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Detection method for freshness of chilled fresh meat

A detection method and freshness technology, which is applied in the direction of material analysis by observing the influence of chemical indicators, and analysis by making materials undergo chemical reactions, which can solve the problems of long test time, cumbersome process, and difficulty in rapid detection , to achieve the effect of low cost, simple operation and increased toughness

Inactive Publication Date: 2015-04-29
SHANDONG INST OF COMMERCE & TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these technologies are developing rapidly and can evaluate the freshness of meat, most of these technologies belong to laboratory testing, the process is cumbersome, requires special equipment and professionals to operate, and the test time is long, making it difficult to achieve rapid on-site detection , there is still a long way to go to quickly and conveniently detect changes in the quality of meat products

Method used

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  • Detection method for freshness of chilled fresh meat
  • Detection method for freshness of chilled fresh meat
  • Detection method for freshness of chilled fresh meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] 1. Make the instruction label, the specific production method is as follows:

[0037] (1) Prepare 500ml of sodium carboxymethylcellulose solution, 1ml of tetraethylammonium bromide solution, 0.5ml of glycerin solution, and 150ml of bromocresol green ethanol solution; mix well, cast on a glass plate to form a film naturally; In the sodium methylcellulose solution, the weight and number ratio of sodium carboxymethylcellulose to water is: 0.5-3:100;

[0038] (2) After the film is lifted, it is made into a 30mm disc, sealed with a plastic (PET) film 5, which is the prepared chilled meat freshness indicator label 3, and stored at 4°C.

[0039] 2. Make a package that is convenient for detecting the freshness of chilled meat, including a rectangular plastic box with a circular detection port 4 on the top of the plastic box. The diameter of the detection port 4 is 4 cm, and there is a circular indicator label 3 above the detection port 4 , the cross-sectional area of ​​the ind...

Embodiment 2

[0063] The packaging body in embodiment 2 is exactly the same as that in embodiment 1, and the packaging body can be selected from plastic packaging, or other suitable packaging boxes, not limited to lock boxes.

[0064] 1. The production method of the chilled meat freshness indicator label is as follows:

[0065] (1) Mix 500ml of sodium alginate solution, 2ml of tetraethylammonium bromide, 0.5ml of hyaluronic acid solution, and 200ml of bromocresol green ethanol solution, mix well, and cast on a glass plate to form a film naturally;

[0066] (2) After peeling off the film, make it into a 25mm disc, seal it with a plastic (PET) film, that is, the finished chilled meat freshness intelligent indicator label, and store it at 4°C;

[0067] The method and detection method of making color comparison card are all with embodiment 1.

Embodiment 3

[0069] The packaging body in embodiment 3 is exactly the same as that in embodiment 1, and the packaging body can be packed in a tight corrugated box, or other suitable packaging boxes, not limited to corrugated box.

[0070] 1. The production method of the chilled meat freshness indicator label is as follows:

[0071] (1) Sodium alginate solution, 250ml of gelatin solution, 2ml of tetraethylammonium bromide, 0.3ml of glycerin, 100ml of bromocresol green ethanol solution and 100ml of methyl red ethanol solution. Extended film;

[0072] (2) After peeling off the film, make it into a 25mm disc, seal it with a plastic (PET) film, that is, the finished chilled meat freshness smart indicator label 3, store at 4°C;

[0073] The method and detection method of making color comparison card are all with embodiment 1.

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Abstract

The invention belongs to the technical field of meat product detection, particularly discloses a manufacturing method of a label for indicating freshness of chilled fresh meat, and further relates to a detection method for freshness of the chilled fresh meat. The manufacturing method of the label comprises the following steps: dissolving natural biogel, adding an ammonium salt and a natural humectant to modify the solvent, then adding an indicator to the solvent to be uniformly mixed, and obtaining a membrane-like label; the detection method for the chilled fresh meat comprises the step of using the indicating label and a standard color card to be compared with the meat, so as to judge the freshness of the chilled fresh meat. According to the detection method disclosed by the invention, the freshness of the chilled fresh meat can be directly, conveniently and quickly identified by the indicating label, and other equipment and instruments are not required; the detection method is simple to operate, low in cost, quick and non-destructive, and great in economic significance for processing, circulation, sales, detection and the other links of the meat.

Description

technical field [0001] The invention belongs to the technical field of meat product detection, and in particular relates to a method for detecting the freshness of chilled fresh meat. Background technique [0002] Microorganisms are the main cause of chilled meat quality spoilage. Microorganisms can degrade macromolecular organic substances such as proteins, lipids and sugars in meat, and produce various volatile substances, such as CO 2 , volatile basic nitrogen (total volatile basic nitrogen, TVB-N), H 2 S et al., the formation of these volatile substances is closely related to the change of meat quality, and the freshness of the meat can be quickly judged by selecting a suitable indicator and the color change of these substances. TVB-N has become the standard for identifying the degree of corruption of meat and aquatic products in most countries in the world. Pacquit et al. used TVB-N as an indicator of freshness to study the fresh...

Claims

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Application Information

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IPC IPC(8): G01N21/78
Inventor 王树庆范维江郭风军杨毅刘秀华
Owner SHANDONG INST OF COMMERCE & TECH
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