Device and method for monitoring freshness of chilled meat

Abstract

The embodiment of the invention provides a device and a method for monitoring the freshness of frozen fresh meat. The device includes an interdigital electrode hydrogen sulfide sensor, a paper batteryand an electrochromic apparatus. The interdigital electrode hydrogen sulfide sensor is connected to a fresh meat package, and the two ends of the paper battery are connected with the interdigital electrode hydrogen sulfide sensor and the electrochromic device respectively, so as to form an equivalent circuit. The interdigital electrode hydrogen sulfide sensor is connected to a fresh meat package,the equivalent circuit is judged to be switched on if the electrochromic apparatus changes color, and the impedance value of the interdigital electrode hydrogen sulfide sensor is a first preset threshold. The freshness of frozen fresh meat can be obtained according to the impedance value of the interdigital electrode hydrogen sulfide sensor and a pre-established model between the freshness of frozen fresh meat and the impedance value of the interdigital electrode hydrogen sulfide sensor. The internal quality of chilled fresh poultry can be monitored quickly and in real time. Compared with theexisting non-destructive testing technology, the method for monitoring the freshness of frozen fresh meat provided by the embodiment of the invention reduces the detection cost and makes monitoring more convenient.

Description

technical field [0001] Embodiments of the present invention relate to the technical field of electrochemical detection, and in particular, to a device and method for monitoring the freshness of chilled meat. Background technique [0002] With the improvement of people's quality of life, poultry meat has long become the most important source of meat in life. At the same time, in order to solve the problem that consumers cannot buy fresh poultry meat, chilled poultry meat has become a new form of meat. It is popular with consumers, but because of the high water activity of chilled poultry, and the action of oxygen and its own tissue enzymes during transportation and storage, it is prone to spoilage, which is a threat to the safety of chilled poultry. key factors in sexuality and quality. [0003] At present, the freshness detection of most meat products still uses artificial sensory evaluation devices and conventional chemical analysis devices, and some enterprises use non-de...

AI Technical Summary

Problems solved by technology

[0004] Aiming at the defect of high cost of the existing meat freshness detection method

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