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
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  • 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

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  • 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

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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...

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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

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Application Information

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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
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