Fuzzy Comprehensive Evaluation Of Meat Quality Evaluation And Control Of Sensory

China is the world meat production country, its meat products sell well at home andabroad. With the continuous improvement of living standards, more higher requirements havebeen ordered in the meat products, including not only rigid requirements: the variety, asufficient number, and the high quality etc. but also other soft sensory requirements:increasingly focus on the meat’s taste, flavor, color, aroma etc. How to get the majorityconsumers effectively identify the color, smell, taste, shape and soft indicators is needed to beresolved in the corporate industrial production of the traditional meat products and also is thekey to open the market.This paper, basis on the quality of the meat’s sensory evaluation, adopting fuzzycomprehensive evaluation method and taking sauce beef as an example to evaluate the qualityof the meat, probes the controlling problem of the sensory evaluation for the quality of meat.Based on the mathematical principles of fuzzy comprehensive evaluation, this researchformed the comprehensive evaluation index system and weights of meat sensory evaluation.On this basis, by evaluation factors of selecting the color, the organization of the state, aroma,taste, flavor and residues in meat taste and calculating of the reasonable weight of variousfactors, this study carry on the fuzzy mathematics comprehensive evaluation of the sevenkinds of typical sauce beef products. The results show that fuzzy comprehensive evaluationmethod could objectively and accurately distinct the extent and level of merits of differentproducts and choose better products from multiple samples. This study riches meat sensoryevaluation tools and methods, providing a valuable reference for such as beef sauce etc.Chinese meat sauce evaluation criteriaOn this basis, this research shows that the sensory quality of the meat must be controlled,because the sensory evaluation is able to detect the characteristic quality contamination of theproduct or trace changes which other test methods cannot be able to find, and it can bepromptly and accurately identify product quality to find problems early, then treat it timely, and reduce the loss of production and ensure the quality of product. under the guidance of thecontrol requirements and principles of the quality of the meat’s sensory, using quality controlmethods of meat sensory such as outside and inside methods of specifications, qualityassessment methods, descriptive analysis method etc., this study gives the meat products asensory evaluation and builds a control system of meat sensory quality, and also it establishessensory quality controlled organizations, plans, measures and processes. Based on abovementioned, we are to control the process of meat sensory quality and four key points sensoryquality control such as acquisition of raw materials, animal fur and acceptance, post-morteminspection, packaging, storage and inspection etc. and finally build a traceability system ofmeat quality to form a bond which linked all aspects of the information of the beef productionchain together in order to track the entire beef production process from the production,processing, transportation to the sales to ensure the safety tracking of beef production andtraceable reliability.