A system and method for dry-aging detection of meat

Abstract

The application discloses a kind of meat dry ripening detection device and method, comprising the following steps: S1, to be ripened meat piece is placed to ripening equipment, confirm to start ripening detection;S2, the temperature, humidity, wind speed, light intensity of the value of the environment around to be ripened meat piece is detected;S3, the initial weight of to be ripened meat piece is detected;S4, obtain the color, outline, texture of to be ripened meat piece;S5, the external outline of to be ripened meat piece is measured;S6, obtain the initial texture index of the meat to be ripened;S7, after the corresponding operation processing of various data obtained, using the data format set is stored to terminal or uploaded to cloud platform;S8, the ripening process of a to be ripened meat piece is initially documented;S9, the current detection data is compared with standard ripening data, and the ripening degree is judged.The application can accurately detect the ripening degree of dry ripening meat piece, the detection efficiency is high, and can assist to improve the quality of ripening.

Description

Technical Field

[0001] This invention relates to the field of content detection technology, specifically a meat dry aging detection system and method mainly for beef. Background Technology

[0002] Dry-aged steaks retain the texture and quality of the beef to the greatest extent possible. Making dry-aged steaks requires a drying process, involving air-drying the steak for approximately 7 to 24 days. During this drying process, the beef gradually darkens in color and its connective tissue softens. The type of beef used is also quite important.

[0003] The steak is air-dried for at least 7-24 days. This process darkens the beef's color, softens the connective tissue, and enhances its flavor due to the evaporation of some moisture. The temperature-controlled drying room uses a sloping design, placing the fattier parts at the top during drying. As the fat melts, it flows down the sloping surface into the beef, ensuring that all the precious juices are sealed inside.

[0004] The beef used to make the steaks is grain-fed beef that has been raised for about 120-140 days, and only ribeye, sirloin, and tenderloin cuts are selected. These cuts typically make up less than one-tenth of a cow's total weight. Furthermore, after dry aging, some of the beef is discarded to ensure quality. Dry-aged beef is generally limited in quantity at restaurants and must be ordered in advance.

[0005] There are two methods for preparing steak: wet aging and dry aging. These are also known as aged steaks, and the difference lies in the way the beef is processed. Aging beef allows the flavor to reach its full potential, and it usually requires a period of resting, fermenting, and patient waiting. This process is called "aging."

[0006] Dry aging involves cutting the beef and leaving it unpackaged in an aging room with constant temperature, humidity, and air circulation at around 0 degrees Celsius and 50-85% humidity. The beef matures for 20-45 days using its own enzymes and external microorganisms. In cold aging rooms equipped with ultraviolet sterilizers, the aging process is monitored by professionals. When the beef is ready to be sold, its overall weight will decrease by about 30%, and only about 70% of the portion is suitable for cooking.

[0007] The current dry aging process is basically as follows: the meat is placed in a sterile environment (aged cabinet or aged chamber) with a constant temperature of 0-2℃, a constant humidity of about 68-82%, and a specific air velocity (ultraviolet irradiation). The surface is allowed to dry and harden, while the inner layer of beef decomposes naturally to produce aroma. This process loosens the muscle fibers, softens the connective tissue, and degrades ATP in the muscle to produce inosinic acid (IMP). Inosinic acid-type umami enhancers are aromatic heterocyclic compounds, so the aged beef will have a rich aroma.

[0008] Aging cabinets or aging rooms allow for precise control of temperature and humidity. Operators use racks or hooks to allow airflow over the surface of the beef, which then undergoes a dry aging process for several weeks. The hanging itself also helps to stretch the meat fibers, making them more tender.

[0009] The delicious juices are then locked inside the shell and seep into the fibrous tissue. The aging time is between 20 and 45 days, and the loss caused during dry aging is about 30% of the weight before aging.

[0010] The degree of dry aging directly affects the taste of meat. Traditional testing methods involve simple timing or periodic human observation and tapping. However, because the aging environment is difficult to maintain consistently, the effective aging time is inaccurate, and frequent handling affects the distribution of aging microorganisms. Furthermore, different raw meats (cut, size, variety, texture, shape, origin) were previously recorded manually, which was not linked to the aging status and data, making management difficult.

