Modelling the cooking doneness via integrating sensory evaluation and kinetics

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• 作者：Jingpeng Li^b ; ^c ; Li Deng^a ; ^{denglifood@sohu.com} ; Zhengyu Jin^b ; ^c ; Yong Yan^a
• 关键词：Quantitative determination ; Doneness ; Kinetics ; Sensory evaluation ; M value ; zM value
• 刊名：Food Research International
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：92
• 期：Complete
• 页码：1-8
• 全文大小：576 K
• 卷排序：92

文摘

A general method for modelling the cooking doneness was developed via integrating sensory evaluation and kinetics based on M value. During cooking process, the quality changes of meat based on sensory evaluation are agreed with the first-order reaction kinetic model. ‘Half-thickness bonding method’ was put forward to find meat's geometric center rapidly and accurately.