A hand-held device and method for detecting lignification degree of chicken breast meat

Abstract

The invention relates to a hand-held device for detecting lignification degree of chicken breast meat and a detection method thereof. The sensor, the tension sensor and the sensor backing plate are combined. The pressure sensor is connected to the central transmission rod that passes through the left end of the shell vertically. The tension sensor is connected to the peripheral transmission rod connecting plate. Rod; A / D converter and data processor are installed in the right cavity; the device of the present invention is simple in structure, light and easy to carry, and can realize portable detection and grading of the lignification level of chicken breast meat in poultry meat processing, saving the grading on the production line The expenditure corresponding to the employment and training of personnel regulates the quality rating standard of chicken breast meat, and the operation is simple and intuitive, which improves the objectivity, accuracy and work efficiency of chicken breast quality inspection.

Description

technical field [0001] The invention relates to the detection and judgment of chicken breast meat quality grades, and belongs to the field of agricultural product processing and detection, in particular to a hand-held chicken breast meat lignification degree detection device and a detection method thereof. Background technique [0002] In recent years, boneless chicken breast has become a meat product favored by consumers due to its rich nutrition, easy cooking, and affordable price; as the market demand for boneless chicken breast increases, poultry farming enterprises continue to improve feeding efficiency, and breeding A broiler breed with high yield and rapid growth. [0003] Today, the breeding rate of broilers has been shortened by nearly half compared with 50 years ago, and the live weight of broilers is twice that of 50 years ago; however, the promotion and development of fast-growing broiler breeds in the poultry market has also brought a series of poultry products....

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Problems solved by technology

[0004] At present, the relevant research on the pathogenic mechanism of woody meat has not revealed the direct cause of woody meat. The quality grade of chicken breast meat adopts the artificial finger pressure hardness detection method, but the artificial finger pressure hardness rating method has its fundamental shortcomings: first, it is subjective. There may be differences in the judgment results when different graders evaluate the lignification grade of the same chicken breast; second, there is inconsistency. When the same grader evaluates the hardness grade of the same chicken breast twice, the judgment results There may also be differences in the results; the third is that the rating cost of this method is high and the efficiency is low

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