猪肉品质评价要素的组成研究-食品安全质量检测学报.PDF

3 6 Vol. 3 No. 6 2012 12 Journal of Food Safety and Quality Dec. , 2012 1,2 1 1 1 1* 2 冯 岗 , 黄彩霞 , 孙宝忠 , 张松山 , 卢 凌 , 余群力 (1. , 100193; 2. , 730070) 摘 要: 目的 , 方法 () 39 120 结果 , , 结论 , , 关键词: ; ; ; Investigation of elements for pork quality evaluation 1,2 1 1 1 1* 2 FENG Gang , HUANG Cai-Xia , SUN Bao-Zhong , ZHANG Sun-Shan , LU Ling , YU Qun-Li (1. Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 2. College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China) ABSTRACT: Objective To understand the similarities and differences of the pork quality evaluation criteria between consumers and pork producers so as to provide guidance to manufacturers to improve pork quality. Methods A total of 39 quality control sector representatives from 39 pork producers belonging to ten provinces (Hebei, Henan, Guangdong, etc.) and 120 consumers were surv