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

A spoilage bacteria, superior technology, applied in the field of rapid identification of dominant spoilage bacteria in livestock meat, can solve the problem of no research on spoilage bacteria, and achieve the effects of fast detection speed, simple and convenient operation, and low cost

Inactive Publication Date: 2012-09-12
JIANGSU UNIV
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  • Application Information

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Problems solved by technology

According to the search results, this invention only uses olfactory visualization technology to detect the odoro

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

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Embodiment Construction

[0023] The present invention has universality for rapid identification of spoilage bacteria in livestock meat, but since there are many types of spoilage bacteria in livestock meat, the present invention only takes the identification of 5 identified dominant spoilage bacteria in chilled pork as an example, and reference can be made to the determination and identification of other spoilage bacteria in livestock meat Implement the method of the example, and specifically aim at the measured meat spoilage bacteria, establish a new livestock meat spoilage bacteria discrimination model, that is, the unknown spoilage bacteria of livestock meat can be determined and identified.

[0024] Example implementation steps are described in detail with reference to the accompanying drawings.

[0025] Such as figure 1 , the device of the present invention is made up of hardware and software two parts, and hardware part comprises scanner 3, petri dish 5 and specific culture medium 4, and spe...

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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...

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Application Information

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IPC IPC(8): C12Q1/06G06K9/46
CPCY02A50/30
Inventor 陈全胜赵杰文黄林林颢蔡健荣黄星奕邹小波
Owner JIANGSU UNIV
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