Method for identifying unfrozen meat and fresh meat based on impedance spectrum

Abstract

The invention discloses a method for identifying unfrozen meat and fresh meat based on an impedance spectrum. The method comprises the following steps of: 1, generating a plurality of continuous sine wave signals with different frequencies and mean amplitude of zero and loading the sine wave signals on a raw meat sample; 2, including the raw meat sample and a resistor R1 with fixed nominal value on a branch circuit through which the sine wave signals flow, and detecting voltage division values of impedance and the resistor R1; 3, converting the ratio of the voltage division values into a voltage form and then into a digital signal, calculating the impedance of each frequency fi according to the resistor R1 and the digital signal, and representing the change of the impedance along with thefrequency fi as a curve to obtain the impedance spectrum; 4, detecting phase difference between a plurality of sine wave signals generated in the step 1 and the signal passing through the raw meat sample to be measured, converting the phase difference into voltage output and then into a digital signal, and representing the change of the phase difference along with the frequency fi as a curve to obtain phase spectrum; and 5, identifying the unfrozen meat according to the impedance spectrum and a phase spectrum export parameter. By the method, the unfrozen meat and the fresh meat can be completely and objectively identified.

Description

technical field [0001] The invention relates to the technical field of agricultural information detection, in particular to a method for identifying thawed meat and fresh meat based on impedance spectroscopy. Background technique [0002] Large ice crystals will form inside raw meat during frozen storage. These ice crystals can not only destroy cell membranes, damage cell tissue structure, and accelerate protein denaturation, but also the uneven size and distribution of ice crystals will cause a large amount of juice to flow out during the thawing process. , Seriously affect the quality of meat, such as the decline of flavor, the loss of juice, fat oxidation, sublimation or recrystallization of ice crystals, dehydration, decrease in tenderness, decrease in soluble protein, and decrease in the ability of protein to form a gel. According to foreign reports, concentrated in Europe, America, Japan and other countries, 8-15% of meat (hereinafter referred to as thawed meat) after ...

AI Technical Summary

Problems solved by technology

[0003] In the existing technology, the identification of frozen meat is mostly based on methods such as enzymology, DNA, nuclear magnetic resonance, and electron microscopy. Due to the complexity of the method, none of them can meet the requirements of on-site inspection, and the accuracy rate is low.

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