Meat preservation state prompting method and device, refrigerator and storage medium

Abstract

The invention relates to a meat preservation state prompting method and device, a refrigerator and a storage medium, and the method comprises the steps: obtaining the temperature of to-be-preserved meat placed in a meat preservation chamber, and determining whether the to-be-preserved meat enters a partial freezing state or not according to the temperature of the to-be-preserved meat; acquiring initial state data of the to-be-preserved meat under the condition that the to-be-preserved meat enters a partial freezing state; acquiring real-time state data of the to-be-preserved meat every first preset duration, and determining a preservation state of the to-be-preserved meat based on the real-time state data and the initial state data; target prompt information is generated and output based on the preservation state of the to-be-preserved meat, and the target prompt information is matched with the preservation state of the to-be-preserved meat. Therefore, the preservation state of the to-be-preserved meat can be accurately determined based on the real-time state data of the to-be-preserved meat and the initial state data of the to-be-preserved meat, so that the accuracy of safety early warning of the meat is improved.

Description

Technical Field

[0001] The present application relates to the technical field of refrigerators, and in particular to a method and device for indicating the freshness of meat, a refrigerator, and a storage medium. Background Art

[0002] As consumers' living standards continue to improve, they have higher and higher requirements for food preservation, especially for foods such as meat. Therefore, refrigerators are usually used to slightly freeze meat to achieve long-term preservation.

[0003] However, existing technologies typically use a uniform, partially frozen shelf life to provide meat safety warnings. However, due to the significant variability in the freshness of meat purchased by consumers, existing technologies cannot accurately determine the freshness of meat, resulting in low accuracy in meat safety warnings. Therefore, improving the accuracy of meat safety warnings has become a pressing technical issue. Summary of the Invention

[0004] The present application provides a meat freshness status indication method, device, refrigerator and storage medium to solve the problem that the existing technology cannot accurately judge the freshness of meat, resulting in low accuracy of meat safety warnings.

[0005] In a first aspect, an embodiment of the present application provides a meat freshness status prompting method, wherein the meat freshness status prompting method is applied to a refrigerator, wherein the refrigerator includes a meat freshness compartment, and the method comprises:

[0006] Acquiring the temperature of the meat to be preserved placed in the meat preservation room, and determining whether the meat to be preserved has entered a slightly frozen state based on the temperature of the meat to be preserved;

[0007] When the meat to be preserved enters a slightly frozen state, obtaining initial state data of the meat to be preserved;

[0008] acquiring real-time status data of the meat to be preserved every first preset time period, and determining the preservation status of the meat to be preserved based on the real-time status data and the initial status data;

[0009] Based on the fresh-keeping state of the meat to be preserved, target prompt information is generated and output, wherein the target prompt information matches the fresh-keeping state of the meat to be preserved.

[0010] Optionally, the real-time state data includes real-time data of the gas concentration in the meat fresh-keeping room, and the initial state data includes initial data of the gas concentration in the meat fresh-keeping room;

[0011] The step of determining the fresh-keeping state of the meat to be preserved based on the real-time state data and the initial state data includes:

[0012] Determining a gas change in the meat fresh-keeping room based on the real-time gas concentration data and the initial gas concentration data, wherein the gas change is a concentration change of at least one gas selected from trimethylamine, hydrogen sulfide, butyric acid, and acetone;

[0013] When the gas change amount is less than or equal to a first preset threshold, determining that the preservation state of the meat to be preserved is in a first state;

[0014] When the gas change amount is greater than the first preset threshold and less than or equal to the second preset threshold, determining that the preservation state of the meat to be preserved is in the second state;

[0015] When the gas change amount is greater than the second preset threshold, determining that the preservation state of the meat to be preserved is in the third state;

[0016] The second preset threshold is greater than the first preset threshold, the first state is better than the second state, and the second state is better than the third state.

[0017] Optionally, determining the gas change in the meat fresh-keeping room based on the real-time gas concentration data and the initial gas concentration data includes:

[0018] Calculating a first comprehensive concentration value based on the real-time gas concentration data, and calculating a second comprehensive concentration value based on the initial gas concentration data, wherein the first comprehensive concentration value and the second comprehensive concentration value are both calculated based on the comprehensive gas concentrations of trimethylamine, hydrogen sulfide, butyric acid, and acetone;

[0019] The gas change amount is determined based on the first comprehensive concentration value and the second comprehensive concentration value.

[0020] Optionally, after obtaining the initial state data of the meat to be preserved, the method further includes:

[0021] When the initial value of the trimethylamine gas concentration is greater than the third preset threshold, the initial value of the hydrogen sulfide gas concentration is greater than the fourth preset threshold, the initial value of the butyric acid gas concentration is greater than the fifth preset threshold, or the initial value of the acetone gas concentration is greater than the sixth preset threshold, it is determined that the preservation state of the meat to be preserved is in the third state.

[0022] Optionally, the real-time state data further includes real-time surface data of the meat to be preserved, and the initial state data further includes initial surface data of the meat to be preserved;

[0023] The step of determining the fresh-keeping state of the meat to be preserved based on the real-time state data and the initial state data includes:

[0024] Determining a surface change amount of the meat to be preserved based on the real-time surface data and the initial surface data;

[0025] When the surface change amount is less than or equal to a seventh preset threshold, determining that the preservation state of the meat to be preserved is in the first state;

[0026] When the surface change amount is greater than the seventh preset threshold and less than or equal to the eighth preset threshold, determining that the preservation state of the meat to be preserved is in the second state, wherein the eighth preset threshold is greater than the seventh preset threshold;

[0027] When the surface change amount is greater than the eighth preset threshold, it is determined that the preservation state of the meat to be preserved is in the third state.

[0028] Optionally, the real-time state data further includes real-time data of fluorescence absorption of the meat to be preserved, and the initial state data further includes initial data of fluorescence absorption of the meat to be preserved;

[0029] The step of determining the fresh-keeping state of the meat to be preserved based on the real-time state data and the initial state data includes:

[0030] Determining a change in the flora of the meat to be preserved based on the real-time fluorescence absorption data and the initial fluorescence absorption data;

[0031] When the bacterial flora change amount is less than or equal to a ninth preset threshold, determining that the preservation state of the meat to be preserved is in the first state;

[0032] When the bacterial flora change amount is greater than the ninth preset threshold and less than or equal to the tenth preset threshold, determining that the fresh-keeping state of the meat to be preserved is in the second state, wherein the tenth preset threshold is greater than the ninth preset threshold;

[0033] When the bacterial flora change amount is greater than the tenth preset threshold, it is determined that the preservation state of the meat to be preserved is in the third state.

[0034] Optionally, determining the amount of change in the flora of the meat to be preserved based on the real-time fluorescence absorption data and the initial fluorescence absorption data includes:

[0035] Calculating first comprehensive absorption data based on the real-time fluorescence absorption data, and calculating second comprehensive absorption data based on the initial fluorescence absorption data, wherein the first comprehensive absorption data and the second comprehensive absorption data are both calculated based on fluorescence absorption data of different wavelengths;

[0036] The bacterial flora change amount is determined based on the first comprehensive absorption data and the second comprehensive absorption data.

