Method and system for quick lossless evaluation on freshness of fresh beef

Abstract

The invention discloses a method and system for quick lossless evaluation on multiple indexes of freshness of fresh beef by applying a visible / near infrared spectrum technology, belonging to the technical field of lossless detection of food. According to the invention, a mathematical prediction model is established between spectral information capable of reflecting fresh beef ingredients and physical state information, and multiple indexes of the freshness of the fresh beef, and the whole detection system is constructed on the basis of the mathematical prediction model, so that the system can be used for accurately and reliably detecting multiple unknown indexes of the freshness of the fresh beef (volatile basic nitrogen (TVB-N), pH value, total bacterial count and beef color (CIE color parameters L* and a*) and the like simultaneously, and predicating the storage time of the beef; furthermore, the freshness of the beef is graded comprehensively by combining multiple indexes, so that the quick lossless detection and evaluation on the freshness of the fresh beef are realized.

Description

technical field [0001] The invention belongs to the technical field of non-destructive testing of food, and in particular relates to a method and a system for rapidly and non-destructively evaluating multi-indexes of freshness of fresh beef using visible / near-infrared spectroscopy. Background technique [0002] Beef is one of the main meat products. It has the characteristics of high protein, low fat, rich in vitamins and minerals, and contains all the essential amino acids that people need. It is a health-care meat with high nutritional value. favored by the domestic market. With the improvement of people's living standards and the continuous change of dietary structure, the demand for beef meat products is increasing, especially with the rapid development of fresh-keeping technology and logistics and transportation industry, the supply and demand of fresh beef is increasing . As a big beef producer in my country, the beef produced has a price advantage and is a tradition...

AI Technical Summary

Problems solved by technology

However, the sensory test is easily affected by various factors such as differences in human sensory organs, sensory human physiological factors, and external environmental factors. The test error is large, and it is not easy to form a quantitative standard. It cannot meet the high-standard health and safety inspection requirements.

Physical and chemical testing methods have the advantages of accurate detection values ​​and easy quantification of test indicators, but physical and chemical testing often takes a long time, and often requires pretreatment of samples and testing after destruction, such as according to the current traditional method of testing the total number of fleshy bacteria The standard physical and chemical method (culture counting method) to detect the degree of bacterial contamination of meat products requires mincing the meat and culturing the bacteria for 48 hours before testing. The cycle is long, the efficiency is low, and the cost is high. It is increasingly unable to meet today's increasingly fast life. The rhythm cannot meet the requirements of today's high-efficiency detection

Scholars at home and abroad have also developed some technologies for the non-destructive detection of meat freshness, such as North Korean patent KR100514471 (B1), which uses near-infrared spectroscopy to detect meat freshness, but only uses information in the wavelength range of 900-1700nm, and only establishes the spectrum The relationship between information and an indicator of TVB-N may not be comprehensive and accurate enough to predict the freshness of beef

The Japanese Patent Application No. JP2003121351 (A) provides the relationship between the red color of beef and the storage time of beef to detect the freshness of meat. This method only uses a red variable of meat color parameter to detect the freshness of meat. There may be detection results that are easily affected by beef Inaccurate phenomenon due to the influence of varieties and individual differences

A meat freshness detection method has been developed in the Chinese patent authorization number CN100480680C, which uses a 3CCD camera to capture the image information of the meat surface, and uses image processing technology to detect the freshness of the meat. The detection results of this method may also be easily affected by the variety of beef.

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