Method for obtaining near-infrared spectrum of beef sample online and application thereof in evaluating beef quality

A technology of near-infrared spectroscopy and near-infrared spectroscopy, applied in the field of beef quality evaluation, can solve problems such as economic loss, sensory evaluation method doping, beef product damage, etc.

Inactive Publication Date: 2013-03-13
INST OF QUALITY STANDARD & TESTING TECH FOR AGRO PROD OF CAAS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sensory evaluation method has a lot of human factors, and has the disadvantages of slow speed and strong subjective randomness.
Conventional instrument determination methods cause certain damage to beef products and cause certain economic losses

Method used

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  • Method for obtaining near-infrared spectrum of beef sample online and application thereof in evaluating beef quality
  • Method for obtaining near-infrared spectrum of beef sample online and application thereof in evaluating beef quality
  • Method for obtaining near-infrared spectrum of beef sample online and application thereof in evaluating beef quality

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Example 1. Establishment of a method for obtaining near-infrared spectra of beef samples (parameter optimization)

[0038] 1. Optimizing the number of spectral average scans

[0039]The Sup-1000 portable near-infrared spectrometer can set an unlimited number of spectral average scans, but theoretically speaking, within a certain range, as the number of spectra increases, the spectral noise will decrease. However, the more the number of spectra collected, the required The longer the time, the more the number of spectra collected than the required number of spectra can only provide repeated observation data, which is not conducive to the online application of the portable near-infrared spectrometer. Therefore, this step aims to determine the appropriate number of spectral average scans.

[0040] Randomly obtained 48 beef left loin samples from 48 cows from Beijing Jinweifulen Halal Food Co., Ltd., all of which were adult bulls or cows fed with grains, for comparison of di...

Embodiment 2

[0064] Embodiment 2, near-infrared spectroscopy technology is used for the on-line determination of beef pH and color

[0065] The eating quality of fresh meat is affected by many factors, such as animal species (breed, sex, age, etc.), environment (feeding, transportation, slaughter conditions, etc.) and processing (storage time, temperature), etc. In the process, beef undergoes a series of physicochemical changes that affect the eating quality parameters of meat, such as color, tenderness, juiciness and flavor. For manufacturers and consumers, it is very important to understand and guarantee the quality of meat. At present, the means of detecting the pH and color value of meat mainly include traditional detection methods such as pH meter, colorimeter and sensory evaluation, which are not only destructive, time-consuming, but also not suitable for online measurement. Therefore, fast, non-destructive, online Detection technology has begun to develop rapidly, and near-infrared...

Embodiment 3

[0100] Example 3, near-infrared spectroscopy technology used in beef tenderness grading research

[0101]According to the consumer survey conducted by Shackelford et al., tenderness is the most important factor among the three factors that affect consumers' purchasing decisions, such as tenderness, juiciness and flavor, and most consumers are willing to pay a higher price for tender beef. price. In recent years, the use of near-infrared spectroscopy to detect meat tenderness has attracted attention. Especially in terms of tenderness grading, Liu, Shackelford and Zhao Jiewen found that near-infrared spectroscopy can be successfully used for tenderness grading of beef and poultry meat, and the correct rate of grading is between 80% and 100%.

[0102] In order to realize the on-line tenderness grading of beef industrialization in my country, this example examines the change of tenderness of beef during the maturation process, and uses a domestic portable near-infrared spectromet...

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Abstract

The invention discloses a method for obtaining the near-infrared spectrum of a beef sample online and an application thereof in evaluating beef quality. The method for obtaining the near-infrared spectrum of a beef sample provided by the invention obtains the near-infrared spectrum of the beef sample by adopting a near-infrared spectroscopy; and the average scanning times of spectrum of the near-infrared spectroscopy is set to be 30. The invention also discloses an application of the method in evaluating the beef quality and / or comparing the beef quality. The beef quality is reflected by at least one of the following indexes: (1) pH value; (2) color; and (3) tenderness. By adopting the method provided by the invention to evaluate or compare the beef quality, online nondestructive testing can be realized (without cutting a sample from the carcass or split part meat and mincing), and multiple indexes of meat can be evaluated at the same time; and the method has obvious advantages of simple treatment and good repeatability.

Description

technical field [0001] The invention relates to a method for online acquisition of near-infrared spectra of beef samples and its application in evaluating beef quality. Background technique [0002] Over the past 30 years of reform and opening up, my country's meat industry has developed rapidly. Since the mid-1980s, my country's meat production has gone from shortage to abundance. The 20 years from the "Seventh Five-Year Plan" to the "Tenth Five-Year Plan" is the fastest growing period of my country's meat production. The meat industry occupies an important position in the national economy and people's livelihood, and plays an important role in promoting livestock and poultry production, developing rural economy, prospering and stabilizing urban and rural markets, meeting people's living needs, and ensuring the smooth progress of economic construction and reform. [0003] Meat and its meat products are one of the important sources for humans to obtain nutrients such as pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/35G01N21/3563G01N21/359
Inventor 汤晓艳刘晓晔王敏毛雪飞吴伟陈东宇
Owner INST OF QUALITY STANDARD & TESTING TECH FOR AGRO PROD OF CAAS
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