[0011] Application No. 201720281164.5 discloses a yak meat quality testing device, including a sampling unit, a detection unit, an alarm unit, and a power supply. The device connects to the resistance of the yak meat to be tested through the sampling unit, and compares the resistance value of the yak meat to a set threshold through the detection unit to determine whether the yak meat is fresh. An alarm is triggered when the result indicates that the meat is not fresh, thus achieving rapid detection of yak meat quality. However, sample testing often takes time. Manually placing sample boxes on a conveyor belt results in uncontrollable distances between sample boxes, leading to a low detection rate and inconvenience. Furthermore, existing general beef testing methods are cumbersome, time-consuming, inefficient, and inconvenient to operate.

[0012] CN202023035355.4 discloses a beef quality testing device, including a base plate, characterized in that: the base plate is configured as a strip-shaped plate structure; side plates are provided on both sides of the top of the base plate, and the side plates are connected to the base plate by welding; a conveyor belt is provided between the side plates, and rotating shafts are provided at both ends of the conveyor belt, which are rotatably connected to the two sides of the side plates; a pusher is provided on one side of the side plate, and the bottom end face of the pusher is horizontally arranged with the top end face of the conveyor belt; a through hole is provided on the side plate, the size of which is the same as that of the placement plate, and the lower end face of the through hole is horizontally arranged with the top end face of the conveyor belt; an inclined plate is provided on the side of the side plate away from the conveyor belt, the inclined plate has a trapezoidal cross-section in plan view, and one side of the inclined plate is connected to the side of the through hole; a testing box and an adjusting box are sleeved on the base plate and the side plates; a sliding groove is provided on the upper surface of the inner side of the adjusting box, and a matching slider is provided in the sliding groove; two sliders are provided, and the bottom of the two sliders are connected to a fixing plate, which is circular in structure; a telescopic device is provided at the center of the bottom of the fixing plate, and a first spring is provided on the outside of the telescopic device. Four springs are provided, and the four first springs are arranged in a ring on the lower end surface of the fixed plate. The lower ends of the four first springs are connected to a first push plate, which has the same circular structure as the fixed plate. The upper center of the first push plate is connected to the output end of the telescopic device. The first push plate has a threaded hole between the telescopic device and the first spring, and a matching blocking rod is provided in the threaded hole. There are four blocking rods, which are symmetrically distributed in pairs on both sides of the first push plate. The lower end of the blocking rod passes through a second push plate, and the blocking rod is connected to the second push plate by a threaded connection. The upper end surface of the second push plate is connected to the lower end surface of the first push plate by a second spring. The bottom of the second push plate has a receiving cavity, which is welded to the second push plate and is sleeved on the outside of the blocking rod. The detection box is equipped with a signal acquisition module. The signal acquisition module includes an ultrasonic detection module, a color detection module, a pesticide detection module, a formaldehyde detection module, a temperature acquisition module, a moisture acquisition module, a microbial acquisition module, and an air concentration detection module. This is mainly a device for detecting meat quality. Summary of the Invention

[0013] The technical problem to be solved by the present invention is to provide a device and method for detecting dry aging of meat.

[0014] To solve the above-mentioned technical problems, the present invention adopts the following technical solution:

[0015] A method for detecting dry aging of meat includes the following steps:

[0016] S1, Place the meat pieces to be aged onto the aging equipment and confirm the start of the aging detection;

[0017] S2, Environmental parameter detection, detects the temperature, humidity, wind speed and light intensity of the environment around the meat block to be aged, as important data for the dry aging process;

[0018] S3, weight detection, detects the initial weight of the meat block to be aged;

[0019] S4, Image Detection: Take several images of the meat block to be aged to obtain local features of the meat block to be aged, including color, outline, and texture;

[0020] S5, Laser size detection, laser scanning of the meat block to be aged to measure the external contour size of the meat block to be aged;

[0021] S6, acoustic detection: Perform acoustic detection on the meat block to be aged to obtain the initial texture index of the meat block to be aged.

