Method for evaluating taste quality of boiled beef and yak meat

Abstract

The invention discloses a method for evaluating taste quality of instant-boiled beef (yak). The method comprises the following steps: acquiring physical and chemical quality values of a beef (yak) sample; obtaining rinsing conditions corresponding to the physical and chemical quality values on the basis of a rinsing meat (yak) beef quality analysis model; after the meat (yak) beef sample is rinsed according to rinsing conditions, the taste evaluation mean value of the meat (yak) beef sample is obtained through an electronic nose and an electronic tongue; and calculating the taste quality evaluation result of the instant-boiling treatment of the meat (Maoxie) beef sample in combination with the physicochemical quality value and the taste evaluation mean value. By combining the physicochemical quality value and the taste evaluation mean value to evaluate the taste and quality of the rinsed beef (yak), not only is the inherent physicochemical quality of the meat considered, but also the detection result of the rinsed beef (yak) by the electronic nose and the electronic tongue is considered, so that the evaluation result is closer to the market and consumer demands, and the market competitiveness is improved. The powerful data support is provided for the quality control and the product improvement of the meat (yak) beef.

Description

Technical Field

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

[0002] In recent years, the processing of meat (yak) beef products is still limited to the primary stage. The most common products on the market are meat (yak) jerky and braised meat (yak) beef produced by family workshops. These products are not only limited in production scale, but also relatively single in variety. There is a lack of special products with unique appeal. Most of them are self-produced and self-sold, resulting in generally low output value and commodity rate. More importantly, cattle industry operators generally lack brand awareness and lack effective market promotion and marketing strategies, making it difficult for even high-quality meat (yak) beef to form a competitive advantage with yellow (yak) beef in terms of price. At present, research on the evaluation method of meat (yak) beef processing suitability is still scarce at home and abroad. Research on the processing suitability of different cuts of meat (yak) beef is still insufficient, which makes it difficult to accurately define the value difference of meat (yak) beef in various parts, which in turn hinders the realization of the principle of high quality and high price.

[0003] For many years, sensory evaluation has been the main means of evaluating food quality. However, the inherent subjectivity of this method makes its results easily affected by factors such as the evaluator's physical condition and emotional fluctuations. In addition, the evaluation process is time-consuming and inefficient. Summary of the invention

[0004] The purpose of the embodiment of the present invention is to provide a method for evaluating the taste quality of shabu-shabu meat (yak) beef. The taste and quality of shabu-shabu meat (yak) beef are evaluated by combining the physical and chemical quality value and the taste evaluation mean. Not only the intrinsic quality of the meat is taken into account, but also the detection results of the electronic nose and the electronic tongue are taken into account, so that the evaluation results are closer to the market and consumer needs, and provide strong data support for the quality control and product improvement of shabu-shabu meat (yak) beef.

[0005] In order to solve the above technical problems, a first aspect of an embodiment of the present invention provides a method for evaluating the taste quality of hot pot (yak) beef, comprising the following steps:

[0006] Obtain the physical and chemical quality values ​​of meat (yak) beef samples;

[0007] Based on the shabu-shabu meat (yak) beef quality analysis model, obtaining shabu-shabu conditions corresponding to the physical and chemical quality values;

[0008] After the meat (yak) beef sample is shabu-shabu treated according to the shabu-shabu conditions, the taste evaluation mean of the meat (yak) beef sample is obtained by using an electronic nose and an electronic tongue;

[0009] The taste quality evaluation result of the shabu-shabu processing of the meat (yak) beef sample is calculated by combining the physical and chemical quality value and the taste evaluation mean value.

[0010] Furthermore, the physical and chemical quality values ​​of the meat (yak) beef sample are obtained, including:

[0011] Obtaining respectively the fat content measurement value, water retention measurement value, muscle fiber diameter and sarcomere length measurement value, gel property measurement value, collagen content measurement value and / or type I and type III collagen content measurement value of the meat (yak) beef sample;

[0012] The physical and chemical quality value of the meat (yak) beef sample is calculated based on the fat content measurement value, water retention measurement value, muscle fiber diameter and sarcomere length measurement value, gel property measurement value, collagen content measurement value and / or type I and type III collagen content measurement value.

