Pork tenderness detection sampler

Abstract

The invention belongs to the technical field of auxiliary equipment for pork quality detection, and particularly relates to a pork tenderness detection sampler. The pork tenderness detection sampler comprises a sampler main body, wherein the sampler main body comprises a shear knife cylinder and a push rod, the shear knife cylinder is a hollow cylinder body, the upper and lower ends are open, scales are arranged at the lower part of the outer surface of the shear knife cylinder, a shear knife is fixedly arranged on the bottom surface of the shear knife cylinder, the shear knife is an annular knife, and the inside diameter of the annular knife is equal to the inside diameter of the shear knife cylinder; the outside diameter of the push rod is equal to the inside diameter of the shear knife cylinder, the push rod can move back and forth in the shear knife cylinder, and a spring assembly is fixedly arranged on the bottom surface of the push rod in the vertical direction. The pork tenderness detection sampler provided by the invention is simple and easy to use, economical and convenient, easy to carry and capable of being used for quickly and accurately sampling to improve the detection accuracy, so that the pork tenderness detection sampler is especially suitable for large-scale research and industrial production detection.

Description

technical field [0001] The invention belongs to the technical field of auxiliary equipment for pork quality testing, in particular to a pork tenderness testing sampler. Background technique [0002] With the development of society and the improvement of people's living standards, people have higher and higher requirements for the quality of meat. The edible quality of meat mainly includes tenderness, texture, juiciness and flavor of meat. Eating guide trends play an important role, and a large part of the commercial value of meat depends on tenderness traits. As one of the important indicators of meat quality, tenderness has attracted more and more attention and has been applied in the industrial chain of meat production. [0003] The tenderness of meat refers to the impression felt when the meat is chewed, and it is a reflection of the texture of the muscle and the structural properties of the protein. At present, there are two methods for evaluating muscle tenderness, su...

AI Technical Summary

Problems solved by technology

[0004] At present, the existing muscle tenderness test sampler is only a hollow iron cylinder, and the blade for cutting meat samples is not obvious or has no blade, and the blade is easily damaged and deformed, which is almost the same as ordinary iron pipes.

The test samples cut by this sampler are uneven, the edges are rough, and the strength is uneven. It can also be cut into a wedge shape, which affects the accuracy of the measurement data; moreover, the cut cylindrical sample is easy to be embedded in the sampler, and it is very difficult to fall out. It is also necessary to use other tools to export the samples, resulting in slow sample cutting. It is more difficult to cut fresh meat samples, and the samples are easily deformed so that the cut samples cannot meet the detection requirements, so it is difficult to be suitable for large-scale research and industrial production detection. Need, moreover, the sampler of prior art is difficult to intuitively and quickly selects and eliminates the sample that is cut in actual operation, affects the uniformity of cutting sample

In addition, the samplers of the current prior art are relatively simple, and it is difficult to meet the needs of fast and accurate sampling; a large amount of protein degradation begins shortly after slaughter, and although the degradation rate decreases during the ripening process, it continues to proceed. Rapid sampling and testing is necessary in the slaughter production chain

[0005] Currently, there is no good solution

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