[0022] S7 processes the acquired data and stores it in the terminal or uploads it to the cloud platform in the set data format.

[0023] S8. Enter remarks for meat pieces to be aged, and complete the initial data filing for the aging process of a meat piece to be aged. The remarks include name, origin, variety, part, aging mode requirements, and testing frequency.

[0024] S9. After the aging process begins, testing is conducted according to the adjusted testing frequency. The current testing data is compared with the standard aging data to determine the degree of aging. If the aging quality conditions are met, testing is stopped. The data from the entire aging process is processed and stored or uploaded to the cloud platform in the corresponding data format. If the aging quality conditions are not met, testing continues.

[0025] Step S9 further includes:

[0026] If a change in the maturation parameters is detected during the entire maturation process, it will be corrected according to the set corresponding parameters.

[0027] If the maturation speed and quality are detected to deviate from the preset expectations, environmental parameters will be adjusted or the maturation time will be extended.

[0028] During testing, a circular track is formed around the meat block to be aged. The machine moves along the circular track to perform testing at different positions and angles, and adjusts to different heights to perform comprehensive testing, including environmental parameter testing, weight testing, image testing, laser size testing, and sound wave testing.

[0029] The laser size detection in step S5 involves emitting a detection beam from a laser emitter and directing it toward the meat block to be aged, obtaining several outer surface points of the meat block, and calculating the distance between these outer surface points and the center of the meat block to obtain the outer contour of the inner block to be aged.

[0030] The acoustic wave detection in step S6 includes the following steps:

[0031] S61, Several surface detection points are set around the meat block to be aged, and corresponding sound wave transmitters and receivers are set at the corresponding surface detection points on the circular track.

[0032] S62, a sound wave of fixed frequency and fixed amplitude is emitted toward the meat block to be aged through a sound wave transmitter and receiver, and then the sound wave information emitted in the previous time is received at the corresponding position through the sound wave transmitter and receiver, and the sound echo is obtained by repeating the cycle multiple times.

[0033] S62 obtains the degree of maturity of the meat block to be matured by measuring the relationship between the amplitude and frequency changes of the sound echo.

[0034] The degree of maturity of the meat chunks to be aged is calculated using the following formula:

[0035]

[0036] Where Q represents the degree of ripening, K0 and k1 are proportionality constants, P is the distance between the external detection point and the sound wave transmitter and receiver, ψ1 is the amplitude of the received sound wave, f1 is the frequency of the received sound wave, ψ0 is the amplitude of the emitted sound wave, f0 is the frequency of the emitted sound wave, Q is 0-5% for initial ripening, Q is 5%-60% for medium ripening, Q is 60%-90% for deep ripening, and Q is above 90% for heavy ripening.

[0037] The color includes the intrinsic color of the raw material, the color change during the aging process, and the color indicates the blood water index, deacidification index, surface browning index, and surface colony distribution index of the meat. The outline includes the part of the meat block to be aged and the cutting size information. The texture includes the cutting method and the hanging direction.

[0038] The initial texture indicators of the meat to be aged include the hardness of the surface crust of the meat block, the looseness of the internal fibers, and the content and distribution of juice inside the meat.

[0039] A meat dry aging detection device includes:

[0040] The control unit is used to process the received data, compare it with the pre-stored standard data, determine the degree of maturity of the meat to be aged, and obtain data of each stage of dry-aged meat.

[0041] The environmental parameter detection unit is used to detect the environmental parameters around the meat block to be aged.

[0042] The weight detection unit is used to detect the weight of the meat pieces to be aged.

[0043] The image detection and recognition unit is used to capture images of the meat blocks to be aged, and to obtain the color, outline, and texture of the meat blocks to be aged;

[0044] A laser detection unit is used to acquire the outer contour dimensions of the meat block to be aged.

[0045] The acoustic detection unit is used to perform acoustic detection on the meat block to be aged, and to obtain the texture index of the meat block to be aged.