[0013] Furthermore, the calculation formula of the physical and chemical quality value QI of the meat (yak) beef sample is:

[0014]

[0015] Among them, α1-α7 are the weight coefficient values ​​of the corresponding parameter types, β1-β6 are the weight index values ​​of the corresponding parameter types, FC is the fat content measurement value, FD is the muscle fiber diameter measurement value, WHC is the water retention measurement value, FL is the sarcomere length measurement value, L max is the maximum value of muscle fiber length, GC is the gel property measurement value, G max is the maximum value of gel properties, CC is the measured value of collagen content, TIC is the measured value of type I collagen content, and TIIIC is the measured value of type III collagen content.

[0016] Furthermore, the hot pot (yak) beef quality analysis model is used to obtain hot pot conditions corresponding to the physical and chemical quality values, including:

[0017] Determine the shabu-shabu processing conditions of the meat (yak) beef sample according to the measured values ​​of fat content, water retention, muscle fiber diameter and sarcomere length, gel property, collagen content and / or type I and type III collagen content;

[0018] The shabu-shabu treatment conditions include: shabu-shabu time, shabu-shabu temperature and slice thickness of the meat (yak) beef sample.

[0019] Further, the obtaining of the taste evaluation mean of the meat (yak) beef sample comprises:

[0020] Obtaining taste scores of several groups of electronic noses and electronic tongues for the shabu-shabu processed yak beef samples;

[0021] After performing outlier removal processing on several groups of the taste score values, the taste evaluation mean of the remaining taste score values ​​is calculated.

[0022] Furthermore, the taste score includes: a basic taste score, a freshness score, a volatile flavor score and an overall taste score;

[0023] The step of obtaining taste scores of the shabu-shabu processed yak beef samples by a plurality of electronic noses and electronic tongues comprises:

[0024] Respectively obtaining the basic taste score, freshness score, volatile flavor score and overall taste score of the yak beef sample after the shabu-shabu treatment by the several groups of electronic noses and electronic tongues;

[0025] Based on the basic taste score value, freshness score value, volatile flavor score value and overall taste score value, the taste evaluation mean of the meat (yak) beef sample is calculated.

[0026] Furthermore, the calculation formula for the taste evaluation mean of the meat (yak) beef samples is:

[0027]

[0028] Among them, SEV total is the mean taste evaluation of the meat (yak) beef sample, n is the number of the electronic nose and electronic tongue, SEV i is the sensory evaluation value of the i-th group of electronic nose and electronic tongue, FS i is the basic taste score of the i-th group of electronic noses and electronic tongues, TS i Score the freshness of the electronic nose and electronic tongue of the i-th group, JS i The volatile flavor score of the i-th group of electronic noses and electronic tongues, OMS i is the overall taste score of the i-th group of electronic noses and electronic tongues, and σ1-σ4 are the weight coefficients of flavor, tenderness, juiciness and overall taste, respectively.

[0029] Furthermore, the calculation formula for the taste evaluation mean of the meat (yak) beef samples is:

[0030]

[0031] Among them, SEV total is the mean taste evaluation of the meat (yak) beef sample, n is the number of the electronic nose and electronic tongue, FS avg The mean flavor score of the electronic nose and electronic tongue of all groups, TSavg The average tenderness and flavor score of all groups of electronic noses and electronic tongues, JS avg The mean juiciness score of the electronic nose and electronic tongue in all groups, OMS avg SEV is the average overall taste score of all electronic noses and electronic tongues in all groups. i is the sensory evaluation value of the i-th group of electronic nose and electronic tongue, FS i is the basic taste score of the i-th group of electronic noses and electronic tongues, TS i Score the freshness of the electronic nose and electronic tongue of the i-th group, JS i The volatile flavor score of the i-th group of electronic noses and electronic tongues, OMS i is the overall taste score of the i-th group of electronic noses and electronic tongues, σ1-σ4 are the weight coefficients of flavor, tenderness, juiciness and overall taste, N1-N4 are the nonlinear contribution factors corresponding to each parameter, are the interaction coefficients of each parameter.

