Reference methods for the assessment of physical characteristics of meat
Reference methods for the assessment of physical characteristics of meat
复制标题
DOI：
10.1016/s0309-1740(98)00034-5
复制
发表时间：
1998-08-01
期刊：
影响因子：
7.1
通讯作者：
Honikel, KO
中科院分区：
文献类型：
--
作者：
Honikel, KO
作为1992年在赫尔辛基举行的经合组织猪肉质量研讨会的一个副产品，一组在肉类质量评估领域具有多年经验的科学家于1993年2月首次召开会议，随后于1994年和1995年在经合组织生物资源管理研究项目的主持下，在德国联邦肉类研究中心的Kulmbach召开会议。讨论了三个具体领域，以制定国际上接受的参考方法：持水性嫩度肉色1997年秋季，这些方法在新西兰肉类工业研究所（MIRINZ）最终确定。本文介绍了这些措施。(C)1998爱思唯尔科技有限公司版权所有。
As a spin-off of an OECD Workshop on pork quality, held in Helsinki in 1992, a group of scientists with many years of experience in the field of meat quality assessment convened in February 1993 for the first time, and subsequently in 1994 and 1995, in Kulmbach at the German Federal Centre for Meat Research under the auspices of the OECD research project Management of Biological Resources. Three specific areas were discussed in order to develop internationally accepted reference methods.water-holding capacitytendernesscolour of meat.In the autumn of 1997 the methods were brought into their final form at the Meat Industry Research Institute of New Zealand (MIRINZ). They are presented in this paper. (C) 1998 Elsevier Science Ltd. All rights reserved.