Quality analysis method and system for boiled beef and yak meat

Abstract

The invention discloses a method and system for analyzing the quality of instant-boiled beef and yak meat, and the method comprises the steps: obtaining a meat (yak) beef sample, and carrying out a plurality of preset types of meat quality tests on the meat (yak) beef sample, comprising the steps of protein content determination, fat content determination, moisture content determination, pH determination, water-retaining property determination, muscle fiber diameter and sarcomedo length determination, gel characteristic determination, collagen content determination and / or I type and III type collagen content determination. And based on a meat quality test result, calculating the total quality of the meat (Maoxie) beef sample through the instant-boiled meat (Maoxie) beef quality analysis model to obtain a quality coefficient of the meat (Maoxie) beef sample. By analyzing and testing the meat quality of various preset types of instant-boiled beef, the meat quality attribute of a single sample can be evaluated, the quality coefficient reflecting the overall quality can be calculated through the quality analysis model, and an effective basis is provided for quality management and scientific selection of instant-boiled beef (yak).

Description

Technical Field

[0001] The invention relates to the technical field of meat quality detection, and in particular to a method and system for analyzing the quality of hot pot beef and yak meat. Background Art

[0002] The analysis of meat quality is a multi-dimensional, interdisciplinary research field that integrates theories and methods from multiple disciplines such as biology, chemistry, physics, and sensory science. At present, meat quality analysis not only relies on traditional sensory evaluation, but also widely uses various instrumental analysis techniques, such as texture analysis, color measurement, moisture and fat content determination, to obtain more objective and accurate data. With the development of technology, non-destructive testing technologies such as near-infrared spectroscopy, ultrasonic imaging, and electronic noses have also begun to be used for rapid assessment of meat quality. In addition, molecular biology techniques are also playing an increasingly important role in meat quality analysis, such as predicting meat quality traits through genetic markers.

[0003] However, despite the continuous progress in meat quality analysis technology, there are many deficiencies in how to comprehensively consider various parameters and establish an evaluation model that comprehensively reflects meat quality, including: the subjectivity of parameter selection, different parameters may have different effects on the quality of meat of different types and parts; the difficulty of data standardization, due to the differences in measurement standards and accuracy between different laboratories and different equipment; and the universality of the model, that is, the existing model may not be applicable to all types of meat or meat quality evaluation under different production conditions. In addition, quantification of consumer sensory experience is also a challenge, because individual preferences vary greatly and are difficult to fully describe with objective data.

[0004] In addition, meat testing currently focuses on the analysis of a single sample, which leads to limitations in the overall evaluation of the meat quality of the entire animal or the same type of animal group. This detection method that focuses on individual samples may not fully reflect the variability and genetic characteristics of the meat quality of the entire group, and it is difficult to capture the impact of factors such as overall feeding management, feed quality, and growth environment that may affect the meat quality. In addition, there are great differences in the demand for meat quality in cooking methods. Existing detection methods often focus on certain specific attributes of meat for Western-style frying and grilling, such as tenderness, juiciness, or flavor, while there is a relative lack of a comprehensive evaluation system for meat quality for traditional Chinese hot pot cooking methods. In actual application, it was found that when Western-style frying and grilling, the core temperature of the meat is 70℃-75℃, and its tenderness characteristics are jointly determined by muscle fibers and connective tissues. When Chinese hot pot is cooked, the core temperature of the meat is 100℃, and the tenderness characteristics of the meat are determined by the deformation and extrusion force of a small number of connective tissues and muscle fibers. This proves that the quality standard of beef for Western-style frying and grilling, which uses shear force as the main evaluation indicator of meat quality, is not suitable for the evaluation of Chinese cooking methods. Therefore, it is necessary to develop more macro-evaluation models and methods that should be able to integrate data from different samples, evaluate the meat quality characteristics of the entire population, and provide guidance for improving feeding practices and improving the overall quality of meat products. Summary of the invention

[0005] The purpose of the embodiment of the present invention is to provide a method and system for analyzing the quality of shabu-shabu (yak) beef. By integrating multiple preset types of beef quality analysis and testing, not only can the meat quality attributes of a single sample be evaluated, but also through the quality analysis model, the quality coefficient reflecting the overall quality of the shabu-shabu beef can be calculated, thereby providing an effective basis for the quality management and scientific selection of shabu-shabu beef, and ensuring the comprehensiveness and accuracy of the shabu-shabu meat quality evaluation.

[0006] In order to solve the above technical problems, a first aspect of an embodiment of the present invention provides a method for analyzing the quality of hot pot (yak) beef, comprising the following steps:

[0007] Obtaining a meat (yak) beef sample, and performing several preset types of meat quality tests on the meat (yak) beef sample, wherein the preset types include: protein content determination, fat content determination, water content determination, pH determination, water retention capacity determination, muscle fiber diameter and sarcomere length determination, gel property determination, collagen content determination and / or type I and type III collagen content determination;

[0008] Based on the meat quality test results of the preset types, the overall quality of the meat (yak) beef sample is calculated by the hot pot meat (yak) beef quality analysis model to obtain the quality coefficient of the meat (yak) beef sample.

[0009] Furthermore, the calculation formula of the quality coefficient Q of the meat (yak) beef sample in the hot pot meat (yak) beef quality analysis model is:

[0010]

[0011] Wherein, Q is the quality coefficient of the meat (yak) beef sample, PC is the measured value of protein content, FC is the measured value of fat content, MC is the measured value of water content, pH is the measured value of pH value, WH is the measured value of water retention, FD is the measured value of muscle fiber diameter, FL is the measured value of sarcomere length, GC is the measured value of gel property, CC is the measured value of collagen content, TIC is the measured value of type I collagen content, TIIIC is the measured value of type III collagen content, λ 1 -λ 10 are the weight coefficient values ​​of each preset type parameter respectively.