[0032] Furthermore, the taste quality evaluation result FQE of the meat (yak) beef sample shabu-shabu treatment is final The calculation formula is:

[0033] FQ final =ε1×QI+ε2×SEV total ;

[0034] Among them, ε1 is the weight coefficient of the physical and chemical quality value QI, ε2 is the taste evaluation mean SEV total The weight coefficient of .

[0035] 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 taste quality evaluation method.

[0036] 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 taste quality evaluation method is implemented.

[0037] The above technical solution of the embodiment of the present invention has the following beneficial technical effects:

[0038] 1. The taste and quality of hot pot beef (yak) are evaluated by combining the physical and chemical quality values ​​and the taste evaluation mean values. This not only takes into account the intrinsic quality of the meat, but also takes into account the test results of the electronic nose and electronic tongue, making the evaluation results closer to the market and consumer needs, and providing strong data support for the quality control and product improvement of beef (yak);

[0039] 2. Through the physical and chemical analysis of the taste and quality of hot pot (yak) beef, the composition of the meat can be deeply analyzed, the deviation of subjective evaluation can be reduced, the consistency and reliability of evaluation can be improved, and a more objective food quality assurance can be provided to consumers;

[0040] 3. By conducting multiple sets of electronic nose and electronic tongue taste tests on the taste and quality of hot pot meat (yak) beef, the multi-dimensional taste test results of meat are comprehensively evaluated, which can capture subtle differences that may be difficult to quantify through physical and chemical analysis, thereby more comprehensively evaluating the overall quality of meat (yak) beef samples. BRIEF DESCRIPTION OF THE DRAWINGS

[0041] Figure 1 The present invention provides a flowchart of a method for evaluating the taste quality of shabu-shabu (yak) beef provided by an embodiment of the present invention. DETAILED DESCRIPTION

[0042] 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.

[0043] The method for evaluating the taste quality of hot pot beef (yak) is applicable to both common beef (yak) and beef (yak) in plateau areas.

[0044] 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.

[0045] Please refer to Figure 1Based on the above-mentioned shabu-shabu processed meat (yak) beef sample, a first aspect of the embodiment of the present invention provides a shabu-shabu processed meat (yak) beef taste quality evaluation method, comprising the following steps:

[0046] Step S100, obtaining the physical and chemical quality values ​​of the meat (yak) beef sample.

[0047] Step S200, based on the shabu-shabu meat (yak) beef quality analysis model, obtaining shabu-shabu conditions corresponding to the physical and chemical quality values.

[0048] Step S300, after the meat (yak) beef sample is shabu-shabu processed according to the shabu-shabu conditions, the taste evaluation mean of the meat (yak) beef sample is obtained through the electronic nose and the electronic tongue.

[0049] Step S400, combining the physical and chemical quality value and the taste evaluation mean value, and calculating the taste quality evaluation result of the shabu-shabu processing of the meat (yak) beef sample.

[0050] The above evaluation method evaluates the taste and quality of shabu-shabu beef by combining the physical and chemical quality values ​​and the taste evaluation mean. It not only takes into account the intrinsic quality of the meat, but also takes into account the detection results of the electronic nose and electronic tongue, making the evaluation results closer to the market and consumer needs, and providing strong data support for the quality control and product improvement of yak beef.

[0051] Specifically, in a specific implementation of the embodiment of the present invention, the step S100 of obtaining the physical and chemical quality value of the meat (yak) beef sample specifically includes:

[0052] Step S100, respectively obtaining the fat content measurement value, water retention measurement value, muscle fiber diameter and sarcomere length measurement value, gel property measurement value, collagen content measurement value and / or type I and type III collagen content measurement value of the meat (yak) beef sample.

[0053] Step S100, calculating the physical and chemical quality value of the meat (yak) beef sample based on the fat content measurement value, water retention measurement value, muscle fiber diameter and sarcomere length measurement value, gel property measurement value, collagen content measurement value and / or type I and type III collagen content measurement value.

[0054] By comprehensively measuring multiple key physical and chemical indicators of meat (yak) beef samples, such as fat content, water retention, muscle fiber diameter and sarcomere length, gel properties, collagen content, and type I and type III collagen content, a comprehensive and in-depth meat quality evaluation framework is provided, which can analyze the physical and chemical properties of meat from multiple dimensions to ensure the comprehensiveness and accuracy of the evaluation results.

