Inferior-quality meat color determining device and inferior-quality meat determining method after livestock slaughter

Abstract

The invention relates to an inferior-quality meat color determining device and an inferior-quality meat determining method after livestock slaughter, belonging to the field of meat product detection. In the inferior-quality meat color determining device after livestock slaughter, a sample is placed on a sample stage in a camera obscura, a CCD (Charge Coupled Device) camera and a lens obtain images of the sample and a color board, image information is transmitted to a meat color determination unit, and the meat color determination unit processes the images and determines whether the meat color of the sample is the same with that of inferior-quality meat, wherein detection is convenient and intelligent, subjectivity of graders in sensory detection can be avoided, and the determination accuracy is high. In the inferior-quality meat determining method after livestock slaughter, whether the meat color of the sample is the same with that of the inferior-quality meat can be conveniently and accurately determined by the inferior-quality meat color determining device, the pH value of the sample can be measured by a meat-used pH meter, and whether the sample is inferior-quality meat can be determined according to the measured meat-color determination value and the pH value.

Description

technical field [0001] The invention relates to the field of detection of meat products, in particular to a device for measuring the color of inferior meat after slaughter of livestock and a detection method for inferior meat. Background technique [0002] With the intensive and large-scale development of the livestock breeding industry, the scale of livestock operations continues to expand. Limited by factors such as environmental conditions, stocking density, long-distance trafficking, and management, livestock are subject to certain stress factors, making the muscle pH abnormal. Cause the meat quality to change, produce inferior meat, cause certain economic loss. Poor quality livestock meat mainly includes PSE meat (white muscle) and DFD meat (dark dry meat). [0003] When the livestock is subjected to acute stress before slaughter and there are sufficient energy reserves in the body, the lactic acid content will increase rapidly in the early stage after slaughter, so th...

AI Technical Summary

Problems solved by technology

[0006] Livestock are usually hung on the production line or in the quick-freezing room within one hour after slaughter, and are in a moving state. The ordinary pH value measurement method has many steps, which is time-consuming and labor-intensive, and it is difficult to complete it on the production line or in the quick-freezing room; After cooling for 24 hours, the flesh color score is usually evaluated by the grader, which is highly subjective and arbitrarily, and also has the problem of time-consuming and labor-intensive

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