Scatheless method for testing freshness of livestock and birds meat quickly and device thereof

Abstract

The invention provides a detecting method for testing freshness of livestock and bird meat and the equipment. The method uses three beams with known intension to incident into the meat, and tests the optical intensity of different wavelength ejected from the two ring areas of the meat surfaces, and uses the absorbing and the dispersion coefficients to represent the freshness degree. The equipment comprises the photoelectric detecting unit, the CPU and the displaying unit. The light source of the photoelectric detecting unit sends out orderly three beams with different lengths and the two photoelectric detectors are the two rings using the detector as the center with different central semidiameters. The invention has high precision and fast testing speed.

Description

technical field [0001] The invention relates to a method and a device for detecting the freshness of livestock and poultry meat, in particular to a method and a device for non-destructive and rapid detection of deep-layer freshness of livestock and poultry meat. Background technique [0002] With the continuous improvement of people's living standards, the consumption of meat is increasing day by day, and people's quality and hygiene requirements for meat are constantly improving. How to accurately evaluate the freshness of meat is related to people's vital interests. my country has clear regulations on the hygienic standards for fresh and frozen livestock and poultry meat. According to the hygienic standards, the evaluation of the freshness of meat products mainly adopts the method of combining sensory standards and physical and chemical standards. Sensory standards mainly refer to meat color, viscosity, elasticity, smell, etc.; physical and chemical standards mainly refer ...

AI Technical Summary

Problems solved by technology

The operation steps are cumbersome, the test time is long, and it is not non-destructive testing, so it is difficult to meet the current requirements for rapid and non-destructive testing of large batches of samples

(2) Influence on freshness by testing the pH value: U.S. Patent Application No. 20020027074, the patent name is "pHsensor", which uses the pH value to represent the freshness of rice, but the pH value is used for the freshness of livestock and poultry meat When testing, it is easily affected by factors such as breed, sampling location, and pre-mortem conditions of livestock, so it is difficult to use this indicator alone to reflect the real situation of changes in meat freshness

However, the problem with this method is that the sample needs to be pre-treated, and the smell test can only have good sensitivity when the meat is severely deteriorated; this method is not a non-destructive and fast method

However, the above two methods can only reflect the state of the surface, and due to the use of empirical formulas, the results are affected by the variety of meat, the condition of the livestock before slaughter, and the roughness of the surface, so it is difficult to accurately measure the freshness of meat.

[0004] To sum up, the currently used methods for detecting the freshness of raw meat of livestock and poultry either take a long time and are not conducive to rapid detection; or belong to invasive detection and cannot complete non-destructive testing; or can only detect the surface freshness of raw meat , cannot detect the deep freshness of raw meat, and the representativeness is not strong; or the device used is complex in structure and is not suitable for rapid on-site detection

Due to the above-mentioned difficulties of long time-consuming measurement, high operation requirements, high cost and inability to measure in-depth in the physical and chemical method detection using the existing technology, it is often relied on the inspectors to evaluate the color and aroma of meat products based on personal experience in the on-site inspection. Analysis and testing of meat, taste, and quality inevitably contain a lot of subjective factors, which undoubtedly affects the correct evaluation of meat quality

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