[0012] Furthermore, obtaining the meat (yak) beef sample comprises:

[0013] Obtain several beef samples from different parts of the same beef (yak), wherein the different parts include the outer loin, upper brain, shoulder, sirloin, rump and / or shank of the beef;

[0014] Based on the quality coefficients of several meat (yak) beef samples from different parts, the monomer quality coefficient of the meat (yak) beef sample is calculated.

[0015] Furthermore, the monomer quality coefficient Q of the beef 整体 The calculation formula is:

[0016]

[0017] Among them, Q 外脊 is the quality factor of the outer spine of the yak beef sample, Q 上脑 Q is the quality factor of the upper brain of yak beef sample, 肩肉 is the quality factor of the shoulder meat of the yak beef sample, Q 大黄瓜条 Q is the quality factor of the cucumber strips of yak beef sample, 臀肉 is the quality factor of the buttocks of yak beef samples, Q 腱子 is the quality coefficient of the tendon part of the meat (yak) beef sample, η 1 -η 6 They are the quality factors corresponding to different parts respectively.

[0018] Furthermore, obtaining the meat (yak) beef sample comprises:

[0019] Obtain beef samples of several cattle (yak) of the same type raised in different regions, where the number of regions is n and the number of cattle individuals selected from each region is m;

[0020] The average quality coefficient Q of a class of meat (yak) beef samples total_avg The calculation formula is:

[0021]

[0022]

[0023] Among them, Q total_avg is the overall average quality coefficient of the same type of cattle under different geographical conditions, Q i_avg is the average quality coefficient of m cattle under the i-th regional condition, Q j is the quality coefficient of the jth beef (yak) sample under a certain area, ω 1 -ω n They represent the feeding method coefficients corresponding to different regions.

[0024] Accordingly, a second aspect of an embodiment of the present invention provides a hot pot (yak) beef quality analysis system for implementing the above-mentioned beef quality analysis method, comprising:

[0025] A test result acquisition module, which is used to obtain several preset types of meat quality test results of the meat (yak) beef sample, the preset types including: protein content determination, fat content determination, moisture content determination, pH determination, water retention determination, muscle fiber diameter and sarcomere length determination, gel property determination, collagen content determination and / or type I and type III collagen content determination;

[0026] The quality coefficient calculation module calculates the overall quality of the meat (yak) beef sample based on the meat quality test results of the preset types through the shabu-shabu meat (yak) beef quality analysis model to obtain the quality coefficient of the meat (yak) beef sample.

[0027] Furthermore, the calculation formula of the quality coefficient Q of the meat (yak) beef sample in the hot pot meat (yak) beef quality analysis model is:

[0028]

[0029] Wherein, Q is the quality coefficient of the meat (yak) beef sample, PC is the measured value of protein content, FC is the measured value of fat content, MC is the measured value of water content, pH is the measured value of pH value, WH is the measured value of water retention, FD is the measured value of muscle fiber diameter, FL is the measured value of sarcomere length, GC is the measured value of gel property, CC is the measured value of collagen content, TIC is the measured value of type I collagen content, TIIIC is the measured value of type III collagen content, λ 1 -λ 10 are the weight coefficient values ​​of each preset type parameter respectively.

[0030] Further, the corresponding parts of the meat (yak) beef sample include: outer loin, upper head, shoulder, cucumber strips, rump and / or shank;

[0031] The quality coefficient calculation module is also used to calculate the individual quality coefficient of the beef based on the quality coefficients of different parts of the beef.

[0032] Furthermore, the monomer quality coefficient Q of the beef 整体 The calculation formula is:

[0033]

[0034] Among them, Q 外脊 is the quality factor of the outer spine of the yak beef sample, Q 上脑 Q is the quality factor of the upper brain of yak beef sample, 肩肉 is the quality factor of the shoulder meat of the yak beef sample, Q 大黄瓜条 Q is the quality factor of the cucumber strips of yak beef sample, 臀肉 is the quality factor of the buttocks of yak beef samples, Q 腱子 is the quality coefficient of the tendon part of the meat (yak) beef sample, η 1 -η 6 They are the quality factors corresponding to different parts respectively.

[0035] Furthermore, the meat (yak) beef samples include meat (yak) beef samples of several similar cattle raised under different regional conditions, the number of the regions is n, and the number of cattle individuals selected from each region is m;

[0036] The average quality coefficient Q of a class of meat (yak) beef samples total_avg The calculation formula is:

[0037]

[0038]

[0039] Among them, Qtotal_avg is the overall average quality coefficient of the same type of cattle under different geographical conditions, Q i_avg is the average quality coefficient of m cattle under the i-th regional condition, Q j is the quality coefficient of the jth beef (yak) sample under a certain area, ω 1 -ω n They represent the feeding method coefficients corresponding to different regions.

[0040] Correspondingly, the third aspect of an embodiment of the present invention also provides an electronic device, comprising: at least one processor; and a memory connected to the at least one processor; wherein the memory stores instructions executable by the at least one processor, and the instructions are executed by the at least one processor so that the at least one processor executes the above-mentioned hot pot (yak) beef quality analysis method.

[0041] In addition, the fourth aspect of the embodiments of the present invention further provides a computer-readable storage medium on which computer instructions are stored, and when the instructions are executed by a processor, the above-mentioned hot pot (yak) beef quality analysis method is implemented.