[0055] Furthermore, the calculation formula of the physical and chemical quality value QI of the meat (yak) beef sample is:

[0056]

[0057] Among them, α1-α7 are the weight coefficient values ​​of the corresponding parameter types, β1-β6 are the weight index values ​​of the corresponding parameter types, FC is the fat content measurement value, FD is the muscle fiber diameter measurement value, WHC is the water retention measurement value, FL is the sarcomere length measurement value, L max is the maximum value of muscle fiber length, GC is the gel property measurement value, G max is the maximum value of gel properties, CC is the measured value of collagen content, TIC is the measured value of type I collagen content, and TIIIC is the measured value of type III collagen content.

[0058] The weight coefficient value and weight index value in the above formula need to be determined by fitting through experience and historical test values.

[0059] Furthermore, in step S200, based on the shabu-shabu meat (yak) beef quality analysis model, obtaining the shabu-shabu conditions corresponding to the physical and chemical quality values ​​includes:

[0060] The shabu-shabu processing conditions of the shabu-shabu processed meat (yak) beef sample are determined based on the measured values ​​of fat content, water retention capacity, muscle fiber diameter and sarcomere length, gel property, collagen content and / or type I and type III collagen content.

[0061] The shabu-shabu processing conditions include: shabu-shabu time, shabu-shabu temperature and slice thickness of the meat (yak) beef sample.

[0062] Through the shabu-shabu meat (yak) beef quality analysis model, the optimal shabu-shabu processing conditions are determined according to the physical and chemical quality values ​​of the meat (yak) beef samples, and the cooking parameters can be adjusted individually to adapt to different meat characteristics, thereby optimizing the final edible quality. By considering multiple key indicators such as fat content, water retention, muscle fiber diameter and sarcomere length, gel properties and collagen content, the model can accurately calculate the shabu-shabu time, temperature and slice thickness suitable for each batch of meat (yak) beef samples, which not only improves cooking efficiency and ensures the tenderness and juiciness of the meat, but also through scientific cooking parameter settings, it can retain the nutritional components of the meat and improve the taste to the greatest extent, meeting consumers' expectations for high-quality meat products.

[0063] In a specific implementation of the embodiment of the present invention, obtaining the taste evaluation mean of the meat (yak) beef sample in step S300 includes:

[0064] Step S310, obtaining taste scores of several groups of electronic noses and electronic tongues for the shabu-shabu processed yak beef samples.

[0065] Step S320, after performing outlier removal processing on a number of taste score values, the taste evaluation mean of the remaining taste score values ​​is calculated.

[0066] By obtaining the taste scores of the shabu-shabu processed meat (yak) beef samples from multiple electronic noses and electronic tongues, and then removing outliers and calculating the mean of the taste evaluation, the subjective feelings of multiple evaluators can be integrated to obtain a more objective and reliable taste evaluation result. By removing outliers, the influence of individual extreme evaluations on the overall evaluation results can be eliminated, ensuring the accuracy and fairness of the evaluation. This method not only improves the scientificity and effectiveness of the evaluation, but also provides an important basis for product quality improvement and market positioning through the calculation of the mean.

[0067] Specifically, the taste score includes: basic taste score, freshness score, volatile flavor score and overall taste score.

[0068] The step S310 of obtaining the taste scores of several groups of electronic noses and electronic tongues for the shabu-shabu processed meat (yak) beef samples includes:

[0069] Step S311, respectively obtaining the basic taste score, freshness score, volatile flavor score and overall taste score of several groups of electronic noses and electronic tongues for the shabu-shabu processed meat (yak) beef samples.

[0070] By carefully breaking down the taste evaluation into four dimensions: basic taste score, freshness score, volatile flavor score and overall taste score, the sensory evaluation of meat (yak) beef samples is ensured to be more comprehensive and detailed. The electronic nose and electronic tongue give specific feedback on the different detection attributes of meat (yak) beef, thereby more accurately capturing the performance of the product at each sensory level.

