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Rapid identification method of chilled grain fed beef and frozen fresh beef

A technology for fresh beef and beef, applied in measurement devices, material analysis by optical means, instruments, etc., can solve the problems of the complexity of microbial inspection methods, the inaccuracy of bioimaging methods, and time-consuming, and achieve no chemical consumption. Reagents, non-destructive sample, accurate sample effect

Inactive Publication Date: 2018-12-14
JIANGSU UNIV
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  • Application Information

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Problems solved by technology

[0009] The purpose of the present invention is to overcome the defects existing in the prior art, such as: sensory inspection is subject to subjectivity and one-sided characteristics due to the limitation of the training quality of inspectors; the operation of physical and chemical and microbiological inspection methods has complexity, time-consuming, etc. The inaccuracy and limitations of enzymatic testing, DNA molecular technology, and biological imaging methods, etc., the invention provides a rapid identification method for chilled fresh beef and frozen fresh beef

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  • Rapid identification method of chilled grain fed beef and frozen fresh beef
  • Rapid identification method of chilled grain fed beef and frozen fresh beef
  • Rapid identification method of chilled grain fed beef and frozen fresh beef

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Embodiment Construction

[0030] The present invention will be further described below through specific embodiments in conjunction with the accompanying drawings, but the present invention is not limited.

[0031] (1) Prepare chilled beef samples and frozen fresh beef samples:

[0032] Beef samples were prepared and numbered, specifically chilled beef and frozen fresh beef samples of different batches and different storage times; 5 batches (different production dates) of Australian chilled beef tendon meat were selected, with 11 bags per batch.

[0033] Chilled beef samples were obtained after 5 bags of each batch of beef were selected and refrigerated (4°C) for 1d, 15d, 30d, 45d, and 60d respectively.

[0034] Freezing fresh beef samples refer to selecting 6 bags of each batch of chilled beef, and freezing each 2 bags of beef for 15 days, 30 days, and 60 days respectively, and then thawing them to obtain them; there are two ways of thawing, the first is Thaw directly in a 4°C freezer until the center...

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Abstract

The invention belongs to the technical field of quality inspection of meat products, and particularly relates to a rapid identification method of chilled grain fed beef and frozen fresh beef. The rapid identification method of the chilled grain fed beef and the frozen fresh beef comprises the following specific steps: collecting beef samples and numbering and carrying out data acquisition by usingNIR; preprocessing the data by using an SNVT method; carrying out dimension reduction on the preprocessed data by utilizing PCA; establishing a rapid identification model of the chilled grain fed beef and the frozen fresh beef by adopting a chemometrics method; carrying out data acquisition on the unknown to-be-measured beef samples and predicting the category of the unknown to-be-measured beef samples by utilizing the rapid identification model. The rapid identification method disclosed by the invention is not limited by the subjectivity of sensory evaluation and the complexity of a conventional detection method, and is suitable for large-batch rapid detection. The chilled grain fed and the frozen fresh beef are identified by utilizing the method disclosed by the invention; when the principle component number is 12, the recognition rates of a training set and a testing set are respectively 97.73 percent and 95.45 percent, and further rapid identification can be achieved.

Description

technical field [0001] The invention belongs to the technical field of meat product quality detection, and in particular relates to a rapid identification method for chilled fresh beef and frozen fresh beef. Background technique [0002] With the rapid development of my country's economy and the improvement of people's living standards, residents' awareness of health has gradually increased. Beef has become more and more popular and recognized by consumers due to its advantages of high protein, low fat and high nutritional value. Since the 1990s, the domestic beef cattle industry has developed rapidly, and beef production has been rising steadily. However, the strong beef demand brought about by economic development far exceeds the domestic supply, indicating that my country’s beef is in short supply. The increase in the gap between beef supply and demand has forced relevant departments to use foreign resources to meet domestic demand. Beef imports have become a solution to ...

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Application Information

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IPC IPC(8): G01N21/359
Inventor 孙宗保闫晓静邹小波石吉勇黄晓玮郭志明梁黎明王天真周轩李君奎刘小裕
Owner JIANGSU UNIV
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