Method for acquiring pig slaughtering technological parameters

Abstract

The invention discloses a method for acquiring pig slaughtering technological parameters, which comprises the following steps: a technological parameter data base affecting pork quality is established on a server; an OPC (OLE for process control) server is operated, and an Item object is established and is communicated with an upper computer; an earcon number is read through radio frequency, and technological parameter data is acquired by a PLC (Programmable Logic Controller), the technological parameter data is displayed on the interface of the upper computer, and the technological parameter data base is updated; the earcon number and a slaughtering number are written into a hooked electronic label, an earcon mark is converted into a hooked electronic label mark, and the hooked electronic label number corresponding to the earcon number and the slaughtering number are displayed on the interface of the upper computer and are updated into the technological parameter data base; and the hooked electronic label mark is converted into a bar code mark, a bar code number is updated into the technological parameter data base, the bar code leaves a factory along with the pork, and the hooked electronic label is reset. According to the acquiring method, slaughtering technological parameters are in one-to-one correspondence with individual pigs, so that tracing is convenient to carry out, and the quality of pork can be improved.

Description

technical field [0001] The invention belongs to the field of data collection, in particular to a method for collecting slaughter process parameters that affect pork quality. Background technique [0002] Pork is the most popular food, and the quality and safety of meat products has attracted more and more attention from the whole society. Tracing meat quality and safety information is an important part of establishing a trinity food safety supervision system of "government-enterprise-consumer". [0003] Pig slaughtering is a key link that affects the quality and safety of meat products. In the current known technology, only the traceability of meat safety information such as inspection and quarantine has been realized, and the traceability method and system for the production process parameters that affect the quality of pork during the slaughtering process have not been reported. Unreasonable slaughter process parameters will produce inferior meat such as PSE meat (whit...

AI Technical Summary

Problems solved by technology

In the current known technology, only the traceability of meat safety information such as inspection and quarantine has been realized, and the traceability method and system for the production process parameters that affect the quality of pork during the slaughtering process have not yet been reported.

Unreasonable slaughter process parameters will produce inferior meat such as PSE meat (white muscle) and DFD meat (mainly characterized by rough texture, dry cut surface, and dark color), which seriously reduces the quality of pork

For example, in the electrical stunning process of live pigs, the size of the stunning voltage has an impact on the stress response of the pigs, which in turn affects the quality of the meat

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