A method for screening pse meat based on near-infrared spectroscopy

Abstract

The invention discloses a PSE meat screening method based on a near infrared spectrum. The method comprises the following steps: acquiring a near infrared spectrum of a to-be-detected meat sample of the slaughtered pork longissimus dorsi by using a near-infrared spectrograph, and preprocessing the acquired near infrared spectrum of the to-be-detected meat sample; and screening the PSE meat by virtue of the average spectrum of a normal meat sample, the average spectrum of a PSE meat sample, the normal meat sample threshold value and the PSE meat sample threshold value in a PSE meat qualitative analysis model based on the near infrared spectrum, wherein the meat sample is a normal meat sample when the distance between the spectrum of the to-be-detected meat sample and the average spectrum of the normal meat sample is smaller than the normal meat sample threshold value, and the meat sample is a PSE meat sample when the distance between the spectrum of the to-be-detected meat sample and the average spectrum of the PSE meat sample is smaller than the PSE meat sample threshold value. The method is high in speed, high-efficiency and high in identification rate, and the meat is not damaged. A novel scientific, standard and rapid method for screening PSE meat on line in a slaughter house is provided.

Description

technical field [0001] The invention belongs to the field of food technology research, and in particular relates to a PSE pork screening method using near-infrared spectrum technology and chemometrics. Background technique [0002] PSE meat is a kind of heterogeneous meat with pale appearance, soft texture and exudative juice produced by a series of pre-mortem and post-mortem factors. Domestic and foreign studies have shown that pigs containing the halothane gene are often stress-sensitive pigs. During the process of driving, transporting, and waiting for slaughter before slaughter, the pigs are frightened, the pigs continue to be in a hyperactive state, and their body temperature rises significantly. Under the condition of oxygen glycolysis, ATP is consumed rapidly, and glycolysis produces lactic acid. At the same time, a large amount of heat produced by the carcass will also keep the body temperature at a high level, and the pH will drop sharply in a short period of time (...

AI Technical Summary

Problems solved by technology

If the pH of the muscle is less than 6.0 about 45 minutes after slaughter, PSE meat will be produced due to the physiological and biochemical changes after slaughter. However, this method requires the probe to be inserted into the meat, which is not non-destructive, and the pH meter takes a long time to read, so it needs to be used for a period of time. Finally, the data will be biased and needs to be corrected, and the pH of the muscle is not the same everywhere, so it is not suitable for online use in slaughterhouses

The color of the meat is pale and the surface is watery. When L*>53, it can basically be concluded that it is PSE meat.

Moreover, due to the existence of RSE (reddish, soft, exudative) meat, it is difficult to distinguish heterogeneous meat by color

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