在传统的牛肉分级中，大理石花纹的等级评定主要依靠分级员的感观评价。
In the traditional way of beef grading, the level of marbling is mainly given according to the grader's feelings.
本实验是以阿拉尔片区部分豆制品卫生质量进行感观和细菌学评价，为消费者的健康饮食做以指导。
The experiment was to provide a guide for consumer's healthy diet through evaluating the bean products by perceptual and bacteriology from Alar in Xinjiang.
以感观品质为评价指标，通过正交试验研究并得出了主要原辅材料的最佳组合。
And the optimum composition of the ingredients was determined by organoleptic evaluation and orthogonal experiments.
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