[0071] Step S312, calculating the taste evaluation mean of the meat (yak) beef sample based on the basic taste score, freshness score, volatile flavor score and overall taste score.

[0072] Combining the above-mentioned sub-item scores to calculate the average taste evaluation value not only improves the comprehensiveness of the evaluation, but also makes the evaluation results more balanced and objective. It can more accurately identify and optimize the evaluation defects that may exist in the cooking process of meat (yak) beef, and also provides consumers with a clear quality reference.

[0073] After obtaining multiple groups of electronic nose and electronic tongue scoring results, the taste evaluation mean of the current batch can be calculated in two ways.

[0074] For example, in an optional embodiment, the calculation formula for the taste evaluation mean of meat (yak) beef samples is:

[0075]

[0076] Among them, SEV total is the mean taste evaluation of yak beef samples, n is the number of electronic noses and electronic tongues, SEV i is the sensory evaluation value of the i-th group of electronic nose and electronic tongue, FS i is the basic taste score of the i-th group of electronic noses and electronic tongues, TS i Score the freshness of the electronic nose and electronic tongue of the i-th group, JS i The volatile flavor score of the i-th group of electronic noses and electronic tongues, OMS i is the overall taste score of the i-th group of electronic noses and electronic tongues, and σ1-σ4 are the weight coefficients of flavor, tenderness, juiciness and overall taste, respectively.

[0077] In another optional embodiment, the calculation formula for the taste evaluation mean of meat (yak) beef samples is:

[0078]

[0079] Among them, SEV total is the mean taste evaluation of yak beef samples, n is the number of electronic noses and electronic tongues, FS avg The mean flavor score of the electronic nose and electronic tongue of all groups, TS avg The average tenderness and flavor score of all groups of electronic noses and electronic tongues, JS avg The mean juiciness score of the electronic nose and electronic tongue in all groups, OMS avg SEV is the average overall taste score of all electronic noses and electronic tongues in all groups. i is the sensory evaluation value of the i-th group of electronic nose and electronic tongue, FS i is the basic taste score of the i-th group of electronic noses and electronic tongues, TS i Score the freshness of the electronic nose and electronic tongue of the i-th group, JS i The volatile flavor score of the i-th group of electronic noses and electronic tongues, OMS i is the overall taste score of the i-th group of electronic noses and electronic tongues, σ1-σ4 are the weight coefficients of the basic taste score, freshness score, volatile flavor score and overall taste score, N1-N4 are the nonlinear contribution factors corresponding to each parameter, are the interaction coefficients of each parameter.

[0080] Finally, the taste quality evaluation result FQE of the meat (yak) beef sample in step S400 is final The calculation formula is:

[0081] FQ final=ε1×QI+ε2×SEV total ;

[0082] Among them, ε1 is the weight coefficient of the physical and chemical quality value QI, and ε2 is the taste evaluation mean SEV total The weight coefficient of .

[0083] The above calculation process realizes a multi-dimensional comprehensive evaluation of the quality of meat (yak) beef. By repeatedly adjusting the setting of weight coefficients, the physical and chemical indicators and sensory attributes can be balanced according to actual needs and importance, ensuring that the evaluation results are both scientific and in line with the actual feelings of consumers. The present invention provides a flexible and adjustable evaluation system that allows the relative importance of physical and chemical and sensory factors to be adjusted according to different eating scenarios or consumer preferences.

[0084] The present invention combines objective physicochemical analysis and subjective sensory evaluation to form a comprehensive and integrated evaluation system. First, by obtaining the physicochemical quality values ​​of meat (yak) beef samples, the scientificity and accuracy of the evaluation are ensured, avoiding the subjective bias and instability that may be caused by relying solely on artificial senses. Secondly, based on the shabu-shabu meat (yak) beef quality analysis model, the corresponding shabu-shabu conditions are obtained, which provides standardized guidance for the cooking of meat (yak) beef, and helps to maintain the consistency and predictability of food quality. Thirdly, the taste evaluation mean is obtained by electronic nose and electronic tongue, which supplements the dimension of taste detection of equipment and increases the practicality and market adaptability of the evaluation. Finally, the physicochemical quality value and the taste evaluation mean are combined to calculate the taste quality evaluation result, which improves the accuracy and reliability of the evaluation.