[0042] The above technical solution of the embodiment of the present invention has the following beneficial technical effects:

[0043] 1. Through the integration of multiple preset types of shabu-shabu meat quality analysis and testing, not only can the meat quality attributes of a single sample be evaluated, but also the quality coefficient reflecting the overall quality of shabu-shabu beef can be calculated through the quality analysis model, thus providing an effective basis for the quality management and scientific selection of beef, ensuring the comprehensiveness and accuracy of meat quality evaluation;

[0044] 2. By comprehensively considering the quality coefficients of various parts such as the sirloin, top loin, shoulder, sirloin, rump and shank, it can reflect the average level and consistency of the overall meat quality of cattle, ensuring the representativeness of the evaluation results;

[0045] 3. By obtaining beef (yak) samples from a preset number of similar cattle raised under multiple different geographical conditions and calculating the overall quality coefficient of this type of cattle, the potential impact of different geographical environments on cattle quality can be revealed, providing a scientific basis for understanding how environmental factors affect cattle breeding and meat quality. BRIEF DESCRIPTION OF THE DRAWINGS

[0046] Figure 1 It is a flow chart of the quality analysis method of hot pot (yak) beef provided by an embodiment of the present invention;

[0047] Figure 2 It is a block diagram of the module of the hot pot (yak) beef quality analysis system provided by an embodiment of the present invention.

[0048] Reference numerals:

[0049] 1. Test result acquisition module, 2. Quality coefficient calculation module. DETAILED DESCRIPTION

[0050] In order to make the purpose, technical scheme and advantages of the present invention clearer, the present invention is further described in detail below in conjunction with specific embodiments and with reference to the accompanying drawings. It should be understood that these descriptions are only exemplary and are not intended to limit the scope of the present invention. In addition, in the following description, the description of well-known structures and technologies is omitted to avoid unnecessary confusion of the concept of the present invention.

[0051] The shabu-shabu (yak) beef quality analysis method of the present invention is applicable to both quality analysis of common beef and quality analysis of yak beef in plateau areas.

[0052] Selection of meat (yak) beef samples After removing the surface fascia from the samples, use a fully automatic slicer to cut the frozen meat samples perpendicular to the direction of the muscle fibers into slices of 70 mm in length, 40 mm in width, and 2.5 ± 0.2 mm in thickness. Place the cut samples in a 4°C environment for slow thawing, and perform shabu-shabu processing after thawing. Shabu-shabu processing requirements: Take the thawed meat sample, put it into boiling hot water in a constant temperature water bath with a power of 1500W, and shabu-shabu for 25s to 30s. Take out the meat sample, cool it to 0-4°C, and measure the shear force. The above sample processing method is an optional processing method, and the present invention is not limited to this.

[0053] Please refer to Figure 1 Based on the above-mentioned shabu-shabu meat (yak) beef sample, a first aspect of an embodiment of the present invention provides a shabu-shabu meat (yak) beef quality analysis method, comprising the following steps:

[0054] Step S100, obtaining a hot pot beef sample, and performing several preset types of meat quality tests on the beef sample.

[0055] Among them, the preset types include: protein content determination, fat content determination, water content determination, pH determination, water retention capacity determination, muscle fiber diameter and sarcomere length determination, gel property determination, collagen content determination and / or type I and type III collagen content determination.

[0056] Step S200, based on several preset types of meat quality test results, the overall quality of the meat (yak) beef sample is calculated by a shabu-shabu (yak) beef quality analysis model to obtain a quality coefficient of the meat (yak) beef sample.

[0057] By integrating multiple preset types of meat quality tests, such as determination of protein, fat and moisture content, evaluation of pH and water retention, analysis of the microstructure of muscle fibers, testing of gel properties, and quantification of collagen and its specific types, a comprehensive means of evaluating the quality of shabu-shabu (yak) beef is provided. The above analysis method can not only evaluate the meat quality attributes of a single sample, but also calculate the quality coefficient reflecting the overall quality of shabu-shabu (yak) beef through the quality analysis model, thereby providing an effective basis for the quality management and scientific selection of (yak) beef, ensuring the comprehensiveness and accuracy of meat quality evaluation.

[0058] The following is a detailed description of how to obtain and calculate the above parameters:

[0059] (1) PC determination of protein content

[0060] After the raw meat was nitrated with concentrated sulfuric acid, the protein content of yak beef was determined by the Kjeldahl method

[95] . 1 g of yak beef sample was accurately weighed to an accuracy of 0.0001 g, then transferred to a dry nitrogen determination bottle and digested with 6 g of copper sulfate and potassium sulfate mixed catalyst and 15 mL of concentrated sulfuric acid for about 110 min. After complete digestion, the sample was titrated with an automatic Kjeldahl nitrogen analyzer and the test results were recorded. The test was repeated three times and the results were averaged.

[0061] (2) FC determination of fat content

[0062] The fat content of yak beef was determined by Soxhlet extraction

[96] . About 5 g of yak beef sample was weighed with a weighing bottle (accurate to 0.0001 g), and an appropriate amount of sea sand was added. The sample was placed in a boiling water bath and stirred thoroughly to evaporate the water until the meat sample was loose. The sample was dried in a 105°C oven until constant weight was reached (i.e., the difference between the two weighings was no more than 0.002 g). The dried sample was extracted with an automatic crude fat analyzer. After the extraction was completed, a drop of extract was dipped into a frosted glass. If there was no oil spot on the frosted glass, it indicated that the extraction was sufficient. The program was set to extract with 165°C petroleum ether (boiling range 60-90°C) for 30 min, reflux the petroleum ether for 60 min, and recover the petroleum ether for 20 min. The extraction beaker was dried to constant weight, and the fat content was calculated according to the formula. The experiment was repeated three times, and the results were averaged.

[0063] (3) Determination of moisture content MC

[0064] The yak beef was dried in an oven at 105°C to determine the moisture content of the yak beef

[97] . A clean glass dish was placed in an oven at 105°C for 2 hours, then covered and removed from the dish and placed in a desiccator to cool for 0.5 hours, and weighed repeatedly until constant weight was achieved. 2 g of yak beef was taken, accurate to 0.0001 g, with a meat sample thickness of no more than 4 mm, and evenly spread in a weighing bottle, with the bottle cap tilted on the edge of the bottle, and placed in an oven at 105°C for 3.5 hours. The glass dish was removed from the dish and placed in a desiccator to cool for 0.5 hours, then weighed, and then placed in a drying oven to dry for 1 hour. The sample was removed and cooled for 0.5 hours, and then weighed to obtain the moisture content.