[0046] Storage terminal, used for local storage of detection data, data processing values, and current device status values;

[0047] The cloud platform is used to receive data information sent by the control unit and to provide data interaction for different devices;

[0048] The input unit is used to input the initial information of the meat pieces to be aged;

[0049] The motion unit is used to drive the environmental parameter detection unit, image detection and recognition unit, laser detection unit, and sound wave detection unit to move around a set circular track;

[0050] The environmental parameter setting unit is used to set the aging processing parameters for the meat blocks to be aged;

[0051] The control unit is connected to the environmental parameter detection unit, weight detection unit, image detection unit, laser detection unit, sound wave detection unit, storage terminal, cloud platform, input unit, motion unit, and environmental parameter setting unit to realize data transmission.

[0052] The input unit includes a communication interface and a human-machine interface, both of which are connected to the control unit.

[0053] Compared with the prior art, the present invention has the following advantages:

[0054] 1. Non-contact testing, low testing cost, and the testing process does not affect the maturation progress or the environment;

[0055] 2. By combining multiple different test results and conducting multiple tests in a cyclical manner, a large amount of data can be generated, which can be used for data prediction to estimate the maturity and release time.

[0056] 3. It can dynamically provide feedback on the environmental parameters of the maturation area, and make timely adjustments and optimizations to ensure that the parameters of the entire maturation area are optimal. Attached Figure Description

[0057] Figure 1 This is a schematic diagram of the detection device of the present invention;

[0058] Figure 2 This is a schematic diagram of the detection structure of the present invention combined with existing curing cabinets;

[0059] Figure 3 This is a schematic diagram of a single-point pattern for laser detection in this invention;

[0060] Figure 4 This is a schematic diagram of the multi-point pattern for laser detection in this invention;

[0061] Figure 5 This is a schematic diagram of the acoustic wave detection distribution in this invention;

[0062] Figure 6 This is a schematic diagram of the acoustic waveform for the initial maturation of meat blocks in this invention.

[0063] Figure 7 This is a schematic diagram of a slice of the initially matured meat block in this invention;

[0064] Figure 8 This is a schematic diagram of the acoustic wave detection waveform of the deep-aged meat block in this invention;

[0065] Figure 9 The diagram shows a relatively long slice of the deep-aged meat block in this invention;

[0066] Figure 10 This is a schematic diagram of the sound wave transmission and reception of the sound wave transmitter and receiver in this invention. Detailed Implementation

[0067] To further understand the features, technical means, and specific objectives and functions achieved by the present invention, the present invention will be described in further detail below with reference to the accompanying drawings and specific embodiments.

[0068] Example 1

[0069] like Figure 1 As shown, this invention discloses a meat dry aging detection device, comprising:

[0070] The control unit processes the received data, compares it with pre-stored standard data, determines the degree of maturation of the meat pieces to be aged, and obtains data on each stage of dry-aged meat. It has sufficient computing power to meet the requirements and continuously improves the detection model data by acquiring and processing the data.

[0071] The environmental parameter detection unit is used to detect the environmental parameters around the meat block to be aged, including temperature, humidity, wind speed, light intensity, and weight parameters of the aging location. These parameters serve as important data for the dry aging process, creating the optimal physical environment for aging and the environment for microbial growth.

[0072] The weight detection unit is used to detect the weight of the meat pieces to be aged. It can employ a force sensor and a suspension frame. By installing the force sensor on the suspension frame and hanging the meat on it, the weight parameters of the meat can be detected in real time.

[0073] The image detection and recognition unit is used to capture images of meat blocks to be aged, and obtain the color, outline, and texture of the meat blocks. The color indicates the blood water index, deacidification index, surface browning index, and surface colony distribution index of the meat.

[0074] The laser detection unit is used to acquire the outer contour dimensions of the meat block to be aged. Through multiple detections, the measurement data of each measurement is recorded and summarized to generate a collapse data distribution map of the meat dry aging process.

[0075] The acoustic detection unit is used to perform acoustic detection on the meat block to be aged, and to obtain the texture index of the meat to be aged. By using acoustic wave transmitter and receiver to emit and receive sound waves, the hardness of the surface shell of the meat, the looseness of the internal fibers, and the content and distribution of juice inside the meat can be detected. These indicators are the core indicators for judging the degree of dry aging.

