Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for predicting quality of cooked barbecue beef based on raw meat near infrared spectral information

A technology of near-infrared spectroscopy and near-infrared spectrometer, which is applied in the field of quality inspection of meat products, can solve problems such as blanks, and achieve the effects of fast operation, saving time and capital costs, and good repeatability

Inactive Publication Date: 2017-03-15
INST OF QUALITY STANDARD & TESTING TECH FOR AGRO PROD OF CAAS
View PDF2 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some studies have shown that near-infrared spectroscopy has a good predictive effect in the analysis and prediction of meat and meat products such as pork, beef, mutton, chicken, ham, and cured meat. The application of grading is still rarely reported, and in this field, the method of testing raw beef for barbecue to predict its cooked quality is still blank

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for predicting quality of cooked barbecue beef based on raw meat near infrared spectral information
  • Method for predicting quality of cooked barbecue beef based on raw meat near infrared spectral information
  • Method for predicting quality of cooked barbecue beef based on raw meat near infrared spectral information

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0036] Establishment and Application of Near Infrared Spectroscopy Data Model

[0037] 1. Materials and Methods

[0038] 1.1. Materials and reagents

[0039] Outer loin (longissimus dorsi) and small cucumber strips (semitendinosus) were respectively selected from 20 and 60 Simmental hybrid cattle fattened by Beijing Yuxiangyuan Group and Ningxia Xiahua Muslim Meat Food Company, and were slaughtered at 0- Acid discharge for 48h at 4°C. After the beef is marinated, the loin and gherkin strips are removed on the spot.

[0040] 1.2. Instruments and equipment

[0041] SupNIR-1550 portable near-infrared spectrometer: Hangzhou Concentrating Technology Co., Ltd.

[0042] 1.3. Test method

[0043] 1.3.1. Spectrum acquisition

[0044] Cut the beef into pieces with a thickness of 3cm and a size of about 3×6×6cm 3 The complete sample; minced meat is at 2.0×10 3 Under the condition of rpm, the homogeneous sample was obtained after mincing for 15s, and the spectrum was collected wit...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to the technical field of quality detection of meat products, in particular to a method for predicting the quality of cooked barbecue beef based on raw meat near infrared spectral information. The method comprises the following steps: a) acquiring the near infrared spectrum of a to-be-detected raw beef sample for barbecue; and b) predicting the quality of the cooked raw beef sample for barbecue by the near infrared spectrum acquired in the step a) and through a pre-established near infrared spectral data model, wherein the near infrared spectral data model comprises a corresponding relation between the near infrared spectrum and the post-cooking quality related parameters.

Description

technical field [0001] The invention relates to the technical field of quality detection of meat products, in particular to a method for predicting the cooked quality of grilled beef based on near-infrared spectrum information of raw meat and its application. Background technique [0002] With the acceleration of the pace of life in modern society and the continuous integration of Chinese and Western food cultures, barbecue beef is becoming more and more popular among young consumers with its unique flavor and convenient and fast cooking methods. [0003] Raw materials are one of the main factors affecting the consumption value of barbecue beef. The beef roasted by different parts and different quality raw materials often have great differences, especially in the Chinese market. Raw materials of different quality put forward higher requirements for the quality evaluation and grading of barbecue beef. Traditional beef quality testing and grading focus more on carcass evaluat...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): G01N21/359G01N21/3563
CPCG01N21/359G01N21/3563
Inventor 汤晓艳陶瑞刘晓晔
Owner INST OF QUALITY STANDARD & TESTING TECH FOR AGRO PROD OF CAAS
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com