Method for predicting storage days of chilled beef
A prediction method and technology for the number of days, which can be used in measuring devices, material analysis by optical means, instruments, etc., can solve the problems of cumbersome and time-consuming physical and chemical testing, damage to samples, time-consuming and laborious, and achieve low production costs, easy implementation, and prediction. Simple process effect
Inactive Publication Date: 2019-11-26
JIANGSU UNIV
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[0006] The purpose of the present invention is to overcome the defects in the prior art, such as: the sensory evaluation method is highly subjective and inefficient; the physical and chemical detection is cumbersome and time-consuming, and destroys the sample; the microbiological test method is also time-consuming and labor-intensive. A method for predicting the storage days of chilled beef based on slices combined with image processing
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[0023] The present invention will be further described below through specific embodiments in conjunction with the accompanying drawings, but the present invention is not limited.
[0024] (1) Prepare beef samples and number them, specifically beef tendon meat samples with different storage days:
[0025] Collect vacuum-packed chilled beef shanks whose country of origin is Australia, each bag weighing about 800g. After numbering, they were refrigerated for 1d, 15d, 30d, 45d, and 60d respectively, with 5 bags for each category, a total of 25 bags of samples.
[0026] (2) sampling the beef tendon meat sample in step (1) to make paraffin sections:
[0027] Each bag of samples is sampled 5 times, and the sampling size is 3mm*3mm*6mm, of which 3mm*3mm is the cut surface. Immediately after sampling, the samples were fixed in 4% paraformaldehyde solution at 4°C for 24 hours, then dehydrated with alcohol, transparent in xylene, embedded in paraffin, sectioned about 5 μm thick, conven...
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The invention, which belongs to the technical field of meat product quality detection, discloses a method for predicting the storage days of chilled beef. The method comprises: preparing beef shank samples with different storage days, carrying out sampling, and making a tissue microstructure paraffin section; observing the paraffin section by using an optical microscope with the photographing function and shooting a microstructure image; carrying out image processing on the microstructure image and extracting a cell gap and area ratio data of the cell; and carrying out linear fitting on the storage days and the extracted area to obtain a relationship equation. The fitting equation of the storage days of the beef and the cell gap and area ratio data of the cell in the microscopic image is as follows: y= 0.059x+0.5793; and the correlation coefficient R2 being equal to 0.8073, so that the rapid prediction of the storage days of chilled beef can be realized. With the disclosed method, thesubjectivity of sensory evaluation and the tediousness of physical and chemical analysis are eliminated.
Description
technical field [0001] The invention belongs to the technical field of meat product quality detection, and in particular relates to a method for predicting the storage days of chilled beef. Background technique [0002] Beef is a kind of meat with high nutritional value, which has the characteristics of high protein, low fat and low cholesterol. Cold preservation is a preservation method that can better preserve the taste and nutrition of beef. Chilled fresh beef is always under the control of the cold chain from processing to sales, the activity of enzymes and the growth and reproduction of most microorganisms are inhibited, and the chilled fresh beef has undergone a relatively full maturation process, the tenderness of the meat has increased, the quality of the meat has been improved, and the taste has been improved. delicious. However, the shelf life of chilled fresh beef is much shorter than that of frozen beef, and it is prone to spoilage. With the increase of storag...
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IPC IPC(8): G01N21/84
CPCG01N21/84
Inventor 孙宗保王天真田丽媛邹小波梁黎明郭志明李君奎刘小裕
Owner JIANGSU UNIV