[0076] The storage terminal is used to locally store detection data, data processing values, and current device status values.

[0077] The cloud platform is used to receive data information sent by the control unit and provide data interaction for different devices, continuously improving the intelligence level of the detection system.

[0078] The input unit is used to input the initial information of the meat pieces to be aged. The input unit includes a communication interface and a human-machine interface, both connected to the control unit. The communication interfaces include fixed network interfaces (LAN, GPIO, CAN, UART, etc.) and wireless network interfaces (WIFI, Bluetooth, 5G, 4G, NB-IoT). The human-machine interface is the exchange interface of the detection system, including data display and control command input. Indicator lights and sound output are also included. Through the input unit, various information about the current meat pieces is input.

[0079] The motion unit drives the environmental parameter detection unit, image detection and recognition unit, laser detection unit, and acoustic wave detection unit to move around a set circular track. This motion unit primarily employs a three-axis motion mechanism, capable of movement in the X, Y, and Z directions, enabling it to run on the set track and perform omnidirectional angle detection. The movement mode switches sequentially for each curing station. At each curing station, a circular track connects to the main track, allowing movement along the track by the X-axis at the corresponding angle. After detection is complete, the unit exits the circular track and switches to another curing station.

[0080] The environmental parameter setting unit is used to set the aging processing parameters for the meat blocks to be aged; it includes a heating wire or heat pipe for controlling the ambient temperature; a humidifier and dryer for controlling the ambient humidity; and a convection fan controller for controlling the wind speed parameters of the dry aging environment. The lighting supplement system controls the illumination during the dry aging process; this lighting supplement system can be a light-emitting lamp, and the luminous power can be controlled to emit light of different brightness levels.

[0081] The control unit is connected to the environmental parameter detection unit, weight detection unit, image detection unit, laser detection unit, sound wave detection unit, storage terminal, cloud platform, input unit, motion unit, and environmental parameter setting unit to realize data transmission and interaction.

[0082] like Figure 2 As shown, this application employs existing, well-known meat aging equipment, such as a meat aging cabinet, with a hanging frame and a circular track for the movement of each detection unit to achieve omnidirectional detection. A force sensor is installed on the hanging frame to detect the weight of the meat.

[0083] Example 2

[0084] A method for detecting dry aging of meat, using beef as an example in this embodiment, includes the following steps:

[0085] S1, place the meat chunks to be aged onto the aging equipment, confirm the start of aging detection, use aging cabinet equipment, and the final processed meat is dry-aged meat.

[0086] S2, Environmental Parameter Detection, measures the temperature, humidity, wind speed, and light intensity of the environment surrounding the meat to be aged. This data is crucial for the dry aging process, ensuring an optimal physical and microbial growth environment. The measured values ​​of temperature, humidity, wind speed, and light intensity represent the aging processing data of the meat by the aging equipment. Real-time monitoring during processing allows for the detection of relevant parameters at any given moment, ensuring they remain within a set range or enabling real-time adjustments to maintain an optimal processing environment.

[0087] S3, weight detection, detects the initial weight of the meat block to be aged, and the weight of the meat block to be aged is detected in real time throughout the aging process, as well as the weight after aging is completed, so that the weight change throughout the process can be detected.

[0088] S4, Image Detection: Several images are captured of the meat block to be aged to obtain local features, including color, outline, and texture. The color includes the intrinsic color of the raw material, color changes during the aging process, and indicators of blood content, deacidification, surface browning, and surface microbial distribution. The outline includes the location and cutting size of the meat block. The texture includes the cutting method and hanging direction. Generally, at least two images are captured for better judgment. A camera is used, moving along a set circular track to capture images from different positions and angles.

[0089] S5, Laser Size Inspection: This process involves laser scanning of the meat block to be aged, measuring its external contour dimensions. A laser emitter moves along a pre-set circular track, completely scanning the overall contour of the meat block. Each measurement is recorded, and the data is compiled to generate an initial contour distribution map of the meat block, including parameters such as upper circumference (35cm), middle circumference (45cm), lower circumference (50cm), and vertical length (30cm). More detailed data can be generated as needed. Typically, the center of the meat block is suspended on a rack, using this as the center point.

