Construction method for intermittent dynamic prediction model for microorganisms of coal-chain meat products

Abstract

The invention provides a construction method for an intermittent dynamic prediction model for microorganisms of coal-chain meat products, and belongs to the field of intelligent prediction of the quality of the cold-chain meat products. The method comprises the following steps of setting dynamic fluctuating temperature; carrying out microbial culture under different temperature conditions; constructing an intermittent dynamic growth prediction model for the microorganisms; carrying out model verification; and constructing a prediction model for the shelf lives of different meat products in a cold chain process. The construction method for the intermittent dynamic prediction model for the microorganisms of the coal-chain meat products is easy to operate and reliable in result, the method iscapable of predicting the quality of the cold-chain meat products under the conditions of fluctuating and constant temperature in real time, and the quality of the meat products in the cold chain process can be monitored in real time, a rapid and efficient prediction method for the microorganisms is provided for enterprises and consumers, and the intelligent prediction model for the microorganisms is established, so that the model prediction precision and efficiency are improved, and an effective means is provided for evaluating the edible safety of the meat products in the cold-chain meat product process.

Description

Technical field [0001] The invention belongs to the field of intelligent prediction of the quality of cold chain meat products, and specifically relates to a method for constructing an intermittent dynamic prediction model of cold chain meat products. Background technique [0002] Cold chain meat products have gradually become the mainstream in meat consumption due to their long shelf life, high nutritional value, and good taste. With the increasing demand for cold-chain meat products, the quality and freshness of cold-chain meat products have attracted more and more attention from consumers. Although they are stored and circulated at lower temperatures, they cannot completely inhibit the growth and reproduction of microorganisms. In particular, psychrophilic microorganisms, coupled with fluctuating temperature conditions, have caused an increase in the number of microorganisms in cold-chain meat products, a rapid decrease in product safety and quality, and a short remaining shel...

AI Technical Summary

Problems solved by technology

The traditional model building process is not only complicated and cumbersome, but also involves multiple steps and links in the model development process, which easily leads to the accumulation and transfer of experimental and analytical errors, which leads to the prediction of microbial growth changes under the dynamic conditions of fluctuating temperatures Inaccurate, cannot truly and effectively reflect the growth and changes of microorganisms in food during the circulation process

Moreover, most predictive models constructed under isothermal conditions have been verified to be invalid under dynamically changing conditions

[0005] Literature search at home and abroad shows that in terms of the construction of microbial prediction models under fluctuating temperature conditions, the invention patent with the publication number CN102650632A and the title "A Method for Evaluating the Shelf Life of Cooled Pork Under Fluctuating Temperatures" uses a three-stage linear model To describe the changes in the number of aerobic bacteria in chilled pork under different storage temperatures over time, only the changes in aerobic bacteria can be predicted, and only "one model for one bacteria" and "one model for one species" are available. This situation is not conducive to the development of the subject, nor to the practical application

The invention patent with the publication number CN104298868A and titled "A Method and System for Predicting the Shelf Life of Chilled Meat in Cold Chain Logistics" is only for the rapid prediction of the shelf life of chilled meat, and cannot monitor the quality of other cold chain meat products under fluctuating temperature conditions in real time. changes, the model lacks universality

In the actual cold chain process, the temperature is in the alternating change process of low temperature non-growth and suitable temperature growth, and the intermittent dynamic changes of microorganisms have always been a difficult problem restricting the intelligent management of food safety in the cold chain process. The microbial growth model currently constructed Unable to solve the problem of intermittent dynamic growth of microorganisms

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