Abstract
Objective—To study the sensory quality of six kinds of military ready-to-eat meat sticks by fuzzy mathematics method. Methods—Adopted the method of fuzzy mathematics with color, status, smell, texture and taste as evaluation factors, and carried out fuzzy mathematics judgment of the sensory quality of six kinds of military ready-to-eat meat sticks: Orleans pork, sauced pork tenderloin, original beef, black pepper beef, mellow beef and spicy beef. Results—The fuzzy comprehensive sensory evaluation scores of six kinds of military ready-to-eat meat sticks from high to low were original beef, mellow beef, black pepper beef, spicy beef, Orleans pork and sauced pork tenderloin. Conclusions—The fuzzy mathematics method can reflect the sensory quality more objectively and accurately, which provided a reference method for the comprehensive sensory quality evaluation of military ready-to-eat meat sticks.
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The study was approved by the Logistics Department for Civilian Ethics Committee of Air Force Medical Center. All subjects who participated in the experiment were provided with and signed an informed consent form. All relevant ethical safeguards have been met with regard to subject protection.
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Mu, H. et al. (2022). Application of Fuzzy Mathematics Method in Sensory Evaluation of Military Ready-to-Eat Meat Sticks. In: Long, S., Dhillon, B.S. (eds) Man-Machine-Environment System Engineering: Proceedings of the 21st International Conference on MMESE. MMESE 2021. Lecture Notes in Electrical Engineering, vol 800. Springer, Singapore. https://doi.org/10.1007/978-981-16-5963-8_11
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DOI: https://doi.org/10.1007/978-981-16-5963-8_11
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