@article{TANG2025, 
author = {Yan TANG and Peng XIE and Xiaochang LIU and Mingwu ZANG and Songshan ZHANG and Yuqing ZHOU and Lei LIU and Xuedong GU},
title = {Research Progress on the Application of Sensory Analysis to Grilled Meat},
year = {2025},
journal = {Meat Research},
volume = {39},
number = {4},
pages = {65-72},
keywords = {sensory analysis, intelligent sensory analysis, artificial sensory analysis, grilled meat, eating quality},
url = {https://www.sciopen.com/article/10.7506/rlyj1001-8123-20240829-226},
doi = {10.7506/rlyj1001-8123-20240829-226},
abstract = {Sensory analysis is an important way to evaluate the eating quality of meat, including intelligent sensory analysis and artificial sensory analysis. Intelligent sensory analysis is simple, rapid, and repeatable, while artificial sensory analysis allows multi-dimensional analysis, directly reflecting the quality of samples. Roasting is a popular way of cooking meat, which confers it a unique taste and rich flavor. The sensory quality of grilled meat is an important reference for consumers when making consumption choices, so the application of sensory analysis is particularly important. In this paper, the concept of sensory analysis and its application in the study of the eating quality of grilled meat are reviewed in order to provide a systematical understanding of the application of sensory analysis to grilled meat.}
}