[0065] (4) pH measurement

[0066] Grind different parts of meat (yak) into small pieces using a meat grinder, prepare 0.1 mol / L potassium chloride solution, mix the ground meat and potassium chloride solution in a ratio of 1:10, put them in a glass beaker, insert a glass electrode, read the numbers after they stabilize, and get the measured value.

[0067] (5) Water retention WH determination

[0068] Using the pressure filter paper method, each meat (yak) beef sample was cut into pieces of about 4-5 cm2 and 1 cm thick, recorded as m1 / g. The meat (yak) beef sample was placed between two layers of medical gauze, and 16 layers of filter paper were placed on both sides of the gauze. The meat (yak) beef sample was pressurized with a uniform force of 35 kg and maintained for 5 minutes. Then the pressure was removed and weighed immediately, recorded as m2 / g. Each meat sample was tested three times. The pressurized water loss rate was calculated as shown in the following formula to obtain the measured value;

[0069]

[0070] (6) Determination of muscle fiber diameter FD and sarcomere length FL

[0071] In order to study the microscopic and ultramicroscopic structure of yak beef, firstly, yak beef samples from different parts were selected and cut into meat strips of specific specifications (1mm×2mm×4mm) according to the direction of muscle fibers, and then quickly placed in a 2.5% glutaraldehyde solution and fixed at room temperature for 48 hours at 4°C. After fixation, the meat strips were rinsed with 0.1mol / L phosphate buffer (pH 7.3) to remove excess fixative and impurities. Next, 1% osmium tetroxide was used for post-fixation and left for 2 hours to enhance the visibility of the sample under an electron microscope. After another rinse, ethanol gradient dehydration was performed to make the sample suitable for further microscopic observation. After dehydration, anhydrous acetone was used for three replacements, and each replacement process required 7 to 15 minutes. Finally, the sample was embedded with resin and cut into thin slices using an ultrathin slicer. These slices were double-stained with uranyl acetate and lead citrate, and then observed and photographed under a transmission electron microscope. Image-Pro Plus 6.0 software was used to measure the sarcomere length and muscle fiber diameter. 6 to 8 groups of muscle fiber data were measured for each image, and the results were averaged to obtain the measured value.

[0072] (7) GC determination of gel properties

[0073] The meat (yak) beef was thawed at 4℃ overnight, and the visible fascia on the surface was removed. The meat (yak) beef was minced with a meat grinder (about 15s). The extraction of myofibrillar protein was carried out at 4℃. The minced meat (yak) beef was mixed with 10mmol / L, pH 7.0 ice phosphate buffer in a ratio of 1:4 (v:v), homogenized twice at 8000×g, 65s each time, 1min interval, and then centrifuged in a refrigerated centrifuge at 8000×g (4℃, 10min). After the end, the supernatant was discarded, the precipitate was collected, and the above process was repeated twice to obtain crude myofibrillar protein (remove fat and destroy myofibrillar protein). Subsequently, 4 times the volume of 0.1mol / L NaCl ice washing solution was added, homogenized at 8000×g for 65s (twice, 1min interval in between), and centrifuged at 8000×g, 4℃ for 10min, and the supernatant was discarded. The above operation was repeated three times. After adding the NaCl ice washing solution for the third time, the homogenate was filtered with a layer of gauze (to remove the connective tissue), and the filtrate was centrifuged at 4°C, 8000×g for 10 minutes. The precipitate was myofibrillar protein. The protein concentration was determined by the biuret method, and BSA (bovine serum albumin) was used as the standard protein. The extracted beef (yak) myofibrillar protein was stored at 4°C and used up within 72 hours.

[0074] Preparation of heat-induced gel of myofibrillar protein from beef (yak): Heat-induced gel was prepared using myofibrillar protein from beef (yak). The mass concentration of myofibrillar protein was adjusted to 40 mg / mL with 0.6 mol / L NaCl, 15 mmol / L piperazine-1,4-diethanesulfonic acid (pH 6.0) buffer, mixed and placed in a 50 ml centrifuge tube, placed in a water bath at 80°C for 30 minutes, taken out, cooled to room temperature with running water, and refrigerated at 4°C overnight. Before measuring the gel texture, the gel vial was taken out and placed at room temperature for 30 minutes.

[0075] Gel texture analysis: P / 0.5R probe was used, and the test parameters were: pre-test speed 1.0 mm / s, test speed 0.5 mm / s, post-test speed 1.0 mm / s, compression ratio 50%, and triggering force 5 g.

[0076] The water retention of heat-induced gel was determined by centrifugation. Weigh the dried centrifuge tube and record the weight as m. Use it to accurately weigh the protein gel and record the total weight as m3. The centrifugation conditions are 4°C, 8000×g, and centrifugation for 10 minutes. Pour out the liquid in the centrifuge tube and record its weight, which is recorded as m4. The water retention of the gel is calculated as shown in the following formula. Repeat the test 3 times and take the average value to obtain the measured value.