[0085] In addition, the comprehensive evaluation results can more comprehensively reflect the edible quality of yak beef, help catering companies or consumers make more accurate food choices, and provide strong data support for product development and improvement.

[0086] 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 taste quality evaluation method.

[0087] 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 taste quality evaluation method is implemented.

[0088] The embodiment of the present invention aims to protect a method for evaluating the taste quality of shabu-shabu meat (yak) beef, comprising the following steps: obtaining the physical and chemical quality value of the meat (yak) beef sample; obtaining the shabu-shabu conditions corresponding to the physical and chemical quality value based on the shabu-shabu meat (yak) beef quality analysis model; obtaining the taste evaluation mean of the meat (yak) beef sample after the shabu-shabu treatment of the meat (yak) beef sample; and calculating the taste quality evaluation result of the shabu-shabu treatment of the meat (yak) beef sample by combining the physical and chemical quality value and the taste evaluation mean. The above technical solution has the following effects:

[0089] 1. The taste and quality of hot pot beef (yak) are evaluated by combining the physical and chemical quality values ​​and the taste evaluation mean values. This not only takes into account the intrinsic quality of the meat, but also takes into account the test results of the electronic nose and electronic tongue, making the evaluation results closer to the market and consumer needs, and providing strong data support for the quality control and product improvement of beef (yak);

[0090] 2. Through the physical and chemical analysis of the taste and quality of hot pot (yak) beef, the composition of the meat can be deeply analyzed, the deviation of subjective evaluation can be reduced, the consistency and reliability of evaluation can be improved, and a more objective food quality assurance can be provided to consumers;

[0091] 3. By conducting multiple sets of electronic nose and electronic tongue taste tests on the taste and quality of hot pot meat (yak) beef, the multi-dimensional taste test results of meat are comprehensively evaluated, which can capture subtle differences that may be difficult to quantify through physical and chemical analysis, thereby more comprehensively evaluating the overall quality of meat (yak) beef samples.

[0092] 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.

[0093] 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.

[0094] 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 including 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.

[0095] 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.

[0096] 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 evaluating the taste quality of hot pot (yak) beef, characterized in that: The steps include: Obtain the physical and chemical quality values ​​of meat (yak) beef samples; Based on the shabu-shabu meat (yak) beef quality analysis model, obtaining shabu-shabu conditions corresponding to the physical and chemical quality values; After the meat (yak) beef sample is shabu-shabu treated according to the shabu-shabu conditions, the taste evaluation mean of the meat (yak) beef sample is obtained by using an electronic nose and an electronic tongue; The taste quality evaluation result of the shabu-shabu processing of the meat (yak) beef sample is calculated by combining the physical and chemical quality value and the taste evaluation mean value.

2. The method for evaluating the taste quality of hot pot (yak) beef according to claim 1, characterized in that: The method of obtaining the physical and chemical quality values ​​of the meat (yak) beef sample includes: Obtaining respectively the fat content measurement value, water retention measurement value, muscle fiber diameter and sarcomere length measurement value, gel property measurement value, collagen content measurement value and / or type I and type III collagen content measurement value of the meat (yak) beef sample; The physical and chemical quality value of the meat (yak) beef sample is calculated based on the fat content measurement value, water retention measurement value, muscle fiber diameter and sarcomere length measurement value, gel property measurement value, collagen content measurement value and / or type I and type III collagen content measurement value.

3. The method for evaluating the taste quality of hot pot (yak) beef according to claim 2, characterized in that: The calculation formula of the physical and chemical quality value QI of the meat (yak) beef sample is: Among them, α1-α7 are the weight coefficient values ​​of the corresponding parameter types, β1-β6 are the weight index values ​​of the corresponding parameter types, FC is the fat content measurement value, FD is the muscle fiber diameter measurement value, WHC is the water retention measurement value, FL is the sarcomere length measurement value, L max is the maximum value of muscle fiber length, GC is the gel property measurement value, G max is the maximum value of gel properties, CC is the measured value of collagen content, TIC is the measured value of type I collagen content, and TIIIC is the measured value of type III collagen content.