[0037] In a second aspect, an embodiment of the present application provides a meat freshness status prompting device, the meat freshness status prompting device being applied to a refrigerator, the refrigerator including a meat freshness compartment, the meat freshness status prompting device comprising: a control unit and a temperature acquisition unit, the temperature acquisition unit being connected to the control unit;

[0038] The temperature acquisition unit is used to obtain the temperature of the meat to be preserved placed in the meat preservation room;

[0039] The control unit is configured to determine, based on the temperature of the meat to be fresh-preserved, whether the meat to be fresh-preserved has entered a slightly frozen state; obtain initial state data of the meat to be fresh-preserved when the meat to be fresh-preserved has entered a slightly frozen state; obtain real-time state data of the meat to be fresh-preserved at intervals of a first preset time, and determine the fresh-keeping state of the meat to be fresh-preserved based on the real-time state data and the initial state data; and generate and output target prompt information based on the fresh-keeping state of the meat to be fresh-preserved, wherein the target prompt information matches the fresh-keeping state of the meat to be fresh-preserved.

[0040] Optionally, the meat freshness status prompting device further comprises a gas collection unit, and the gas collection unit is connected to the control unit;

[0041] The gas collection unit is used to obtain real-time data of gas concentration in the meat fresh-keeping room and initial data of gas concentration in the meat fresh-keeping room;

[0042] The control unit is used to determine the gas change in the meat preservation room based on the real-time gas concentration data and the initial gas concentration data, wherein the gas change is the concentration change of at least one gas among trimethylamine, hydrogen sulfide, butyric acid and acetone; when the gas change is less than or equal to a first preset threshold, it is determined that the preservation state of the meat to be preserved is in the first state; when the gas change is greater than the first preset threshold and less than or equal to a second preset threshold, it is determined that the preservation state of the meat to be preserved is in the second state; when the gas change is greater than the second preset threshold, it is determined that the preservation state of the meat to be preserved is in the third state; wherein, the second preset threshold is greater than the first preset threshold, the first state is better than the second state, and the second state is better than the third state.

[0043] Optionally, the gas collection unit comprises at least one odor sensor array;

[0044] Wherein, the at least one odor sensor array is arranged on the first side of the meat preservation compartment.

[0045] Optionally, the meat freshness status prompting device further comprises a laser scattering unit, and the laser scattering unit is connected to the control unit;

[0046] Wherein, the laser scattering unit is used to obtain real-time surface data of the meat to be preserved and initial surface data of the meat to be preserved;

[0047] The control unit is used to determine the surface change amount of the meat to be preserved based on the surface real-time data and the surface initial data; when the surface change amount is less than or equal to a seventh preset threshold, determine that the preservation state of the meat to be preserved is in the first state; when the surface change amount is greater than the seventh preset threshold and less than or equal to an eighth preset threshold, determine that the preservation state of the meat to be preserved is in the second state, wherein the eighth preset threshold is greater than the seventh preset threshold; when the surface change amount is greater than the eighth preset threshold, determine that the preservation state of the meat to be preserved is in the third state.

[0048] Optionally, the laser scattering unit is arranged on the top surface of the meat preservation compartment.

[0049] Optionally, the meat freshness status prompting device further comprises a fluorescence emission unit and a fluorescence absorption unit, and both the fluorescence emission unit and the fluorescence absorption unit are connected to the control unit;

[0050] The fluorescent light emitting unit is used to emit fluorescent light of different wavelengths at intervals of a second preset time to scan the meat to be preserved;

[0051] The fluorescence absorption unit is used to obtain real-time fluorescence absorption data of the meat to be preserved and initial fluorescence absorption data of the meat to be preserved;

[0052] The control unit is used to determine the amount of change in the bacterial flora of the meat to be preserved based on the real-time fluorescence absorption data and the initial fluorescence absorption data; when the amount of change in the bacterial flora is less than or equal to a ninth preset threshold, determine that the preservation state of the meat to be preserved is in the first state; when the amount of change in the bacterial flora is greater than the ninth preset threshold and less than or equal to a tenth preset threshold, determine that the preservation state of the meat to be preserved is in the second state, wherein the tenth preset threshold is greater than the ninth preset threshold; when the amount of change in the bacterial flora is greater than the tenth preset threshold, determine that the preservation state of the meat to be preserved is in the third state.

[0053] Optionally, the fluorescence emission unit is arranged on a first side surface of the meat preservation compartment, and the fluorescence absorption unit is arranged on opposite second and third side surfaces of the meat preservation compartment.

[0054] In a third aspect, an embodiment of the present application provides a refrigerator comprising the meat freshness status prompt device described in the second aspect.

[0055] In a fourth aspect, an embodiment of the present application provides a computer-readable storage medium having a computer program stored thereon, which, when executed by a processor, implements the meat freshness status prompting method described in the first aspect.

[0056] The above technical solution provided by the embodiment of the present application has the following advantages over the prior art: the method provided by the embodiment of the present application obtains the temperature of the meat to be preserved placed in the meat preservation room, and determines whether the meat to be preserved has entered a slightly frozen state based on the temperature of the meat to be preserved; obtains initial state data of the meat to be preserved when the meat to be preserved enters a slightly frozen state; obtains real-time state data of the meat to be preserved every first preset time period, and determines the preservation state of the meat to be preserved based on the real-time state data and the initial state data; generates and outputs target prompt information based on the preservation state of the meat to be preserved, wherein the target prompt information matches the preservation state of the meat to be preserved. In this way, after the meat to be preserved enters a slightly frozen state, the preservation state of the meat to be preserved can be accurately determined based on the real-time state data of the meat to be preserved and the initial state data of the meat to be preserved, thereby accurately determining the freshness of the meat to be preserved, thereby improving the accuracy of meat safety warnings. BRIEF DESCRIPTION OF THE DRAWINGS

[0057] The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the invention and, together with the description, serve to explain the principles of the invention.

[0058] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, for ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative labor.

[0059] One or more embodiments are exemplarily illustrated by pictures in the corresponding drawings. These exemplifications do not constitute limitations on the embodiments. Elements with the same reference numerals in the drawings are represented as similar elements. Unless otherwise stated, the figures in the drawings do not constitute proportional limitations.

[0060] Figure 1 A flowchart of a meat freshness status prompting method provided in an embodiment of the present application;

[0061] Figure 2 A flowchart of another method for indicating the freshness of meat provided in an embodiment of the present application;

[0062] Figure 3 A schematic structural diagram of a meat freshness status prompt device provided in an embodiment of the present application;

[0063] Figure 4 A schematic structural diagram of a meat preservation compartment provided in an embodiment of the present application;

[0064] Figure 5 A schematic structural diagram of a refrigerator provided in an embodiment of the present application. DETAILED DESCRIPTION

[0065] To make the purpose, technical solutions, and advantages of the embodiments of this application more clear, the technical solutions in the embodiments of this application will be clearly and completely described below in conjunction with the drawings in the embodiments of this application. Obviously, the described embodiments are part of the embodiments of this application, not all of the embodiments. Based on the embodiments in this application, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of this application.

[0066] The disclosure below provides many different embodiments or examples for implementing different configurations of the present invention. To simplify the disclosure of the present invention, the components and configurations of specific examples are described below. Of course, these are merely examples and are not intended to limit the present invention. In addition, the present invention may repeat reference numerals and / or letters in different examples. Such repetition is for the purpose of simplicity and clarity and does not in itself indicate the relationship between the various embodiments and / or configurations discussed.

[0067] In order to solve the problem that the existing technology cannot accurately judge the freshness of meat, resulting in low accuracy of meat safety warnings, the present application provides a meat freshness status prompt method, device, refrigerator and storage medium, which can improve the accuracy of meat safety warnings.

