treated by different treatment processes. The method comprisesthe steps: through a texture analyzer puncture method and a texture profile analysis (TPA) test method, the quality of beef samples of different parts treated through methods is comprehensively and systematically analyzed and researched aiming at researching evaluation of the consistency of analysis results of a texture analyzer and the beef taste through comprehensive analysis and measurement ofthe texture analyzer. According to the method for evaluating the sensory difference of the steaks treated by the different treatment processes, a puncture probe T372-33 of the texture analyzer is utilized to sequentially penetrate through the geometric centers of the beef samples, then the texture characteristics of different soaked beef are measured through two-time downward pressing of a detection probe of the texture analyzer, thus results obtained through comparison can be more accurate and more scientific, and an objective and scientific evaluation and quality monitoring system, with thetexture analyzer as the core, for the steak quality can be effectively established.
Need to check novelty before this filing date? Find Prior Art

Description

technical field

[0001] The invention relates to the technical field of steak processing, in particular to a method for evaluating sensory differences of steaks processed by different processing techniques. Background technique

[0002] Steak, or beef steak, is a chunk of beef and is one of the most common foods in Western food. The cooking method of steak is mainly frying and grilling. It is a high-grade meat product for the princes and nobles. The noble beef was cooked with pepper and spices, which were also distinguished at that time, and served on special occasions to show the noble status of the owner.

[0003] With people's innovation and various attempts, many steak production methods with different tastes have been experimented. Steaks processed according to different processing techniques have different tastes. There will be discrepancies, so it may lead to a phenomenon of error, so there may be some mistakes in the objective and scientific evaluation. Therefore, an...

Examples

Embodiment Construction

[0027] The following clearly and completely describes the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only some of the embodiments of the present invention, but not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0028] A method for evaluating the sensory differences of beef steaks processed by different processing techniques, including: using the texture analyzer puncture method and the texture multi-faceted analysis (TPA) test method to conduct a relatively comprehensive and systematic analysis of the quality of beef samples from different parts processed by the method The purpose of the research is to study the evaluation of the consistency between the analysis results of the texture analyzer and the texture of beef through the comprehensi...