4. The method for evaluating the taste quality of hot pot (yak) beef according to claim 2, characterized in that: The hot pot (yak) beef quality analysis model is used to obtain hot pot conditions corresponding to the physical and chemical quality values, including: Determine the shabu-shabu processing conditions of the meat (yak) beef sample according to the measured values ​​of fat content, water retention, muscle fiber diameter and sarcomere length, gel property, collagen content and / or type I and type III collagen content; The shabu-shabu processing conditions include: shabu-shabu time, shabu-shabu temperature and slice thickness of the meat (yak) beef sample.

5. The method for evaluating the taste quality of hot pot (yak) beef according to claim 1, characterized in that: The step of obtaining the taste evaluation mean of the meat (yak) beef sample comprises: Obtaining taste scores of several groups of the meat (yak) beef samples after being rinsed by several groups of electronic noses and electronic tongues; After performing outlier removal processing on a number of the taste score values, the taste evaluation mean of the remaining taste score values ​​is calculated.

6. The method for evaluating the taste quality of hot pot (yak) beef according to claim 5, characterized in that: The taste score includes: basic taste score, freshness score, volatile flavor score and overall taste score; The step of obtaining the taste scores of the shabu-shabu processed yak beef samples by the electronic noses and the electronic tongues comprises: Respectively obtaining the basic taste score, freshness score, volatile flavor score and overall taste score of the meat (yak) beef sample after the shabu-shabu process by the several groups of electronic noses and electronic tongues; Based on the basic taste score value, freshness score value, volatile flavor score value and overall taste score value, the taste evaluation mean of the meat (yak) beef sample is calculated.

7. The method for evaluating the taste quality of hot pot (yak) beef according to claim 6, characterized in that: The calculation formula for the taste evaluation mean of the meat (yak) beef samples is: Among them, SEV total is the mean taste evaluation of the meat (yak) beef sample, n is the number of the electronic nose and electronic tongue, SEV i is the sensory evaluation value of the i-th group of electronic nose and electronic tongue, FS i is the basic taste score of the i-th group of electronic noses and electronic tongues, TS i Score the freshness of the electronic nose and electronic tongue of the i-th group, JS i The volatile flavor score of the i-th group of electronic noses and electronic tongues, OMS i is the overall taste score of the i-th group of electronic noses and electronic tongues, and σ1-σ4 are the weight coefficients of flavor, tenderness, juiciness and overall taste, respectively.

8. The method for evaluating the taste quality of hot pot (yak) beef according to claim 6, characterized in that: The calculation formula for the taste evaluation mean of the meat (yak) beef samples is: Among them, SEV total is the mean taste evaluation of the meat (yak) beef sample, n is the number of the electronic nose and electronic tongue groups, FS avg The mean flavor score of the electronic nose and electronic tongue of all groups, TS avg The average tenderness and flavor score of all groups of electronic noses and electronic tongues, JS avg The mean juiciness score of the electronic nose and electronic tongue in all groups, OMS avg SEV is the average overall taste score of all electronic noses and electronic tongues in all groups. i is the sensory evaluation value of the i-th group of electronic nose and electronic tongue, FS i is the basic taste score of the i-th group of electronic noses and electronic tongues, TS i Score the freshness of the electronic nose and electronic tongue of the i-th group, JS i The volatile flavor score of the i-th group of electronic noses and electronic tongues, OMS i is the overall taste score of the i-th group of electronic noses and electronic tongues, σ1-σ4 are the weight coefficients of flavor, tenderness, juiciness and overall taste, N1-N4 are the nonlinear contribution factors corresponding to each parameter, are the interaction coefficients of each parameter.

9. The method for evaluating the taste quality of hot pot (yak) beef according to any one of claims 1 to 8, characterized in that: The taste quality evaluation results of the meat (yak beef) sample processed by hot pot FQE final The calculation formula is: FQE final =ε1×QI+ε2×SEV total ; Among them, ε1 is the weight coefficient of the physical and chemical quality value QI, ε2 is the taste evaluation mean SEV total The weight coefficient of .

10. An electronic device, characterized in that: include: 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 method for evaluating the taste quality of hot pot (yak) beef as described in any one of claims 1-8.

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