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Safety classification method of fresh beef

A grading method, beef technology, applied in the direction of analyzing materials, material analysis by optical means, measuring devices, etc., can solve the problems of non-repeatability of evaluation results, human health hazards, wrong results, etc., and achieve fast detection speed, Cost saving and simple operation

Inactive Publication Date: 2015-02-04
INST OF ANIMAL SCI OF CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Moreover, olfactory identification is a process of inhalation of volatile substances. Long-term experiments will cause harm to human health, and some bad smells will make the judges particularly sensitive and cause errors in the results; The evaluation team is composed of personnel, the process is relatively cumbersome, and the evaluation results are often not repeatable

Method used

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  • Safety classification method of fresh beef
  • Safety classification method of fresh beef
  • Safety classification method of fresh beef

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Embodiment Construction

[0024] Embodiments of the present invention are described below with reference to the drawings. Elements and features described in one drawing or one embodiment of the present invention may be combined with elements and features shown in one or more other drawings or embodiments. It should be noted that representation and description of components or processes that are not relevant to the present invention and known to those of ordinary skill in the art are omitted from the drawings and descriptions for the purpose of clarity.

[0025] The present invention will be further described below in conjunction with the accompanying drawings.

[0026] Such as figure 1 A safety grading method for fresh beef according to the present invention comprises the following steps:

[0027] (1) First collect a large number of fresh beef samples, and collect spectral data information on the samples according to the predetermined experimental period;

[0028] Take out several samples from the b...

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Abstract

The invention provides a safety classification method of fresh beef. The safety classification method comprises the following steps: carrying out spectroscopic data information collection on samples; detecting the TVB-N, pH value, total bacterial number and standard flesh-colored value of each sample by adopting a standard physical-chemical test method specified by national standards, and solving a regression equation and an anti-regression equation of each index varying along with storage time. The safety classification method is short in detection time, and high in detection speed, and has the labor-saving and time-saving effects; detectors do not required to have professional knowledge backgrounds, the operation is easy, convenient and rapid.

Description

technical field [0001] The invention belongs to the field of food testing, and in particular relates to a safety grading method for fresh beef. Background technique [0002] Beef has the characteristics of rich nutrition and good taste, and is deeply loved by consumers. [0003] However, beef is easily contaminated and spoiled. During the storage process, with the proliferation of microorganisms and a series of physical and chemical changes, the freshness of beef will decrease. Rich nutrients such as protein, fat, and carbohydrates are utilized by bacteria and enzymes to produce acid gases such as ammonia, ammonia sulfide, aldehydes, aldehydes, ketones, ethyl mercaptans, alcohols, and carboxylic acids. Aldehydes, ketones, esters and other low-molecular compounds in metabolites cause beef to produce off-flavors. [0004] People usually judge the quality of food through their senses, and this judgment is often highly subjective, and the results of evaluation and analysis of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/3563G01N21/359
Inventor 卢凌
Owner INST OF ANIMAL SCI OF CHINESE ACAD OF AGRI SCI