[0090] S6, Acoustic Wave Detection: Acoustic wave detection is performed on the meat block to be aged, obtaining its initial texture indicators, including the hardness of the surface crust, the looseness of the internal fibers, and the content and distribution of juices. A sound wave with a set amplitude and frequency is emitted using a sound wave transmitter and receiver. The amplitude and frequency of the sound wave after passing through the meat block are compared to obtain the attenuation level for further analysis. Similarly, the sound wave is emitted and received at different locations along a circular track.

[0091] S7 processes the acquired data and then stores it in the terminal or uploads it to the cloud platform in the set data format.

[0092] S8: Enter remarks for the meat to be aged, and complete the initial data filing for the aging process of a meat to be aged. The remarks include name, origin, variety, part, aging mode requirements, and testing frequency, such as once / day, 10 times / month, once / month, etc. Testing is carried out according to the set testing frequency, and various data at different times can be obtained, which makes it convenient to compare before and after and check the degree of aging under the current conditions.

[0093] S9, after the curing process begins, tests are conducted according to the adjusted testing frequency. Data such as weight, color, outline, texture, size, and acoustic delay are compared with standard curing data to determine the degree of curing. If the curing quality conditions are met, testing stops. The data from the entire curing process is processed and stored or uploaded to the cloud platform according to the appropriate data format. If the curing quality conditions are not met, testing continues. All data is uploaded to the cloud platform for easy traceability.

[0094] Example 3

[0095] Step S9 further includes:

[0096] If a change in the maturation parameters is detected during the entire maturation process, it will be corrected according to the set corresponding parameters.

[0097] If the maturation speed and quality are detected to deviate from the preset expectations, environmental parameters will be adjusted or the maturation time will be extended.

[0098] During testing, a circular track is formed around the meat block to be aged. The machine moves along this track to perform tests at different positions and angles, and adjusts to different heights. This comprehensive testing includes environmental parameter detection, weight measurement, image analysis, laser size detection, and acoustic wave detection. For example, if the current aging parameters show a shorter aging time than the preset time, then based on data analysis, parameters such as temperature, humidity, and wind speed are adjusted appropriately to maintain the set aging progress.

[0099] The laser size detection in step S5 involves emitting a detection beam from a laser emitter and directing it toward the meat block to be aged, obtaining several outer surface points of the meat block, and calculating the distance between these outer surface points and the center of the meat block to obtain the outer contour of the inner block to be aged.

[0100] like Figure 2 As shown, on a set circular track, motion units drive the movement of each detection unit. The X-axis drive on the circular track precisely obtains the motion angle of each detection sensor around the circumference, while the Z-axis can be adjusted for different heights. The detection sensors can provide comprehensive measurement coverage of the processed meat. This allows the detection sensors to be directly facing the meat for image acquisition and recognition, laser size measurement, acoustic sensor measurement, and environmental sensor measurement.

[0101] When performing laser scanning to detect the outer contour, the tangent method is used to reconstruct the outer contour of the aged meat. This is achieved by determining whether the laser spot on the circular track is blocked by the aged meat, thus forming a tangent line between that point and the surface of the aged meat. For example... Figure 3As shown, the outer surface detection point A is detected first, and a tangent line is drawn at point A. The tangent line intersects with the circular track. Simultaneously, a diameter passing through the outer surface detection point A is drawn. Initially, the laser scan follows this diameter and then moves clockwise along the circular track. When it reaches the intersection of the tangent line and the circular track, the image recognition sensor detects that a light spot will not form on the outside of the aged meat. At this point, the laser emitter detects the position of the outer surface detection point A from the arc position it traverses. The tangent line, the intersection of the tangent line and the circular track, and the straight line from the center point O to point A form a triangle. The angle between the laser emitter and the tangent line is β, and the angle between the line containing radius R and the straight line AO ​​is α. When α + β = 90°, the light beam detected by radius R and the distance from the aged meat to the center, S, form a right triangle. Therefore, the distance from the outer contour of the dry-aged meat to the center can be calculated as S = R * cosα. Through multi-point detection, the relevant data of the outer contour are obtained.