[0077]

[0078] (8) Collagen content CC determination

[0079] Ringer's reagent was used to dissolve the meat (yak) beef sample. First, Ringer's reagent was prepared, and its components included 1.8g sodium chloride, 0.25g potassium chloride, 0.06g calcium chloride hexahydrate, 0.05g sodium bicarbonate and 0.186g iodoacetic acid, with 1L deionized water as the solvent. Accurately weigh 5g of meat (yak) beef sample (to 0.0001g), place it in a 50ml centrifuge tube, and add 8ml Ringer's reagent. Subsequently, the meat sample was homogenized using a homogenizer, and after swelling for 60min, it was placed in an 80℃ water bath and heated for 60min. After centrifugation at 3400×g for 15min, the supernatant was separated from the precipitate. According to GB / T9695.23-2008 standard, the content of hydroxyproline in the supernatant and precipitate was determined to evaluate the content of soluble and insoluble collagen. Transfer the precipitate and supernatant to a conical flask, add 30 ml of sulfuric acid to each, and place in a 105°C oven for continuous heating for 16 hours. Then filter the acid hydrolyzate while hot, cool to room temperature, and dilute to a 250 ml volumetric flask. Take a certain volume of hydrolyzate (16 ml of supernatant, 4 ml of precipitate) and transfer to a 100 ml volumetric flask and dilute again. After that, transfer 4.00 ml of this solution to a stoppered colorimetric tube, add 2 ml of chloramine T and mix well for 20 minutes, then add 2.00 ml of color developer and mix well, seal and place in a 60°C water bath and heat for 20 minutes. After taking out, cool with cold running water and let stand for 1 hour. Using water as a reference, measure the absorption value using a spectrophotometer (560 nm) to obtain the measured value.

[0080] (9) Determination of type I and type III collagen content

[0081] The content of type I and type III collagen in different parts of beef (yak) was determined by referring to the instructions of the ELISA test kit for type I and type III collagen content.

[0082] Collagen content measurement is an assessment of the total amount of collagen in a sample, while type I and type III collagen content measurement is more specific and targets these two specific types of collagen.

[0083] In a specific implementation of the embodiment of the present invention, the calculation formula of the quality coefficient Q of the meat (yak) beef sample in the meat (yak) beef quality analysis model is:

[0084]

[0085] Wherein, Q is the quality coefficient of the meat (yak) beef sample, PC is the measured value of protein content, FC is the measured value of fat content, MC is the measured value of water content, pH is the measured value of pH value, WH is the measured value of water retention, FD is the measured value of muscle fiber diameter, FL is the measured value of sarcomere length, GC is the measured value of gel property, CC is the measured value of collagen content, TIC is the measured value of type I collagen content, TIIIC is the measured value of type III collagen content, λ 1 -λ 10 are the weight coefficient values ​​of each preset type parameter respectively.

[0086] The square term of the gel property measurement value GC simulates the nonlinear effect of gel properties on meat quality; the nonlinear model can more realistically reflect the relationship between gel properties and meat quality, and the introduction of the square term helps to capture the possible decreasing or increasing effects of gel properties on meat quality after exceeding a certain threshold, thereby providing a more accurate quality prediction; in addition, this model can better explain and predict the changes in meat quality under different treatment or processing conditions, enhancing the adaptability and predictive ability of the model.

[0087] The product term of TIC and TIIIC is used to simulate the effect of the balance between the ratios of the two collagens on meat quality. This product term can reflect the possible interactions and balance relationships between collagen types. The ratio and balance state of collagen directly affect the tenderness, elasticity and water retention of meat. The introduction of the product term helps to more accurately predict and evaluate these meat quality characteristics. In addition, the product term takes into account the possible synergistic effects or restrictive effects of different collagen types on meat quality, which increases the complexity and accuracy of the model. At the same time, this analytical method helps to identify and optimize the ideal ratio of collagen content in (yak) beef, providing a scientific basis for improving meat quality.

[0088] The logarithmic function log(VF+1) is used to process the measured values ​​of volatile flavor substances to reduce the impact of extreme values ​​and avoid negative values. Logarithmic transformation can compress the range of data, especially for data with large variability or spanning multiple orders of magnitude, which helps to reduce the impact of extreme values ​​on the overall evaluation and make the data more stable; secondly, logarithmic function processing can reduce the skewness of the data and make the data distribution closer to the normal distribution. Logarithmic transformation can avoid the appearance of negative values ​​because the domain of the logarithmic function is positive values, which is especially important when dealing with actual measured values ​​because negative values ​​are meaningless in some cases.

[0089] The calculation method in the above-mentioned shabu-shabu (yak) beef quality analysis model realizes the quantitative evaluation of the overall quality of shabu-shabu (yak) beef samples by introducing the concept of quality coefficient. First, a variety of meat properties are integrated, such as protein, fat and water content, pH value and water retention, which are key factors affecting meat quality; secondly, by considering the microstructure of muscle fibers, gel properties and collagen content, the model can reflect the physical and chemical properties of shabu-shabu (yak) beef, which are directly related to the tenderness, juiciness and taste of the meat; thirdly, by measuring the ratio of type I and type III collagen, the model can evaluate the tissue structure and possible nutritional value of the meat; finally, by assigning weight coefficient values ​​to each parameter, the model can be adjusted according to the importance of different parameters on quality, ensuring the accuracy and scientificity of the evaluation results.

[0090] Specifically, obtaining the beef sample in step S100 can be specifically refined as follows: obtaining a plurality of beef samples from different parts of the same beef (yak), wherein the different parts include the outer spine, upper brain, shoulder, stalk, buttocks and / or tendons of the beef (yak). Then, based on the quality coefficients of the plurality of beef samples from different parts, the monomer quality coefficient of the beef sample is calculated.

[0091] The quality coefficients of samples from different parts of the beef, such as the tenderloin, top brain, shoulder, sirloin, buttocks and shank, were calculated respectively, which enabled an in-depth analysis and comparison of the meat quality characteristics of each part of the shabu-shabu beef. The unique attributes of the meat quality of each part, such as tenderness, juiciness, flavor, etc., can be accurately identified and quantified, providing consumers with more detailed quality information. The calculation and comparison of the quality coefficients of different parts can reveal the differences in meat quality between different parts, which helps to optimize the processing and cutting methods of shabu-shabu beef to maximize the use of meat quality advantages. In addition, the calculation of the quality coefficient of a single individual of beef provides a scientific basis for the quality grading and pricing of beef, enhancing the transparency and fairness of the market. At the same time, this method also helps to understand the genetic and nutritional characteristics of meat quality in different parts, guide feeding management and genetic improvement, and improve overall breeding efficiency and economic benefits.

