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

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.

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...

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a method for evaluating the sensory differences of steaks treated with different processing techniques, which has the advantages of multiple methods for evaluating the sensory differences of steaks treated with different processing techniques, and solves the problem of the steaks processed by different processing techniques. , the taste does not need to be used, and when the steak is tested by the instrument process, it will be different from the sensory test, so it may cause people to have a phenomenon of error, so there may be certain errors in the objective and scientific evaluation