Method for rapidly identifying dominant spoilage bacteria of livestock meat on basis of olfaction visualization technology

Abstract

The invention relates to a method for rapidly identifying dominant spoilage bacteria of livestock meat. Characteristic response signals of characteristic gas produced when the dominant spoilage bacteria of the livestock meat are cultured in a defined culture medium, which are detected by visual array sensors, are collected by utilizing a scanner; a detection result is displayed in a map manner through a signal recognizing and processing system; and the species of the detected dominant spoilage bacteria of the livestock meat are determined according to the relationship between color changes of a map and the specie and the concentration of the detected gas. The method has the advantage that the dominant spoilage bacteria of the livestock meat can be rapidly identified on the premise that complicated morphological, physiological, biochemical and molecular biological experiments do not need to be conducted on the spoilage bacteria. By using the method, different dominant spoilage bacteria of the livestock meat can be rapidly identified, so that the method has direct practical significance to further pointed adoption of fresh preservation measures and the prolongation of the shelf life of chilled pork.

Description

technical field [0001] The invention relates to a method for quickly identifying dominant spoilage bacteria in livestock meat, in particular to a method for quickly identifying dominant spoilage bacteria in chilled pork based on olfactory visualization technology. Background technique [0002] China is a big pork production and consumption country, and the hygienic condition and quality safety of pork has always been the focus of attention. Because chilled pork can maintain the flavor and nutritional value of meat to the greatest extent, it has become the mainstream of fresh meat consumption in developed countries and large and medium-sized cities in my country. Livestock meat will be polluted by microorganisms during processing, and these microorganisms will further multiply in the process of low-temperature transportation, storage and sales of livestock meat, resulting in spoilage of livestock meat. Deteriorated meat not only reduces the nutritional value, but also causes...

AI Technical Summary

Problems solved by technology

According to the search results, this invention only uses olfactory visualization technology to detect the odorous gas produced during the spoilage process of fish meat, but does not make any research on the spoilage bacteria

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