[0068] See also Figure 1 , Figure 1 This is a flow chart of a meat preservation status prompt method provided in an embodiment of the present application. Figure 1 As shown, the meat freshness status prompting method is applied to a refrigerator including a meat freshness compartment. The meat freshness status prompting method may include the following steps:

[0069] Step S101: obtaining the temperature of the meat to be preserved placed in the meat preservation room, and determining whether the meat to be preserved has entered a slightly frozen state based on the temperature of the meat to be preserved.

[0070] Specifically, the meat preservation compartment is a compartment in the refrigerator used to preserve meat, and can be a separate compartment from the refrigerator and freezer compartments. The meat to be preserved can be any meat requiring freshness, such as chicken, fish, pork, etc. The slightly frozen state refers to controlling the meat temperature slightly above freezing, maintaining a semi-frozen state (i.e., some of the water in the meat forms tiny ice crystals). This helps inhibit microbial growth and enzyme activity while maximizing meat quality.

[0071] When obtaining the temperature of the meat to be preserved, it can be obtained through a temperature acquisition unit provided in the meat preservation room. As an optional embodiment, an infrared sensor can be provided in the meat preservation room to collect the temperature of the meat to be preserved in real time.

[0072] When determining whether the meat to be preserved has entered a partially frozen state, it can be determined whether the temperature of the meat to be preserved has reached a partially frozen temperature. If the temperature of the meat to be preserved has reached the partially frozen temperature, it indicates that the meat to be preserved has entered a partially frozen state, and step S102 can be executed. If the temperature of the meat to be preserved has not reached the partially frozen temperature, it indicates that the meat to be preserved has not entered a partially frozen state, and further cooling of the meat to be preserved is required. The partially frozen temperature here refers to the temperature required for the meat to be in a semi-frozen state, such as -3°C to -3.5°C.

[0073] Step S102: When the meat to be preserved enters a slightly frozen state, initial state data of the meat to be preserved is obtained.

[0074] Specifically, the aforementioned initial state data may be a combination of one or more of the following: initial gas concentration data within the meat fresh-keeping room, initial surface data of the meat to be fresh-keeping, and initial fluorescence absorption data of the meat to be fresh-keeping. The initial gas concentration data within the meat fresh-keeping room may be concentration data of a specified gas when the meat to be fresh-keeping enters a slightly frozen state. The specified gas may be a combination of one or more of trimethylamine, hydrogen sulfide, butyric acid, and acetone. A higher concentration of these gases indicates a higher degree of meat deterioration, while a lower concentration indicates a lower degree of meat deterioration. The initial surface data of the meat to be fresh-keeping may be surface roughness data of the meat to be fresh-keeping when it enters a slightly frozen state. Because the surface roughness of the meat to be fresh-keeping changes due to bacterial growth, forming larger colonies, and secretion of substances such as polysaccharides and mucus, the degree of deterioration of the meat to be fresh-keeping can be determined based on the surface data of the meat to be fresh-keeping. The initial fluorescence absorption data of the meat to be preserved here can be data on the absorption of fluorescence of different wavelengths by the meat to be preserved when the meat enters a slightly frozen state. For example, assuming that the fluorescence absorption wavelength is set to a wavelength range of 300 to 700 nm, the absorption amounts of wavelengths of 300 to 400 nm, 400 to 500 nm, 500 to 600 nm, and 600 to 700 nm can be obtained respectively, and then obtained by comprehensive calculation.

[0075] Step S103: acquiring real-time status data of the meat to be preserved every first preset time period, and determining the preservation status of the meat to be preserved based on the real-time status data and the initial status data.

[0076] Specifically, the first preset time period can be set according to actual needs, such as 1 hour, 2 hours, etc. The real-time status data is similar to the initial status data, but the difference between the two is that the initial status data is obtained when the meat to be preserved enters a slightly frozen state, while the real-time status data is obtained at the latest sampling after the meat to be preserved enters a slightly frozen state.

[0077] After the initial state data and the real-time state data of the meat to be preserved are obtained, the preservation state (ie, the degree of deterioration) of the meat to be preserved can be determined based on the real-time state data and the initial state data.

[0078] Step S104: generating and outputting target prompt information based on the freshness state of the meat to be preserved, wherein the target prompt information matches the freshness state of the meat to be preserved.

[0079] Specifically, the target prompt information refers to prompt information that matches the freshness state of the meat to be preserved, which is used to remind the user of the current freshness state of the meat to be preserved. The target prompt information can be prompt information in the form of light, sound, text, etc., and this embodiment of the application does not make specific limitations.

[0080] Through the above method, after the meat to be preserved enters the slightly frozen state, the preservation state of the meat to be preserved can be accurately determined based on the real-time state data of the meat to be preserved and the initial state data of the meat to be preserved, and then the freshness of the meat to be preserved can be accurately determined, thereby improving the accuracy of the meat safety warning.

[0081] In an optional embodiment, the real-time state data includes real-time data of gas concentration in the meat fresh-keeping room, and the initial state data includes initial data of gas concentration in the meat fresh-keeping room;

[0082] The above step S103, determining the freshness state of the meat to be preserved based on the real-time state data and the initial state data, includes:

[0083] Determining a gas change in the meat storage room based on the real-time gas concentration data and the initial gas concentration data, wherein the gas change is a concentration change of at least one gas selected from trimethylamine, hydrogen sulfide, butyric acid, and acetone;

[0084] When the gas change amount is less than or equal to the first preset threshold, determining that the preservation state of the meat to be preserved is in the first state;

[0085] When the gas change amount is greater than the first preset threshold and less than or equal to the second preset threshold, it is determined that the preservation state of the meat to be preserved is in the second state;

[0086] When the gas change amount is greater than the second preset threshold, determining that the preservation state of the meat to be preserved is in the third state;

[0087] The second preset threshold is greater than the first preset threshold, the first state is better than the second state, and the second state is better than the third state.

[0088] Specifically, the first preset threshold and the second preset threshold can be set according to actual conditions and are not specifically limited here.

[0089] When determining the preservation state of the meat to be preserved based on the real-time state data and the initial state data, it can be achieved based on the real-time data of gas concentration and the initial data of gas concentration. Specifically, the amount of gas change in the meat preservation room can be determined based on the real-time data of gas concentration and the initial data of gas concentration. If the amount of gas change is less than or equal to the first preset threshold, it can be determined that the preservation state of the meat to be preserved is in the first state (the state in which the meat is fresh and edible); if the amount of gas change is greater than the first preset threshold and less than or equal to the second preset threshold, it can be determined that the preservation state of the meat to be preserved is in the second state (the state in which the meat is less fresh but edible); if the amount of gas change is greater than the second preset threshold, it can be determined that the preservation state of the meat to be preserved is in the third state (the state in which the meat is inedible).

[0090] It should be noted that the gas change here can be the concentration change of at least one gas selected from trimethylamine, hydrogen sulfide, butyric acid, and acetone. For ease of understanding, the gas concentration of trimethylamine is used as an example for illustration. When the gas concentration change of trimethylamine is less than or equal to 0.01, it can be determined that the preservation state of the meat to be preserved is in the first state; when the gas concentration change of trimethylamine is greater than 0.01 and less than or equal to 0.05, it can be determined that the preservation state of the meat to be preserved is in the second state; when the gas concentration change of trimethylamine is greater than 0.05, it is determined that the preservation state of the meat to be preserved is in the third state.

[0091] Through the above method, the preservation state of the meat to be preserved can be accurately determined based on the real-time gas concentration data and the initial gas concentration data, thereby improving the accuracy of the meat safety warning.

