Construction method and application of chicken quality sensory evaluation model

Abstract

The invention discloses a construction method of a chicken quality sensory evaluation model. The construction method comprises the following steps of: S1, establishing a plurality of chicken sensory indexes for reflecting chicken sensory attributes and a sensory index scoring system; S2, scoring the sensory indexes of the chickens of different groups under different conditions, and screening the sensory indexes with significant differences along with the change of the conditions as main sensory indexes; S3, performing principal component analysis on the main sensory indexes based on the scores in the step S2, confirming principal components, screening the indexes which basically reflect the sensory attributes represented by the whole corresponding principal components under the principal components to serve as sensory core factor indexes, and using the sensory core factor indexes for establishing a sensory evaluation model; and S4, performing weight distribution of sensory core factor indexes by utilizing an analytic hierarchy process, and acquiring the sensory evaluation model for acquiring the eating quality of the chicken. The chicken quality is analyzed from the sensory aspect, the systematic qualitative evaluation of the chicken quality can be realized, the chicken quality is conveniently improved, and the chicken eating sensory experience is improved.

Description

technical field [0001] The present invention relates to the field of meat quality evaluation, and more specifically, relates to a construction method and application of a sensory evaluation model for chicken quality. Background technique [0002] The quality of edible chicken meat is affected by various conditions, including age, feeding mode, gender, etc. The quality of chicken meat obtained based on different culture conditions is also significantly different. Taking Qingyuan chicken as an example, under different growth stages, that is, at different ages, Qingyuan chicken has obvious differences in flavor, sensory and texture, such as juvenile chicken tenderness and old chicken mellow taste. On this basis, obtaining the quality of chicken is very important to the development of the chicken market. Considering from the farming side, farmers can further improve various conditions on the basis of obtaining the quality of chicken, so as to cultivate and obtain modern chicken ...

AI Technical Summary

Problems solved by technology

Based on the physical and chemical evaluation process of chicken meat quality in the existing technology, it is easy for farmers to change the breeding conditions blindly, without considering the consumption side and its sensory perspective, which affects the improvement of the quality required by the eaters during the breeding process

[0004] Although there is sensory evaluation applied to meat in the prior art, it has relatively large defects, such as: using a red meat evaluation method that is significantly different from chicken for sensory evaluation of chicken, ignoring the effects of different types. difference, the accuracy is difficult to guarantee

Moreover, there are other defects in the existing evaluation methods including the above methods, such as: in the evaluation indicators, there is a single repetition among different indicators, which cannot independently reflect information from different angles of chicken quality; without a clear digital weight, it is often impossible to systematically evaluate the final chicken meat Qualitative judgments are made on quality, resulting in uneven chicken quality evaluation results, etc.

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