Chicken breast lignification grading method based on bioelectrical impedance technology

Abstract

The invention discloses a chicken breast lignification grading method based on a bioelectrical impedance technology, which comprises the following steps: carrying out lignification artificial grading on chicken breast by a finger pressing method, the grading standards comprising four grades of normal, slight, moderate and serious; measuring the impedance amplitude and phase angle of each chicken breast in each grade by using an impedance probe; training and grading the impedance amplitude data and the phase angle data by using Matlab, and establishing a chicken breast lignification degree grading model; and adopting an impedance probe to measure the impedance amplitude and phase angle of the chicken breast which is not subjected to manual rating, and obtaining the corresponding chicken breast lignification grade according to the established chicken breast lignification degree grading model. The chicken breast lignification grading method provided by the invention can be used for objectively, accurately and efficiently carrying out lignification grading on the chicken breast.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing and detection, and in particular relates to a method for grading lignification of chicken breast meat based on bioelectrical impedance technology. Background technique [0002] As a high-quality meat product, chicken breast is suitable for home cooking and production of deep-processed products, and is deeply loved by consumers. In order to meet consumer demand, the selection and breeding of broiler breeds is gradually developing in the direction of fast growth and high breast muscle yield. [0003] Compared with 50 years ago, modern broiler breeding time has been shortened by nearly half, while the live weight has doubled. At the same time, the incidence of a series of heterogeneous chicken breasts continues to rise, among which the most urgent and most influential is woody breast meat (Woody Breast, WB), whose appearance acceptability and nutritional value have been reduc...

AI Technical Summary

Problems solved by technology

At the same time, the incidence of a series of heterogeneous chicken breasts continues to rise, among which the most urgent and most influential is woody breast meat (Woody Breast, WB), whose appearance acceptability and nutritional value have been reduced to a certain extent, and deep processing The quality of the product is poor, causing huge economic losses to the broiler industry

[0004] At present, the mechanism of lignified chicken breast is still unclear, and the judgment standard is not perfect

The grading of lignified chicken breast meat adopts manual finger pressure hardness detection method, but the artificial finger pressure hardness rating method has its fundamental shortcomings: First, it is subjective. When different graders evaluate the same grade of lignified chicken breast meat, their judgment The results may be different; the second is that there is inconsistency, when the same grader evaluates the same chicken breast twice, the judgment results may also be different; the third is that the evaluation cost of this method is high and the efficiency is low

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