[0092] In an optional embodiment, the above step of determining the gas change in the meat fresh-keeping room based on the real-time gas concentration data and the initial gas concentration data includes:

[0093] Based on the real-time gas concentration data, a first comprehensive concentration value is calculated, and based on the initial gas concentration data, a second comprehensive concentration value is calculated, wherein the first comprehensive concentration value and the second comprehensive concentration value are both calculated based on the comprehensive gas concentrations of trimethylamine, hydrogen sulfide, butyric acid, and acetone;

[0094] A gas change amount is determined based on the first integrated concentration value and the second integrated concentration value.

[0095] Specifically, when determining the gas concentration change in the meat storage room based on the real-time gas concentration data and the initial gas concentration data, this can be done based on the gas concentration changes of four gases: trimethylamine, hydrogen sulfide, butyric acid, and acetone. Specifically, a first comprehensive concentration value can be calculated based on the real-time gas concentration data. In an optional embodiment, the following formula can be used for calculation:

[0096] S1=0.5*S 1三甲胺 +0.3*S 1硫化氢 +0.1*S 1丁酸 +0.1*S 1丙酮 ;

[0097] Among them, S1 represents the first comprehensive concentration value, S 1三甲胺 Indicates the real-time concentration of trimethylamine, S 1硫化氢 Indicates the real-time concentration value of hydrogen sulfide, S 1丁酸 Indicates the real-time concentration of butyric acid, S 1丙酮 represents the real-time concentration value of acetone. Moreover, a second comprehensive concentration value can be calculated based on the initial gas concentration data. In an optional embodiment, the following formula can be used for calculation:

[0098] S0=0.5*S 0三甲胺 +0.3*S 0硫化氢 +0.1*S 0丁酸 +0.1*S 0丙酮 ;

[0099] Among them, S0 represents the second comprehensive concentration value, S 0三甲胺 represents the initial concentration of trimethylamine, S 0硫化氢 Indicates the initial concentration of hydrogen sulfide, S 0丁酸 represents the initial concentration of butyric acid, S 0丙酮 represents the initial concentration of acetone.

[0100] Next, based on the first integrated concentration value and the second integrated concentration value, the gas change amount ΔS=S1-S0 is determined.

[0101] In this embodiment, the preservation state of the meat to be preserved is comprehensively determined by the changes in the gas concentrations of the four gases, namely trimethylamine, hydrogen sulfide, butyric acid and acetone, which can further improve the accuracy of the preservation state of the meat to be preserved.

[0102] In an optional embodiment, after obtaining the initial state data of the meat to be preserved, the method further includes:

[0103] When the initial value of the trimethylamine gas concentration is greater than the third preset threshold, the initial value of the hydrogen sulfide gas concentration is greater than the fourth preset threshold, the initial value of the butyric acid gas concentration is greater than the fifth preset threshold, or the initial value of the acetone gas concentration is greater than the sixth preset threshold, it is determined that the preservation state of the meat to be preserved is in the third state.

[0104] Specifically, the fourth preset threshold, the fifth preset threshold and the sixth preset threshold can be set according to actual conditions and are not specifically limited here.

[0105] After obtaining the initial state data of the meat to be preserved, the initial value of the trimethylamine gas concentration can be compared with a third preset threshold value, the initial value of the hydrogen sulfide gas concentration can be compared with a fourth preset threshold value, the initial value of the butyric acid gas concentration can be compared with a fifth preset threshold value, and the initial value of the acetone gas concentration can be compared with a sixth preset threshold value. If the initial value of the trimethylamine gas concentration is greater than the third preset threshold value, the initial value of the hydrogen sulfide gas concentration is greater than the fourth preset threshold value, the initial value of the butyric acid gas concentration is greater than the fifth preset threshold value, or the initial value of the acetone gas concentration is greater than the sixth preset threshold value, it can be directly determined that the preservation state of the meat to be preserved is in the third state.

[0106] Through the above method, the freshness of the meat purchased by the user can be determined, avoiding the user from slightly freezing and storing the spoiled meat, thereby reducing unnecessary waste of storage space.

[0107] In an optional embodiment, the real-time state data further includes real-time surface data of the meat to be preserved, and the initial state data further includes initial surface data of the meat to be preserved;

[0108] The above step S103, determining the freshness state of the meat to be preserved based on the real-time state data and the initial state data, includes:

[0109] Determine the surface change of the meat to be preserved based on the real-time surface data and the initial surface data;

[0110] When the surface change amount is less than or equal to a seventh preset threshold, determining that the preservation state of the meat to be preserved is in the first state;

[0111] When the surface change amount is greater than a seventh preset threshold and less than or equal to an eighth preset threshold, determining that the preservation state of the meat to be preserved is in the second state, wherein the eighth preset threshold is greater than the seventh preset threshold;

[0112] When the surface change amount is greater than the eighth preset threshold, it is determined that the preservation state of the meat to be preserved is in the third state.

[0113] Specifically, the seventh preset threshold and the eighth preset threshold can be set according to actual conditions and are not specifically limited here.

[0114] When determining the preservation state of the meat to be preserved based on the real-time state data and the initial state data, it can be achieved based on the surface real-time data and the surface initial data. Specifically, the surface change amount of the meat to be preserved can be determined based on the surface real-time data and the surface initial data. If the surface change amount is less than or equal to the seventh preset threshold, it can be determined that the preservation state of the meat to be preserved is in the first state (the state in which the meat is fresh and edible); if the surface change amount is greater than the seventh preset threshold and less than or equal to the eighth preset threshold, it can be determined that the preservation state of the meat to be preserved is in the second state (the state in which the meat is less fresh but edible); if the surface change amount is greater than the eighth preset threshold, it can be determined that the preservation state of the meat to be preserved is in the third state (the state in which the meat is inedible).

[0115] Through the above method, the accuracy of the preservation state of the meat to be preserved can be further improved based on the surface real-time data and the surface initial data, thereby further improving the accuracy of the meat safety warning.

[0116] In an optional embodiment, the real-time state data further includes real-time fluorescence absorption data of the meat to be preserved, and the initial state data further includes initial fluorescence absorption data of the meat to be preserved;

[0117] The above step S103, determining the freshness state of the meat to be preserved based on the real-time state data and the initial state data, includes:

[0118] Determine the bacterial flora change of the meat to be preserved based on the real-time fluorescence absorption data and the initial fluorescence absorption data;

[0119] When the bacterial flora change amount is less than or equal to a ninth preset threshold, determining that the preservation state of the meat to be preserved is in the first state;

[0120] When the flora change amount is greater than the ninth preset threshold value and less than or equal to the tenth preset threshold value, it is determined that the preservation state of the meat to be preserved is in the second state, wherein the tenth preset threshold value is greater than the ninth preset threshold value;

[0121] When the bacterial flora change amount is greater than the tenth preset threshold value, it is determined that the preservation state of the meat to be preserved is in the third state.

[0122] Specifically, the ninth preset threshold and the tenth preset threshold can be set according to actual conditions and are not specifically limited here.

[0123] When determining the preservation state of the meat to be preserved based on the real-time state data and the initial state data, it can be achieved based on the real-time data of fluorescence absorption and the initial data of fluorescence absorption. Specifically, the amount of change in the flora of the meat to be preserved can be determined based on the real-time data of fluorescence absorption and the initial data of fluorescence absorption. If the amount of change in the flora is less than or equal to the ninth preset threshold, it can be determined that the preservation state of the meat to be preserved is in the first state (the state in which the meat is fresh and edible); if the amount of change in the flora is greater than the ninth preset threshold, and less than or equal to the tenth preset threshold, it can be determined that the preservation state of the meat to be preserved is in the second state (the state in which the meat is less fresh but edible); if the amount of change in the flora is greater than the tenth preset threshold, it can be determined that the preservation state of the meat to be preserved is in the third state (the state in which the meat is inedible).

