1. 毕业设计（论文）的内容、要求、设计方案、规划等
猪肉的新鲜度可以用肉品的PH值变化进行部分表征，但感官评价作为新鲜度传统检测的最普遍采用的一个参考值，对研究开发新方法测定新鲜度具有检验价值。
本课题选取大量冷鲜肉作为检测对象，观测其存储过程中感官评价随存储时间、存储条件的变化，记录数据，推导出一般规律。
对猪肉新鲜度检测新方法的有效性和准确性提供参考依据。
2. 参考文献（不低于12篇）
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