Measuring device and detection method for poor-quality meat of livestock after slaughter

Abstract

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. In the meat color measuring device for post-mortem inferior meat of livestock, after the sample is placed on the sample stage in the dark box, the image of the sample and the color guide is obtained through the CCD camera and lens, and then the image information is transmitted to the meat color judgment unit, the meat color judgment unit The image is processed and judged to determine whether the flesh color of the sample is that of inferior meat. The detection is convenient and intelligent, which can avoid the subjective arbitrariness brought by the grader through sensory detection, and the determination accuracy is high; the inferior meat of the livestock used In the determination method, whether the meat color of the sample is that of inferior meat can be conveniently and accurately determined by the meat color measuring device of the inferior meat after slaughtering of the livestock, and the pH value of the sample can be measured by the meat pH meter, and the judgment value of the meat color of the sample can be determined according to the measured meat color. And PH value, you can judge whether the sample is inferior meat.

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

Images