[0124] Through the above method, the accuracy of the preservation state of the meat to be preserved can be further improved based on the real-time data of fluorescence absorption and the initial data of fluorescence absorption, thereby further improving the accuracy of the safety warning of the meat.

[0125] In an optional embodiment, the above step of determining the amount of change in the bacterial flora of the meat to be preserved based on the real-time fluorescence absorption data and the initial fluorescence absorption data includes:

[0126] Based on the real-time fluorescence absorption data, first comprehensive absorption data is calculated, and based on the initial fluorescence absorption data, second comprehensive absorption data is calculated, wherein the first comprehensive absorption data and the second comprehensive absorption data are both calculated based on the fluorescence absorption data of different wavelengths;

[0127] Based on the first comprehensive absorption data and the second comprehensive absorption data, the bacterial flora change amount is determined.

[0128] Specifically, when determining the amount of bacterial flora change in the meat to be preserved based on the real-time fluorescence absorption data and the initial fluorescence absorption data, this can be achieved based on fluorescence absorption data at different wavelengths. Specifically, the first comprehensive absorption data can be calculated based on the real-time fluorescence absorption data. In an optional embodiment, the following formula can be used for calculation:

[0129] Q1=0.1*Q 11 +0.3*Q 12 +0.2*Q 13 +0.4*Q 14 ;

[0130] Among them, Q1 represents the first comprehensive absorption data, Q 11 Indicates real-time fluorescence absorption data with a wavelength of 300 to 400 nm, Q 12 Indicates real-time fluorescence absorption data with a wavelength of 400 to 500 nm, Q 13Indicates real-time fluorescence absorption data with a wavelength of 500 to 600 nm, Q 14 Indicates real-time data of fluorescence absorption with a wavelength of 600 to 700 nm. In addition, a second comprehensive concentration value can be calculated based on the initial gas concentration data. In an optional embodiment, the following formula can be used for calculation:

[0131] Q0=0.1*Q 01 +0.3*Q 02 +0.2*Q 03 +0.4*Q 04 ;

[0132] Among them, Q0 represents the second comprehensive concentration value, Q 01 Indicates the initial data of fluorescence absorption at a wavelength of 300 to 400 nm, Q 02 Indicates the initial data of fluorescence absorption at a wavelength of 400 to 500 nm, Q 03 Indicates the initial data of fluorescence absorption at a wavelength of 500 to 600 nm, Q 04 Indicates the initial data of fluorescence absorption at a wavelength of 600 to 700 nm.

[0133] Next, based on the first comprehensive absorption data and the second comprehensive absorption data, the bacterial flora change amount ΔQ=Q1-Q0 is determined.

[0134] In this embodiment, the freshness state of the meat to be preserved can be comprehensively determined based on the fluorescence absorption data of different wavelengths, which can further improve the accuracy of the freshness state of the meat to be preserved.

[0135] In an optional embodiment, the meat freshness status prompt process provided by the embodiment of the present application can be as follows: Figure 2 As shown, the specific steps include:

[0136] Step S201: refrigerate at temperature t0 to cool the meat.

[0137] Turn on the refrigerator refrigeration system and set the refrigeration temperature of the meat preservation compartment to t0 temperature (such as -3℃~-3.5℃) to cool the meat.

[0138] Step S202: Determine whether the meat temperature reaches temperature t0.

[0139] If the meat temperature does not reach t0 temperature (ie slightly frozen temperature), the meat does not enter the slightly frozen state, and the process returns to step S201. If the meat temperature reaches t0 temperature, the meat enters the slightly frozen state, and the process executes step S203.

[0140] Step S203 : collecting initial gas concentration data S0 , initial surface data C0 , and initial fluorescence absorption data Q0 .

[0141] The laser scattering unit can emit laser to illuminate the meat surface, collect the initial surface roughness of the slightly frozen meat and record it as the initial surface data C0. The odor collection unit collects the initial gas concentration data S0, which can be calculated using the following formula: S0 = 0.5*S 0三甲胺 +0.3*S 0硫化氢 +0.1*S 0丁酸 +0.1*S 0丙酮 Among them, S0 represents the second comprehensive concentration value, S 0三甲胺 represents the initial concentration of trimethylamine, S 0硫化氢 Indicates the initial concentration of hydrogen sulfide, S 0丁酸 represents the initial concentration of butyric acid, S 0丙酮 represents the initial concentration of acetone.

[0142] The total wavelength range of the fluorescence emission unit is 200-500nm, the emission interval is 2 seconds, and the wavelength interval of each emission is 50nm. For example, the first scan is 200-250nm, and after 2 seconds, the second scan is 250-300, and so on. The wavelength of the fluorescence absorption unit is set to the wavelength range of 300-700nm, and the initial fluorescence absorption data Q0 is recorded. It can be calculated using the following formula: Q0 = 0.1*Q 01 +0.3*Q 02 +0.2*Q 03 +0.4*Q 04 Among them, Q0 represents the second comprehensive concentration value, Q 01 Indicates the initial data of fluorescence absorption at a wavelength of 300 to 400 nm, Q 02 Indicates the initial data of fluorescence absorption at a wavelength of 400 to 500 nm, Q 03 Indicates the initial data of fluorescence absorption at a wavelength of 500 to 600 nm, Q 04 Indicates the initial data of fluorescence absorption at a wavelength of 600 to 700 nm.

[0143] Initial gas concentration data (S0), surface data (C0), and fluorescence absorption data (Q0) provide comparative data for subsequent assessment of the degree of meat spoilage. If an abnormal odor is detected, a meat inedible signal is output, indicating that the purchased meat is no longer suitable for consumption. Intermittent fluorescence scanning and segmented sampling are employed to avoid interference from multiple components in the meat, such as protein and fat, during a single full-wavelength scan, effectively reducing data acquisition errors. A non-proportional weighting algorithm also effectively highlights the presence of specific pathogens, increasing the accuracy of meat safety assessments.

[0144] Step S204: Determine whether trimethylamine, hydrogen sulfide, butyric acid, or acetone is greater than the corresponding threshold.

[0145] If trimethylamine, hydrogen sulfide, butyric acid or acetone is greater than the corresponding threshold, step S212 is executed; if trimethylamine, hydrogen sulfide, butyric acid and acetone are not greater than the corresponding threshold, step S205 is executed.

[0146] Step S205 , collecting real-time data S1 of the gas concentration in the meat fresh-keeping room of the meat to be fresh-keeping, real-time data C1 of the surface of the meat to be fresh-keeping, and real-time data Q1 of the fluorescence absorption of the meat to be fresh-keeping at intervals of T1 .

[0147] Step S206: Calculate and obtain the gas change ΔS, surface change ΔC, and bacterial population change ΔQ.

[0148] Among them, the calculation formula for the gas change △S can be △S=|S1-S0| / S0, the calculation formula for the surface change △C can be △C=|C1-C0| / C0, and the calculation formula for the bacterial community change △Q can be △Q=|Q1-Q0| / Q0.

[0149] Step S207: Determine the difference between the gas change ΔS and the threshold values ​​of 0.01 and 0.05.

[0150] If the gas change ΔS is less than or equal to the threshold value 0.01, step S210 is executed; if the gas change ΔS is greater than the threshold value 0.01 and less than or equal to 0.05, step S211 is executed; if the gas change ΔS is greater than the threshold value 0.05, step S212 is executed.