[0092] Furthermore, the monomer quality coefficient Q of meat (yak) 整体 The calculation formula is:

[0093]

[0094] Among them, Q 外脊 is the quality factor of the outer spine of the yak beef sample, Q 上脑 Q is the quality factor of the upper brain of yak beef sample, 肩肉is the quality factor of the shoulder meat of the yak beef sample, Q 大黄瓜条 Q is the quality factor of the cucumber strips of yak beef sample, 臀肉 is the quality factor of the buttocks of yak beef samples, Q 腱子 is the quality coefficient of the tendon part of the meat (yak) beef sample, η 1 -η 6 They are the quality factors corresponding to different parts respectively.

[0095] By comprehensively considering the quality coefficients of various parts such as the outer spine, upper brain, shoulder meat, cucumber strips, buttocks and tendons, the average level and consistency of the overall meat quality of beef (yak) cattle can be reflected, ensuring the representativeness of the evaluation results. At the same time, by assigning corresponding quality factors to each part, this method can also reflect the difference in the contribution of meat quality in different parts to the overall quality, enhancing the accuracy of the evaluation. In addition, this calculation method helps to identify parts with outstanding meat quality or that need improvement, providing a specific direction for the feeding management and genetic improvement of beef (yak) cattle.

[0096] Further, a meat (yak) beef sample is obtained, including:

[0097] Obtain beef samples from several similar beef (yak) cattle raised in different geographical conditions, the number of regions is n, and the number of beef (yak) cattle individuals selected from each region is m;

[0098] The average quality factor Q of a type of meat (yak) beef samples total_avg The calculation formula is:

[0099]

[0100]

[0101] Among them, Q total_avg is the overall average quality coefficient of the same type of beef (yak) cattle under different regional conditions, Q i_avg is the average quality coefficient of m beef (yak) cattle under the i-th regional conditions, Q j is the quality coefficient of the jth beef (yak) sample under a certain geographical condition, ω 1 -ω n They represent the feeding method coefficients corresponding to different regions.

[0102] By obtaining beef samples from a preset number of similar beef cattle raised under different geographical conditions and calculating the overall quality coefficient of such beef cattle, the potential impact of different regional environments on the quality of beef cattle can be revealed, providing a scientific basis for understanding how environmental factors affect beef cattle breeding and meat quality. Secondly, by comparing beef cattle from different regions, it is possible to identify which regions have more favorable breeding conditions for improving the quality of beef cattle, thereby providing guidance for optimizing breeding management and improving breeding efficiency; in addition, by analyzing the average quality of samples from multiple regions, this method can reduce the contingency that may be caused by a single sample and provide a more stable and reliable quality assessment.

[0103] At the same time, this method helps to discover the differences in the quality of beef (yak) cattle between regions, and provides a reference for the genetic improvement and breed optimization of beef (yak) cattle; finally, this comprehensive evaluation method can provide a scientific basis for the market positioning and brand building of hot pot beef (yak), enhance consumers' trust in the quality of beef (yak) beef, and improve the market competitiveness of beef (yak) beef. The calculation method of beef (yak) quality coefficient based on multi-regional samples not only improves the breadth and depth of the evaluation, but also provides data support for the sustainable development of the beef (yak) cattle breeding industry and the market promotion of meat products.

[0104] Accordingly, please refer to Figure 2 The second aspect of the embodiment of the present invention provides a hot pot meat (yak) beef quality analysis system, which is used to implement the above-mentioned meat (yak) beef quality analysis method, comprising:

[0105] A test result acquisition module 1 is used to obtain several preset types of meat quality test results of meat (yak) beef samples, the preset types including: protein content determination, fat content determination, moisture content determination, pH determination, water retention determination, muscle fiber diameter and sarcomere length determination, gel property determination, collagen content determination and / or type I and type III collagen content determination;

[0106] The quality coefficient calculation module 2 calculates the overall quality of the meat (yak) beef sample through the meat (yak) beef quality analysis model based on several preset types of meat quality test results to obtain the quality coefficient of the meat (yak) beef sample.

[0107] Furthermore, the calculation formula of the quality coefficient Q of the meat (yak) beef sample in the meat (yak) beef quality analysis model is:

[0108] Q=λ 1 ×PC+λ 2 ×FC+λ 3 ×MC+λ 4 ×pH+

[0109] λ5 ×WH+λ 6 ×FD -1 +λ 7 ×FL+λ 8 ×GC 2 +;

[0110] λ 9 ×CC+λ 10 ×(TIC×TIIIC)

[0111] Wherein, Q is the quality coefficient of the meat (yak) beef sample, PC is the measured value of protein content, FC is the measured value of fat content, MC is the measured value of water content, pH is the measured value of pH value, WH is the measured value of water retention, FD is the measured value of muscle fiber diameter, FL is the measured value of sarcomere length, GC is the measured value of gel property, CC is the measured value of collagen content, TIC is the measured value of type I collagen content, TIIIC is the measured value of type III collagen content, λ 1 -λ 10 are the weight coefficient values ​​of each preset type parameter respectively.

[0112] Further, the corresponding parts of the meat (yak) beef sample include: outer loin, top loin, shoulder, cucumber strips, rump and / or shank;

[0113] The quality coefficient calculation module is also used to calculate the monomer quality coefficient of meat (yak) beef based on the quality coefficients of different parts of meat (yak) beef.

[0114] Furthermore, the monomer quality coefficient Q of meat (yak) 整体 The calculation formula is:

[0115]

[0116] Among them, Q 外脊 is the quality factor of the outer spine of the yak beef sample, Q 上脑 Q is the quality factor of the upper brain of yak beef sample, 肩肉 is the quality factor of the shoulder meat of the yak beef sample, Q 大黄瓜条 Q is the quality factor of the cucumber strips of yak beef sample, 臀肉 is the quality factor of the buttocks of yak beef samples, Q 腱子 is the quality coefficient of the tendon part of the meat (yak) beef sample, η 1 -η 6 They are the quality factors corresponding to different parts respectively.