[0102] In addition, as attached Figure 4 As shown, multi-point detection can also be performed to form multiple detection points, and then the outer contour of the aged meat block can be obtained by calculating according to the tangent method mentioned above.

[0103] like Figure 5 As shown, the acoustic wave detection in step S6 includes the following steps:

[0104] S61, several surface detection points are set around the meat block to be aged, and corresponding sound wave transmitters and receivers are set at the corresponding surface detection points on the circular track. In this embodiment, three surface detection points A, D, and F are set on the meat block to be aged. A diameter is drawn passing through these three points, and a central diameter is drawn symmetrically in the middle, thus forming a total of position points: A, B, C, D, E, F, G, and H, which correspond to each other in pairs. The sound wave transmitters and receivers are set at the corresponding position points on the circular track to ensure that the emitted sound waves can be effectively received.

[0105] S62 emits sound waves of a fixed frequency and amplitude toward the meat block to be aged via a sound wave transmitter and receiver, and then receives the sound wave information emitted in the previous time at the corresponding position via the sound wave transmitter and receiver, and obtains sound echoes by repeating the process multiple times.

[0106] S62 obtains the degree of maturity of the meat block to be matured by measuring the relationship between the amplitude and frequency changes of the sound echo.

[0107] The degree of maturity of the meat chunks to be aged is calculated using the following formula:

[0108]

[0109] Where Q represents the degree of ripening, K0 and k1 are proportionality constants, P is the distance between the external detection point and the sound wave transmitter and receiver, ψ1 is the amplitude of the received sound wave, f1 is the frequency of the received sound wave, ψ0 is the amplitude of the transmitted sound wave, and f0 is the frequency of the transmitted sound wave. Q of 0-5% indicates preliminary ripening, Q of 5%-60% indicates medium ripening, Q of 60%-90% indicates deep ripening, and Q above 90% indicates heavy ripening. The attenuation ratio of the transmitted and received amplitudes before and after passing through the ripening medium is ψ1 / ψ0, and the frequency attenuation ratio is f1 / f0. The degree of ripening can be observed through the attenuation ratios. Different subscripts can be used to represent different points. Calculations are performed for each transmitter and receiver point according to the above formula to observe the overall degree of ripening. The proportionality constants are related to the part and variety of the food being ripened. In this invention, the focus is on detecting the preliminary, medium, and deep ripening stages; the sensitivity to deep ripening is not strong.

[0110] By using acoustic detection, the entire maturation process can be divided into several different degrees of maturity.

[0111] like Figure 6 The image shown is a waveform diagram of the initial maturation of acoustic wave detection.

[0112] There are several principles governing the transmission of sound waves:

[0113] A sound wave weakens as it travels through the air; this is called sound wave attenuation. There are three main reasons for sound wave attenuation:

[0114] 1. Geometric attenuation

[0115] Sound waves emitted by a vibrating object propagate in all directions, and the sound energy gradually diffuses. This diffusion of energy reduces the energy per unit area, making the sound weaker. Geometric attenuation is also called spherical diffusion attenuation.

[0116] 2. Classic Absorption

[0117] When sound waves propagate in a solid medium, the viscosity of the medium causes internal friction between particles, converting some of the sound energy into heat energy. Simultaneously, due to thermal conduction, heat exchange occurs between the dense and rarefied portions of the medium, resulting in sound energy loss. This is the classical absorption phenomenon of a medium. It is generally believed that absorption attenuation is proportional to the first power of the sound wave frequency and the square of the frequency.

[0118] 3. Molecular relaxation absorption

[0119] When sound waves pass through a medium, they disrupt the energy balance between the internal and external degrees of freedom of the medium, leading to a redistribution of energy and the establishment of a new equilibrium. This process is called relaxation. The establishment of equilibrium is irreversible, and therefore accompanied by an increase in entropy, resulting in the conversion of ordered sound energy into random heat energy, i.e., the relaxation absorption of sound waves.