[0151] Step S208: Determine the size of the surface change ΔC and the threshold values ​​of 0.01 and 0.05.

[0152] If the surface variation ΔC is less than or equal to the threshold value 0.01, step S210 is executed; if the surface variation ΔC is greater than the threshold value 0.01 and less than or equal to 0.05, step S211 is executed; if the surface variation ΔC is greater than the threshold value 0.05, step S212 is executed.

[0153] Step S209: Determine the difference between the bacterial flora change ΔQ and the threshold values ​​of 0.05 and 0.08.

[0154] If the bacterial population change ΔQ is less than or equal to the threshold value 0.05, step S210 is executed; if the bacterial population change ΔQ is greater than the threshold value 0.05 and less than or equal to 0.08, step S211 is executed; if the bacterial population change ΔQ is greater than the threshold value 0.08, step S212 is executed.

[0155] Step S210: Determine that the meat is in the first state (the meat is fresh and edible).

[0156] Step S211: Determine that the meat is in the second state (the meat is semi-fresh and edible).

[0157] Step S212: Determine that the meat is in the third state (the meat is inedible).

[0158] Step S213: Take the indicator light corresponding to the worst result among the ΔC, ΔS, and ΔQ data and display it.

[0159] If the meat is in the first state, a green light is output; if the meat is in the second state, a yellow light is output; if the meat is in the third state, a red light is output.

[0160] In this way, the meat can be kept fresh by micro-freezing temperature control program, and the freshness of the meat can be judged jointly by fluorescence technology, laser scattering technology, and odor collection units (such as odor array sensors, etc.), accurate judgments can be made on changes in meat quality, and warnings can be given on the safe consumption period of meat.

[0161] See also Figure 3 , Figure 3 This is a schematic diagram of the structure of a meat freshness status prompt device provided in an embodiment of the present application. Figure 3 As shown, the meat fresh-keeping state prompting device 300 is applied to a refrigerator, which includes a meat fresh-keeping compartment. The meat fresh-keeping state prompting device 300 includes: a control unit 301 and a temperature acquisition unit 302, and the temperature acquisition unit 302 is connected to the control unit 301;

[0162] The temperature acquisition unit 302 is used to obtain the temperature of the meat to be preserved placed in the meat preservation room;

[0163] The control unit 301 is used to determine whether the meat to be preserved has entered a slightly frozen state based on the temperature of the meat to be preserved; when the meat to be preserved has entered a slightly frozen state, obtain initial state data of the meat to be preserved; obtain real-time state data of the meat to be preserved every first preset time period, and determine the preservation state of the meat to be preserved based on the real-time state data and the initial state data; based on the preservation state of the meat to be preserved, generate and output target prompt information, wherein the target prompt information matches the preservation state of the meat to be preserved.

[0164] Specifically, the location and number of the temperature acquisition units 302 can be set according to actual needs. They are mainly used to detect the temperature of the meat to be preserved. As an optional embodiment, the temperature acquisition unit 302 can be an infrared sensor that can detect not only the surface temperature of the meat to be preserved, but also the core temperature of the meat to be preserved.

[0165] The control unit 301 can be configured to determine whether the meat to be preserved has entered a slightly frozen state based on its temperature, and when the meat to be preserved has entered a slightly frozen state, obtain initial state data of the meat to be preserved from other data acquisition units, then obtain real-time state data of the meat to be preserved at intervals of a first preset time, and determine the preservation state of the meat to be preserved based on the real-time state data and the initial state data, and finally generate and output target prompt information based on the preservation state of the meat to be preserved. The above process has been described in detail in the above embodiment and will not be repeated here.

[0166] In this way, after the meat to be preserved enters the slightly frozen state, the preservation state of the meat to be preserved can be accurately determined based on the real-time state data of the meat to be preserved and the initial state data of the meat to be preserved, and then the freshness of the meat to be preserved can be accurately determined, thereby improving the accuracy of the meat safety warning.

[0167] Furthermore, the meat freshness status prompting device 300 further includes a gas collection unit 303, which is connected to the control unit 301;

[0168] The gas collection unit 303 is used to obtain real-time data of gas concentration in the meat fresh-keeping room and initial data of gas concentration in the meat fresh-keeping room;

[0169] The control unit 301 is used to determine the amount of gas change in the meat preservation room based on the real-time data of gas concentration and the initial data of gas concentration, wherein the amount of gas change is the amount of concentration change of at least one gas among trimethylamine, hydrogen sulfide, butyric acid and acetone; when the amount of gas change is less than or equal to the first preset threshold, it is determined that the preservation state of the meat to be preserved is in the first state; when the amount of gas change is greater than the first preset threshold and less than or equal to the second preset threshold, it is determined that the preservation state of the meat to be preserved is in the second state; when the amount of gas change is greater than the second preset threshold, it is determined that the preservation state of the meat to be preserved is in the third state; wherein, the second preset threshold is greater than the first preset threshold, the first state is better than the second state, and the second state is better than the third state. The above process has been explained in detail in the above embodiment and will not be repeated here.

[0170] In this way, the real-time gas concentration data and the initial gas concentration data acquired by the gas collection unit 303 can be used to accurately determine the preservation state of the meat to be preserved, thereby improving the accuracy of the safety warning of the meat.

[0171] Furthermore, if Figure 4 As shown, the gas collection unit 303 includes at least one odor sensor array;

[0172] Wherein, at least one odor sensor array is arranged on the first side of the meat preservation compartment.

[0173] Specifically, the number of odor sensor arrays can be one or more. As an optional embodiment, the number of odor sensor arrays can be two, each located on the first side of the meat storage compartment (i.e., the side away from the refrigerator door), to facilitate detection of trimethylamine, hydrogen sulfide, butyric acid, and acetone gas concentrations at different locations in the meat storage compartment.

[0174] Furthermore, the meat freshness status prompting device 300 further includes a laser scattering unit 304, which is connected to the control unit 301;

[0175] The laser scattering unit 304 is used to obtain real-time surface data of the meat to be preserved and initial surface data of the meat to be preserved;

[0176] The control unit 301 is configured to determine a surface change amount of the meat to be preserved based on the real-time surface data and the initial surface data; if the surface change amount is less than or equal to a seventh preset threshold, the preservation state of the meat to be preserved is determined to be in a first state; if the surface change amount is greater than the seventh preset threshold and less than or equal to an eighth preset threshold, the preservation state of the meat to be preserved is determined to be in a second state, wherein the eighth preset threshold is greater than the seventh preset threshold; and if the surface change amount is greater than the eighth preset threshold, the preservation state of the meat to be preserved is determined to be in a third state. The above process has been described in detail in the above embodiment and will not be repeated here.

[0177] In this way, the real-time surface data and the initial surface data acquired by the laser scattering unit 304 can be used to further improve the accuracy of the preservation state of the meat to be preserved, thereby further improving the accuracy of the safety warning of the meat.

[0178] Furthermore, if Figure 4 As shown, the laser scattering unit 304 is disposed on the top surface of the meat preservation compartment.

[0179] In this way, laser scattering can be performed on the meat to be preserved below the laser scattering unit 304, thereby obtaining surface data of the meat to be preserved.

