Rapid identification method for different storage times of iced fresh beef

A technology of storage time and beef, applied in the direction of testing food, measuring devices, and material analysis by optical means, can solve the problems of large sample damage, cumbersome processing, labor consumption, etc., to achieve a balanced distribution of variables, reduce prediction errors, informative effect

Inactive Publication Date: 2019-01-04
JIANGSU UNIV
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Problems solved by technology

[0007] The purpose of the present invention is to overcome the defects existing in the prior art, such as: the conclusion of sensory inspection may be different due to the limitations of sensory organs and human subjectivity, while the pretreatment of physical and chemical inspection is relatively cumbersome and destructive to samples. The operation is complicated, the measurement process is time-consuming and labor-intensive, and it is not easy to perform rapid detection in large quantities. The present invention provides a rapid identification method for the storage time of chilled beef

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  • Rapid identification method for different storage times of iced fresh beef
  • Rapid identification method for different storage times of iced fresh beef
  • Rapid identification method for different storage times of iced fresh beef

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Embodiment Construction

[0028] The present invention will be further described below through specific embodiments in conjunction with the accompanying drawings, but the present invention is not limited.

[0029] (1) Prepare beef samples:

[0030] Five batches (different production dates) of vacuum-packed chilled beef tendon meat were collected. Each batch had 4 bags and were refrigerated at 4°C for 1d, 15d, 30d, and 45d. There were a total of 20 bags of chilled beef tendon meat. for Australia.

[0031] Remove the visible connective tissue, fat, tendons, bonds and membranes from the meat samples, cut them into 3×3×2cm (length×width×height) block samples with a flat surface, and wrap them with plastic wrap. Six samples were taken from each bag for spectral collection, a total of 120 samples.

[0032] (2) Using NIR technology to collect spectral data of beef samples:

[0033] Antaris II Fourier transform near-infrared spectrometer (ThermoFisher, USA) was used to scan the spectrum by diffuse reflectan...

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Abstract

The invention belongs to the technical field of meat-product quality detection, and particularly relates to a rapid identification method for storage time of iced fresh beef. The rapid identificationmethod for the storage time of the iced fresh beef specially includes the steps that beef samples are collected and numbered, and data is collected with NIR; the data is preprocessed with the normalization method; the preprocessed data is subjected to dimension reduction with PCA; a rapid identification model of the storage time of the iced fresh beef is established with the chemometrics method; data of unknown to-be-detected beef samples is collected, and storage time of the unknown to-be-detected beef samples is forecasted through the rapid identification model. The rapid identification method is not limited by the subjectivity of sensory evaluation and the complexity of physical and chemical determination, and is suitable for large-batch rapid detection. The storage time of the iced fresh beef is identified with the method, and when the principal component number is 8, the recognition rate of a training set and the recognition rate of a test set is 98.75% and 90% respectively, and 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 method for quickly identifying the storage time of chilled beef. Background technique [0002] At present, the imported beef is mainly chilled beef and frozen beef, most of which are produced in Australia. Chilled beef, also known as cold fresh beef, chilled beef, or acid-discharged beef, refers to the slaughter of cattle that have passed strict inspection and quarantine, and their carcasses are rapidly cooled to 0-4°C in an acid-discharging warehouse at 0-4°C. Continuous acid discharge treatment for 48 hours (to decompose and discharge harmful substances such as lactic acid and emergency hormones in beef), and strictly maintain a temperature of 0-4°C in the process of subsequent processing, transportation and sales. Chilled beef is soft and elastic, juicy, delicious, fragrant and easy to chew, easy to digest and absorb, high utilization rate...

Claims

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Application Information

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IPC IPC(8): G01N21/359G01N33/12
CPCG01N21/359G01N33/12G01N2021/3595G01N2201/129G01N2201/1296
Inventor 孙宗保闫晓静邹小波黄晓玮石吉勇郭志明王天真梁黎明周轩刘小裕李君奎
Owner JIANGSU UNIV
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