[0117] Furthermore, the beef (yak) samples include beef (yak) samples of several similar (yak) cattle raised under different regional conditions, the number of regions is n, and the number of beef (yak) cattle individuals selected from each region is m;

[0118] The average quality factor Q of a type of meat (yak) beef samples total_avg The calculation formula is:

[0119]

[0120]

[0121] Among them, Q total_avg is the overall average quality coefficient of the same type of beef (yak) cattle under different regional conditions, Q i_avg is the average quality coefficient of m beef (yak) cattle under the i-th regional conditions, Q j is the quality coefficient of the jth yak beef sample under certain regional conditions, ω 1 -ω n They represent the feeding method coefficients corresponding to different regions.

[0122] Correspondingly, the third aspect of an embodiment of the present invention also provides an electronic device, comprising: at least one processor; and a memory connected to the at least one processor; wherein the memory stores instructions that can be executed by the at least one processor, and the instructions are executed by the at least one processor so that the at least one processor executes the above-mentioned hot pot (yak) beef quality analysis method.

[0123] In addition, the fourth aspect of the embodiments of the present invention further provides a computer-readable storage medium on which computer instructions are stored, and when the instructions are executed by a processor, the above-mentioned hot pot (yak) beef quality analysis method is implemented.

[0124] The embodiment of the present invention aims to protect a method and system for analyzing the quality of shabu-shabu meat (yak) beef, comprising: obtaining a meat (yak) beef sample, and performing several preset types of meat quality tests on the meat (yak) beef sample, the preset types including: protein content determination, fat content determination, water content determination, pH determination, water retention determination, muscle fiber diameter and sarcomere length determination, gel property determination, collagen content determination and / or type I and type III collagen content determination; based on the results of several preset types of meat quality tests, the overall quality of the meat (yak) beef sample is calculated through a shabu-shabu meat (yak) beef quality analysis model to obtain the quality coefficient of the meat (yak) beef sample. The above technical scheme has the following effects:

[0125] 1. Through the integration of multiple preset types of meat quality analysis and testing, not only can the meat quality attributes of a single sample be evaluated, but also the quality coefficient reflecting the overall quality of hot pot beef can be calculated through the quality analysis model, thus providing an effective basis for the quality management and scientific selection of beef, ensuring the comprehensiveness and accuracy of meat quality evaluation;

[0126] 2. By comprehensively considering the quality coefficients of various parts such as the sirloin, top loin, shoulder meat, sirloin, rump meat and shank, the average level and consistency of the overall meat quality of the shabu-shabu beef can be reflected, ensuring the representativeness of the evaluation results;

[0127] 3. By obtaining beef (yak) samples from a preset number of similar cattle raised under multiple different geographical conditions and calculating the overall quality coefficient of this type of cattle, the potential impact of different geographical environments on cattle quality can be revealed, providing a scientific basis for understanding how environmental factors affect cattle breeding and meat quality.

[0128] Those skilled in the art will appreciate that the embodiments of the present application may be provided as methods, systems, or computer program products. Therefore, the present application may adopt the form of a complete hardware embodiment, a complete software embodiment, or an embodiment in combination with software and hardware. Moreover, the present application may adopt the form of a computer program product implemented in one or more computer-usable storage media (including but not limited to disk storage, CD-ROM, optical storage, etc.) that include computer-usable program code.

[0129] The present application is described with reference to the flowcharts and / or block diagrams of the methods, devices (systems), and computer program products according to the embodiments of the present application. It should be understood that each process and / or box in the flowchart and / or block diagram, as well as the combination of the processes and / or boxes in the flowchart and / or block diagram, can be implemented by computer program instructions. These computer program instructions can be provided to a processor of a general-purpose computer, a special-purpose computer, an embedded processor, or other programmable data processing device to generate a machine, so that the instructions executed by the processor of the computer or other programmable data processing device generate instructions for implementing the processes in the flowchart and / or block diagram. Figure 1 A process or multiple processes and / or boxes Figure 1 A device that provides the functions specified in a block or multiple blocks.

[0130] These computer program instructions may also be stored in a computer-readable memory capable of directing a computer or other programmable data processing device to operate in a specific manner, so that the instructions stored in the computer-readable memory produce an article of manufacture comprising an instruction device, which implements the process Figure 1 A process or multiple processes and / or boxes Figure 1 A function specified in one or more boxes.

[0131] These computer program instructions can also be loaded onto a computer or other programmable data processing device so that a series of operating steps are executed on the computer or other programmable device to produce a computer-implemented process, thereby providing instructions for implementing the process. Figure 1 A process or multiple processes and / or boxes Figure 1 The steps for the functions specified in one or more boxes.

[0132] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the above embodiments, ordinary technicians in the relevant field should understand that the specific implementation methods of the present invention can still be modified or replaced by equivalents. Any modification or equivalent replacement that does not depart from the spirit and scope of the present invention should be covered within the scope of protection of the claims of the present invention.

Claims

1. A method for analyzing the quality of hot pot (yak) beef, characterized in that: The steps include: Obtaining a meat (yak) beef sample, and performing several preset types of meat quality tests on the meat (yak) beef sample, wherein the preset types include: protein content determination, fat content determination, water content determination, pH determination, water retention capacity determination, muscle fiber diameter and sarcomere length determination, gel property determination, collagen content determination and / or type I and type III collagen content determination; Based on the meat quality test results of the preset types, the overall quality of the meat (yak) beef sample is calculated by the hot pot meat (yak) beef quality analysis model to obtain the quality coefficient of the meat (yak) beef sample.

