A Screening Method for Reflecting the Early Post-mortem Stiff Change Index of Chicken
A screening method and index technology, applied in the field of agriculture, can solve problems affecting the process of relieving deadlock
Active Publication Date: 2016-04-20
NANJING AGRICULTURAL UNIVERSITY
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Problems solved by technology
However, due to the existence of individual differences, even the raw chickens slaughtered at the same time will have different stiffness speeds and degrees, which will also affect the subsequent relieving process, so the time to get fully mature meat is different, so it is necessary to To find the index that characterizes the change of chicken stiffness in the early post-mortem period
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Embodiment 1
[0023] 1) Take 17 Subei grass chickens of the same strain with a age of 100 days, slaughter them quickly, take a cylindrical chicken breast sample, and put it in the sample pool of the Bruker Vector22 / N instrument. The acquisition parameters of the near-infrared spectrometer are set as: data recording band : 12000cm -1 ~4000cm -1 ; Data type: Absorbtance; Resolution: 4cm -1 ;Collection times: 64. From postmortem 40min, collect the sample near-infrared spectrum of 40min, 60min, 100min, 140min, 180min, 220min time point; The thick part is perpendicular to the direction of the muscle fibers, and a cylindrical meat sample with a thickness of about 1 cm is taken, and the chicken skin, fat and connective tissue are removed.
[0024] 2) Perform smoothing, correction (offsetcorrect), and calculation of a derivative on the collected spectrum to obtain the preprocessed spectrum, zoom in and analyze the spectrum in each area of the full band, and find areas with differences. Prelimi...
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Abstract
The invention discloses a method for screening indexes for reflecting the after-slaughter early-stage chicken rigidity change. According to the method, wave numbers with the relatively remarkable difference on a spectrum are obtained by smoothening after-slaughter early-stage chicken near-infrared spectrum data acquired by using a Brook near infrared spectrometer, and then carrying out correction and first-order derivative calculation; through main component analysis and variance analysis, values of two wave numbers of 7593cm<-1> and 7466cm<-1> are finally screened as near-infrared spectrum indexes for reflecting the after-slaughter early-stage chicken rigidity process; with the combination of nondestructive and rapid characteristics of a near-infrared spectrum technology, the method can be used for reflecting the quality change of after-slaughter early-stage chicken online, and is helpful for standardization and automation of on-line detection.
Description
technical field [0001] The invention belongs to the technical field of agriculture, and in particular relates to a screening method for reflecting the early post-mortem stiffness change index of chicken. Background technique [0002] Chicken is delicious, nutritious and highly digestible, and it is the main source of meat in our country. In the early post-mortem period, due to energy consumption, lactic acid accumulation, and pH drop of chicken will cause stiffness. Rigidity is an important stage in the biochemical changes of animal muscles after slaughter, and it has a negative impact on the food quality and processing characteristics of meat. However, due to the existence of individual differences, even the raw chickens slaughtered at the same time will have different stiffness speeds and degrees, which will also affect the subsequent relieving process, so the time to get fully mature meat is different, so it is necessary to Find the indicators that characterize the chan...
Claims
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IPC IPC(8): G01N21/359G01N21/3563
Inventor 李春保李霄周光宏徐幸莲
Owner NANJING AGRICULTURAL UNIVERSITY