A method for identifying and predicting meat freshness

Abstract

The invention discloses a method for identifying and predicting the freshness of meat. It includes the following steps: place the meat sample in a closed container, the sample gas is adsorbed to the sensor channel of the electronic nose through a built-in pump, and the gas reacts with the sensor to obtain a response signal; then sensory evaluation, volatility and Determination of basic nitrogen and detection of microbial content; feature selection and extraction of electronic nose response signals; establishment of relationships between electronic nose response signals and meat storage time, sensory scores, volatile basic nitrogen content, and microbial content using neural networks mathematical model. The invention can use the electronic nose to effectively identify and predict the freshness of meat without pretreatment, the analysis result is objective and accurate, the operation is simple, the cost is low, the method is fast and non-destructive, and has great economic value in the fields of meat processing, sales and detection.

Description

Technical field [0001] The present invention involves a method of identification and predictive meat. Background technique [0002] In recent years, with the improvement of living standards, people's requirements for the taste of meat have also become higher and higher, and the freshness of meat is the main factor that determines the quality of meat taste.For the evaluation of meat freshness, sensory review, volatile salt nitrogen content detection and microbial content detection are commonly used at home and abroad.Sensory review methods are often affected by the experience, psychology and physiology of review experts. Different reviewers may be difficult to obtain consistent assessment results due to their hobbies, emotions, gender, and sensitivity.Sexuality is often difficult to guarantee; volatile salt nitrogen nitrogen and microbial content detection are damaged experimental methods. The operation steps are cumbersome, the testing time is long, and it is difficult to detect ...

AI Technical Summary

Problems solved by technology

The sensory evaluation method is often affected by the experience, psychological and physiological factors of the review experts. Due to the influence of different reviewers on their preferences, emotions, gender and sensory sensitivity, it may be difficult to obtain consistent evaluation results. Therefore, the accuracy of the evaluation results It is often difficult to guarantee the stability; the detection of volatile basic nitrogen and microbial content is an experimental method with damage, the operation steps are cumbersome, the detection time is long, and it is difficult to detect its changes in the early stage of meat spoilage

In recent years, some scholars have begun to try to use gas chromatography (GC), gas chromatography-mass spectrometry (GC-MS) and freshness testers to detect odors, although they also have good sensitivity to the initial stage of corruption. , but these detection methods are all destructive, and the detection cost of chromatography-mass spectrometry technology is expensive, and the detection cycle is also long. Although the detection time of the freshness detector is very fast, it has high requirements for the detection environment and the quality of the experimenters, and it is easy to disturbed

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