[0120] In the analysis, k0 and k1 are proportionality constants, which will vary depending on the breed of cattle, as shown in the table below:

[0121]

[0122]

[0123] It should be noted that the above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. However, any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for detecting dry aging of meat, characterized in that, Includes the following steps: S1, Place the meat pieces to be aged onto the aging equipment and confirm the start of the aging detection; S2, Environmental parameter detection, detects the temperature, humidity, wind speed and light intensity of the environment around the meat block to be aged, as important data for the dry aging process; S3, weight detection, detects the initial weight of the meat block to be aged; S4, Image Detection: Take several images of the meat block to be aged to obtain local features of the meat block to be aged, including color, outline, and texture; S5, Laser size detection, laser scanning of the meat block to be aged to measure the external contour size of the meat block to be aged; S6, acoustic detection: Perform acoustic detection on the meat block to be aged to obtain the initial texture index of the meat block to be aged. S7 processes the acquired data and stores it in the terminal or uploads it to the cloud platform in the set data format. S8. Enter remarks for meat pieces to be aged, and complete the initial data filing for the aging process of a meat piece to be aged. The remarks include name, origin, variety, part, aging mode requirements, and testing frequency. S9. After the aging process begins, testing is conducted according to the adjusted testing frequency. The current testing data is compared with the standard aging data to determine the degree of aging. If the aging quality conditions are met, testing is stopped. The data from the entire aging process is processed and stored or uploaded to the cloud platform according to the corresponding data format. If the aging quality conditions are not met, testing continues. The degree of maturity of the meat chunks to be aged is calculated using the following formula: Where Q represents the degree of ripening, K0 and k1 are proportionality constants, P is the distance between the external detection point and the sound wave transmitter and receiver, ψ1 is the amplitude of the received sound wave, f1 is the frequency of the received sound wave, ψ0 is the amplitude of the emitted sound wave, f0 is the frequency of the emitted sound wave, Q is 0-5% for initial ripening, Q is 5%-60% for medium ripening, Q is 60%-90% for deep ripening, and Q is above 90% for heavy ripening.

2. The method for detecting dry aging of meat according to claim 1, characterized in that, Step S9 further includes: If a change in the maturation parameters is detected during the entire maturation process, it will be corrected according to the set corresponding parameters. If the maturation speed and quality are detected to deviate from the preset expectations, environmental parameters will be adjusted or the maturation time will be extended.

3. The method for detecting dry aging of meat according to claim 2, characterized in that, During testing, a circular track is formed around the meat block to be aged. The machine moves along the circular track to perform testing at different positions and angles, and adjusts to different heights to perform comprehensive testing, including environmental parameter testing, weight testing, image testing, laser size testing, and sound wave testing.

4. The method for detecting dry aging of meat according to claim 3, characterized in that, The laser size detection in step S5 involves emitting a detection beam from a laser emitter and directing it toward the meat block to be aged, obtaining several outer surface points of the meat block, and calculating the distance between these outer surface points and the center of the meat block to obtain the outer contour of the meat block.

5. The method for detecting dry aging of meat according to claim 4, characterized in that, The acoustic wave detection in step S6 includes the following steps: S61, Several surface detection points are set around the meat block to be aged, and corresponding sound wave transmitters and receivers are set at the corresponding surface detection points on the circular track. S62, a sound wave of fixed frequency and fixed amplitude is emitted toward the meat block to be aged through a sound wave transmitter and receiver, and then the sound wave information emitted in the previous time is received at the corresponding position through the sound wave transmitter and receiver, and the sound echo is obtained by repeating the cycle multiple times. S62 obtains the degree of maturity of the meat block to be matured by measuring the relationship between the amplitude and frequency changes of the sound echo.

6. The method for detecting dry aging of meat according to claim 5, characterized in that, The color includes the intrinsic color of the raw material, the color change during the aging process, and the color indicates the blood water index, deacidification index, surface browning index, and surface colony distribution index of the meat. The outline includes the part of the meat block to be aged and the cutting size information. The texture includes the cutting method and the hanging direction.

7. The method for detecting dry aging of meat according to claim 6, characterized in that, The initial texture indicators of the meat blocks to be aged include the hardness of the surface crust, the looseness of the internal fibers, and the content and distribution of juices inside the meat.

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