2. The method for analyzing the quality of hot pot (yak) beef according to claim 1, characterized in that: The calculation formula of the quality coefficient Q of the meat (yak) beef sample in the hot pot meat (yak) beef quality analysis model is: Wherein, Q is the quality coefficient of the meat (yak) beef sample, PC is the measured value of protein content, FC is the measured value of fat content, MC is the measured value of water content, pH is the measured value of pH value, WH is the measured value of water retention, FD is the measured value of muscle fiber diameter, FL is the measured value of sarcomere length, GC is the measured value of gel property, CC is the measured value of collagen content, TIC is the measured value of type I collagen content, TIIIC is the measured value of type III collagen content, λ1-λ 10 are the weight coefficient values ​​of each preset type parameter respectively.

3. The method for analyzing the quality of hot pot (yak) beef according to claim 2, characterized in that: The method of obtaining a meat (yak) beef sample comprises: Obtain several beef samples from different parts of the same beef (yak), wherein the different parts include the outer loin, upper brain, shoulder, sirloin, rump and / or shank of the beef; Based on the quality coefficients of several meat (yak) beef samples from different parts, the monomer quality coefficient of the meat (yak) beef sample is calculated.

4. The method for analyzing the quality of hot pot (yak) beef according to claim 3, characterized in that: The monomer quality coefficient Q of the beef 整体 The calculation formula is: Among them, Q 外脊 is the quality factor of the outer spine of the yak beef sample, Q 上脑 Q is the quality factor of the upper brain of yak beef sample, 肩肉 Quality factor of the shoulder meat of yak beef sample, Q 大黄瓜条 Q is the quality factor of the cucumber strips of yak beef sample, 臀肉 is the quality factor of the buttocks of yak beef samples, Q 腱子 is the quality coefficient of the tendon part of the yak beef sample, and η1-η6 are the quality factors corresponding to different parts.

5. The method for analyzing the quality of hot pot (yak) beef according to any one of claims 1 to 4, characterized in that: The method of obtaining a meat (yak) beef sample comprises: Obtain beef samples of several cattle (yak) of the same type raised in different regions, where the number of regions is n and the number of cattle individuals selected from each region is m; The average quality coefficient Q of a class of meat (yak) beef samples total_avg The calculation formula is: Among them, Q total_avg is the overall average quality coefficient of the same type of beef in different geographical conditions, Q i_avg is the average quality coefficient of m beef stews under the i-th region, Q j is the quality coefficient of the jth beef (yak) sample under certain regional conditions, ω1-ω n They represent the feeding method coefficients corresponding to different regions.

6. A hot pot (yak) beef quality analysis system, characterized in that: The method for analyzing the quality of hot pot (yak) beef according to any one of claims 1 to 5 comprises: A test result acquisition module, which is used to obtain several preset types of meat quality test results of the meat (yak) beef sample, the preset types including: protein content determination, fat content determination, moisture content determination, pH determination, water retention determination, muscle fiber diameter and sarcomere length determination, gel property determination, collagen content determination and / or type I and type III collagen content determination; The quality coefficient calculation module calculates the overall quality of the meat (yak) beef sample based on the meat quality test results of the preset types through the shabu-shabu meat (yak) beef quality analysis model to obtain the quality coefficient of the meat (yak) beef sample.

7. The hot pot (yak) beef quality analysis system according to claim 6, characterized in that: The calculation formula of the quality coefficient Q of the meat (yak) beef sample in the hot pot meat (yak) beef quality analysis model is: Q=λ1×PC+λ2×FC+λ3×MC+λ4×pH+ λ5×WH+λ6×FD -1 +λ7×FL+λ8×GC 2 +; λ9×CC+λ 10 ×(TIC×TIIIC) Wherein, Q is the quality coefficient of the meat (yak) beef sample, PC is the measured value of protein content, FC is the measured value of fat content, MC is the measured value of water content, pH is the measured value of pH value, WH is the measured value of water retention, FD is the measured value of muscle fiber diameter, FL is the measured value of sarcomere length, GC is the measured value of gel property, CC is the measured value of collagen content, TIC is the measured value of type I collagen content, TIIIC is the measured value of type III collagen content, λ1-λ 10 are the weight coefficient values ​​of each preset type parameter respectively.

8. The hot pot (yak) beef quality analysis system according to claim 7, characterized in that: The corresponding parts of the meat (yak) beef sample include: outer loin, upper brain, shoulder, cucumber strips, rump and / or shank; The shabu-shabu quality coefficient calculation module is also used to calculate the individual quality coefficient of the beef based on the quality coefficients of different parts of the beef.

9. The hot pot (yak) beef quality analysis system according to claim 8, characterized in that: The monomer quality coefficient Q of the beef 整体 The calculation formula is: Among them, Q 外脊 is the quality factor of the outer spine of the yak beef sample, Q 上脑 Q is the quality factor of the upper brain of yak beef sample, 肩肉 is the quality factor of the shoulder meat of the yak beef sample, Q 大黄瓜条 Q is the quality factor of the cucumber strips of yak beef sample, 臀肉 is the quality factor of the buttocks of yak beef samples, Q 腱子 is the quality coefficient of the tendon part of the yak beef sample, and η1-η6 are the quality factors corresponding to different parts.

10. The hot pot (yak) beef quality analysis system according to any one of claims 6 to 9, characterized in that: The yak beef samples include yak beef samples of several similar cattle raised in different regions, the number of regions is n, and the number of cattle individuals selected from each region is m; The average quality coefficient Q of a class of meat (yak) beef samples total_avg The calculation formula is: Among them, Q total_avg is the overall average quality coefficient of the same type of beef in different geographical conditions, Q i_avg is the average quality coefficient of m cattle under the i-th regional condition, Q j is the quality coefficient of the jth beef (yak) sample under certain regional conditions, ω1-ω n They represent the feeding method coefficients corresponding to different regions.

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