[0180] Furthermore, the meat freshness status prompting device 300 further includes a fluorescence emission unit 305 and a fluorescence absorption unit 306, and both the fluorescence emission unit 305 and the fluorescence absorption unit 306 are connected to the control unit 301;

[0181] The fluorescent light emitting unit 305 is configured to emit fluorescent light of different wavelengths at intervals of a second preset time to scan the meat to be preserved;

[0182] The fluorescence absorption unit 306 is used to obtain the real-time fluorescence absorption data and the initial fluorescence absorption data of the meat to be preserved;

[0183] The control unit 301 is configured to determine the amount of change in the flora of the meat to be preserved based on the real-time fluorescence absorption data and the initial fluorescence absorption data; if the amount of change in the flora is less than or equal to a ninth preset threshold, the preservation state of the meat to be preserved is determined to be in the first state; if the amount of change in the flora is greater than the ninth preset threshold and less than or equal to a tenth preset threshold, the preservation state of the meat to be preserved is determined to be in the second state, wherein the tenth preset threshold is greater than the ninth preset threshold; and if the amount of change in the flora is greater than the tenth preset threshold, the preservation state of the meat to be preserved is determined to be in the third state. The above process has been described in detail in the above embodiment and will not be repeated here.

[0184] Specifically, the second preset duration can be set according to actual needs, such as 2 seconds.

[0185] In this way, the fluorescence emission unit 305 can be used to intermittently emit fluorescence of different wavelengths, and the fluorescence absorption unit 306 can be used for segmented sampling, so as to accurately obtain real-time fluorescence absorption data and initial fluorescence absorption data, further improving the accuracy of the preservation state of the meat to be preserved, thereby further improving the accuracy of the safety warning of the meat.

[0186] Further, see Figure 4 The fluorescent emission unit 305 is arranged on the first side of the meat preservation compartment, and the fluorescent absorption unit 306 is arranged on the second and third sides of the meat preservation compartment that are opposite to each other.

[0187] Specifically, the fluorescent light emitting unit 305 may be one or more. If there are multiple fluorescent light emitting units 305, the multiple fluorescent light emitting units 305 may be evenly distributed at different locations on the first side of the meat fresh-keeping compartment to emit fluorescence from multiple angles to the meat to be fresh-keeping in the meat fresh-keeping compartment. The fluorescent light absorbing units 306 may be two, with the two fluorescent light absorbing units 306 being disposed on the second and third sides of the meat fresh-keeping compartment, respectively, to absorb the fluorescence emitted by the meat to be fresh-keeping in the meat fresh-keeping compartment. Because bacterial metabolites, enzymes, and specific structures in meat can absorb fluorescence of specific wavelengths and then re-emit fluorescence of specific fluctuations, the fluorescent light emitting units 305 can be used to emit fluorescence of specific wavelengths, and the fluorescent light absorbing units 306 can be used to absorb fluorescence of specific wavelengths. Thus, the type and number of microorganisms can be identified based on the wavelength or intensity distribution of the fluorescence absorption.

[0188] See also Figure 5 , Figure 5 This is a schematic diagram of the structure of a refrigerator provided in an embodiment of the present application. Figure 5 As shown, the refrigerator 500 includes the meat freshness status prompting device 300 shown in the above embodiment.

[0189] It should be noted that the meat freshness status prompting device 300 has the same functions and technical effects as the meat freshness status prompting device 300 in the aforementioned embodiment, which will not be described in detail here.

[0190] An embodiment of the present application also provides a computer-readable storage medium having a computer program stored thereon. When the computer program is executed by a processor, the meat freshness status prompt method provided in any of the aforementioned method embodiments is implemented.

[0191] The device embodiments described above are merely illustrative. The units described as separate components may or may not be physically separate, and the components shown as units may or may not be physical units, that is, they may be located in one place or distributed across multiple network units. Some or all of the modules may be selected based on actual needs to achieve the objectives of this embodiment.

[0192] Through the description of the above embodiments, those skilled in the art can clearly understand that each embodiment can be implemented by means of software plus a general hardware platform, or of course, by hardware. Based on this understanding, the above technical solution, in essence, or the part that contributes to the relevant technology, can be embodied in the form of a software product. The computer software product can be stored in a computer-readable storage medium, such as ROM / RAM, a magnetic disk, an optical disk, etc., and includes a number of instructions for enabling a computer device (which can be a personal computer, a server, or a network device, etc.) to execute the methods described in each embodiment or certain parts of the embodiment.

[0193] It should be understood that the terms used herein are for the purpose of describing specific example embodiments only and are not intended to be limiting. Unless the context clearly indicates otherwise, the singular forms "one", "an" and "said" as used herein may also be meant to include plural forms. The terms "comprise", "include", "contain" and "have" are inclusive and therefore specify the presence of stated features, steps, operations, elements and / or parts, but do not exclude the presence or addition of one or more other features, steps, operations, elements, parts, and / or combinations thereof. The method steps, processes, and operations described herein are not to be construed as necessarily requiring them to be performed in the specific order described or illustrated, unless the order of execution is clearly indicated. It should also be understood that additional or alternative steps may be used.

[0194] The foregoing description is intended only to provide specific embodiments of the present invention, which will enable those skilled in the art to understand and implement the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention is not intended to be limited to the embodiments shown herein, but is intended to be accorded the widest scope consistent with the principles and novel features claimed herein.

Claims

1. A method for indicating the freshness of meat, characterized in that: The meat freshness status prompting method is applied to a refrigerator, wherein the refrigerator includes a meat freshness compartment, and the method comprises: Acquiring the temperature of the meat to be preserved placed in the meat preservation room, and determining whether the meat to be preserved has entered a slightly frozen state based on the temperature of the meat to be preserved; When the meat to be preserved enters a slightly frozen state, obtaining initial state data of the meat to be preserved; acquiring real-time status data of the meat to be preserved every first preset time period, and determining the preservation status of the meat to be preserved based on the real-time status data and the initial status data; Based on the fresh-keeping state of the meat to be preserved, target prompt information is generated and output, wherein the target prompt information matches the fresh-keeping state of the meat to be preserved.

2. The method according to claim 1, characterized in that The real-time state data includes real-time data of the gas concentration in the meat fresh-keeping room, and the initial state data includes initial data of the gas concentration in the meat fresh-keeping room; The step of determining the fresh-keeping state of the meat to be preserved based on the real-time state data and the initial state data includes: Determining a gas change in the meat fresh-keeping room based on the real-time gas concentration data and the initial gas concentration data, wherein the gas change is a concentration change of at least one gas selected from trimethylamine, hydrogen sulfide, butyric acid, and acetone; When the gas change amount is less than or equal to a first preset threshold, determining that the preservation state of the meat to be preserved is in a first state; When the gas change amount is greater than the first preset threshold and less than or equal to the second preset threshold, determining that the preservation state of the meat to be preserved is in the second state; When the gas change amount is greater than the second preset threshold, determining that the preservation state of the meat to be preserved is in the third state; The second preset threshold is greater than the first preset threshold, the first state is better than the second state, and the second state is better than the third state.

3. The method according to claim 2, characterized in that The determining of the gas change in the meat fresh-keeping room based on the real-time gas concentration data and the initial gas concentration data includes: Calculating a first comprehensive concentration value based on the real-time gas concentration data, and calculating a second comprehensive concentration value based on the initial gas concentration data, wherein the first comprehensive concentration value and the second comprehensive concentration value are both calculated based on the comprehensive gas concentrations of trimethylamine, hydrogen sulfide, butyric acid, and acetone; The gas change amount is determined based on the first comprehensive concentration value and the second comprehensive concentration value.

