Chilled fresh pork shelf life span forecasting method based on internet of things architecture

Abstract

The invention discloses a chilled fresh pork shelf life span forecasting method based on an internet of things architecture. The method comprises the following steps of collecting environmental parameters of a shelf through a collection device arranged on the site every fixed time interval, and sending the environmental parameters to a remote terminal, wherein the environmental parameters comprise shelf temperature; displaying the received environmental parameters by the remote terminal, and calculating the residual shelf life of chilled fresh pork every 2-5 hours according to the current received shelf temperature. According to the chilled fresh pork shelf life span forecasting method, the concept of conventional food expiration date is broken through, and the pork quality is entitled with a safely and dynamically changed shelf life, so that the residual shelf life can be forecast, and sales personnel has an intuitive and convenient understanding on the shelf life span; furthermore, the sales personnel can be instructed to effectively adjust sales measures for the chilled fresh pork according to the residual shelf life of a product, and loss and waste as well as harmful effects on customers caused by deterioration of the product are reduced.

Description

technical field [0001] The invention relates to a shelf life prediction expert system, in particular to a method for predicting the shelf life of chilled fresh meat based on the Internet of Things architecture. Background technique [0002] With the improvement of people's living standards, chilled meat is becoming more and more popular among consumers. Chilled fresh meat means that the veterinary quarantine system is strictly implemented, and the slaughtered carcass is cooled rapidly, so that the temperature of the carcass (the center of the hind leg meat is the measurement point) is reduced to 0-4°C within 24 hours, and the subsequent processing, Always keep fresh meat within the range of 0-4°C during circulation and sales. Because the meat has been pre-cooled and deacidified before processing, the meat has completed the "mature" process, so the cold fresh meat looks moist, feels soft and elastic, easy to eat, and tastes smooth and tender. Chilled fresh pork is more and ...

AI Technical Summary

Problems solved by technology

[0004] Usually, the shelf life defined by the manufacturer is measured under constant and suitable storage conditions, without considering the impact of environmental fluctuations on the shelf life of meat products, but the quality changes of food under constant storage conditions cannot well reflect the actual storage. However, there is still a lack of research on environmental fluctuations, which has caused food safety hazards

Traditional testing is to conduct sampling inspections on meat products, which cannot play a predictive role

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