4. The method according to claim 2, characterized in that After obtaining the initial state data of the meat to be preserved, the method further includes: When the initial value of the trimethylamine gas concentration is greater than the third preset threshold, the initial value of the hydrogen sulfide gas concentration is greater than the fourth preset threshold, the initial value of the butyric acid gas concentration is greater than the fifth preset threshold, or the initial value of the acetone gas concentration is greater than the sixth preset threshold, it is determined that the preservation state of the meat to be preserved is in the third state.

5. The method according to claim 2, characterized in that The real-time state data also includes the real-time surface data of the meat to be preserved, and the initial state data also includes the initial surface data of the meat to be preserved; The step of determining the fresh-keeping state of the meat to be preserved based on the real-time state data and the initial state data includes: Determining a surface change amount of the meat to be preserved based on the real-time surface data and the initial surface data; When the surface change amount is less than or equal to a seventh preset threshold, determining that the preservation state of the meat to be preserved is in the first state; When the surface change amount is greater than the seventh preset threshold and less than or equal to the eighth preset threshold, determining that the preservation state of the meat to be preserved is in the second state, wherein the eighth preset threshold is greater than the seventh preset threshold; When the surface change amount is greater than the eighth preset threshold, it is determined that the preservation state of the meat to be preserved is in the third state.

6. The method according to claim 5, characterized in that The real-time state data also includes real-time data of fluorescence absorption of the meat to be preserved, and the initial state data also includes initial data of fluorescence absorption of the meat to be preserved; The step of determining the fresh-keeping state of the meat to be preserved based on the real-time state data and the initial state data includes: Determining a change in the flora of the meat to be preserved based on the real-time fluorescence absorption data and the initial fluorescence absorption data; When the bacterial flora change amount is less than or equal to a ninth preset threshold, determining that the preservation state of the meat to be preserved is in the first state; When the bacterial flora change amount is greater than the ninth preset threshold and less than or equal to the tenth preset threshold, determining that the fresh-keeping state of the meat to be preserved is in the second state, wherein the tenth preset threshold is greater than the ninth preset threshold; When the bacterial flora change amount is greater than the tenth preset threshold, it is determined that the preservation state of the meat to be preserved is in the third state.

7. The method according to claim 6, characterized in that The determining of the bacterial flora change of the meat to be preserved based on the real-time fluorescence absorption data and the initial fluorescence absorption data includes: Calculating first comprehensive absorption data based on the real-time fluorescence absorption data, and calculating second comprehensive absorption data based on the initial fluorescence absorption data, wherein the first comprehensive absorption data and the second comprehensive absorption data are both calculated based on fluorescence absorption data of different wavelengths; The bacterial flora change amount is determined based on the first comprehensive absorption data and the second comprehensive absorption data.

8. A meat freshness status prompting device, characterized in that: The meat freshness status prompting device is applied to a refrigerator, the refrigerator includes a meat freshness compartment, and the meat freshness status prompting device includes: a control unit and a temperature collection unit, the temperature collection unit is connected to the control unit; The temperature acquisition unit is used to obtain the temperature of the meat to be preserved placed in the meat preservation room; The control unit is configured to determine, based on the temperature of the meat to be fresh-preserved, whether the meat to be fresh-preserved has entered a slightly frozen state; obtain initial state data of the meat to be fresh-preserved when the meat to be fresh-preserved has entered a slightly frozen state; obtain real-time state data of the meat to be fresh-preserved at intervals of a first preset time, and determine the fresh-keeping state of the meat to be fresh-preserved based on the real-time state data and the initial state data; and generate and output target prompt information based on the fresh-keeping state of the meat to be fresh-preserved, wherein the target prompt information matches the fresh-keeping state of the meat to be fresh-preserved.

9. The meat freshness status prompting device according to claim 8, characterized in that: The meat freshness status prompting device further comprises a gas collection unit, which is connected to the control unit; The gas collection unit is used to obtain real-time data of gas concentration in the meat fresh-keeping room and initial data of gas concentration in the meat fresh-keeping room; The control unit is used to determine the gas change in the meat preservation room based on the real-time gas concentration data and the initial gas concentration data, wherein the gas change is the concentration change of at least one gas among trimethylamine, hydrogen sulfide, butyric acid and acetone; when the gas change is less than or equal to a first preset threshold, it is determined that the preservation state of the meat to be preserved is in the first state; when the gas change is greater than the first preset threshold and less than or equal to a second preset threshold, it is determined that the preservation state of the meat to be preserved is in the second state; when the gas change is greater than the second preset threshold, it is determined that the preservation state of the meat to be preserved is in the third state; wherein, the second preset threshold is greater than the first preset threshold, the first state is better than the second state, and the second state is better than the third state.

10. The meat freshness status prompting device according to claim 9, characterized in that: The gas collection unit includes at least one odor sensor array; Wherein, the at least one odor sensor array is arranged on the first side of the meat preservation compartment, and the first side is the side away from the refrigerator door.

11. The meat freshness status prompting device according to claim 9, characterized in that: The meat freshness status prompting device further includes a laser scattering unit, which is connected to the control unit; Wherein, the laser scattering unit is used to obtain real-time surface data of the meat to be preserved and initial surface data of the meat to be preserved; The control unit is used to determine the surface change amount of the meat to be preserved based on the surface real-time data and the surface initial data; when the surface change amount is less than or equal to a seventh preset threshold, determine that the preservation state of the meat to be preserved is in the first state; when the surface change amount is greater than the seventh preset threshold and less than or equal to an eighth preset threshold, determine that the preservation state of the meat to be preserved is in the second state, wherein the eighth preset threshold is greater than the seventh preset threshold; when the surface change amount is greater than the eighth preset threshold, determine that the preservation state of the meat to be preserved is in the third state.

12. The meat freshness status prompting device according to claim 11, characterized in that: The laser scattering unit is arranged on the top surface of the meat preservation compartment.

13. The meat freshness status prompting device according to claim 11, characterized in that: The meat freshness status prompting device further comprises a fluorescence emission unit and a fluorescence absorption unit, and both the fluorescence emission unit and the fluorescence absorption unit are connected to the control unit; The fluorescent light emitting unit is used to emit fluorescent light of different wavelengths at intervals of a second preset time to scan the meat to be preserved; The fluorescence absorption unit is used to obtain real-time fluorescence absorption data of the meat to be preserved and initial fluorescence absorption data of the meat to be preserved; The control unit is used to determine the amount of change in the bacterial flora of the meat to be preserved based on the real-time fluorescence absorption data and the initial fluorescence absorption data; when the amount of change in the bacterial flora is less than or equal to a ninth preset threshold, determine that the preservation state of the meat to be preserved is in the first state; when the amount of change in the bacterial flora is greater than the ninth preset threshold and less than or equal to a tenth preset threshold, determine that the preservation state of the meat to be preserved is in the second state, wherein the tenth preset threshold is greater than the ninth preset threshold; when the amount of change in the bacterial flora is greater than the tenth preset threshold, determine that the preservation state of the meat to be preserved is in the third state.

14. The meat freshness status prompting device according to claim 13, characterized in that: The fluorescent emission unit is arranged on a first side surface of the meat preservation compartment, and the fluorescent absorption unit is arranged on a second side surface and a third side surface of the meat preservation compartment that are opposite to each other.

15. A refrigerator, characterized in that: The refrigerator includes the meat freshness status prompting device according to any one of claims 8 to 14.

16. A computer-readable storage medium having a computer program stored thereon, characterized in that: When the computer program is executed by a processor, the meat freshness status prompt method according to any one of claims 1 to 7 is implemented.

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