A quality control method for livestock and poultry carcasses during precooling

Abstract

The present invention provides a quality control method for livestock and poultry carcasses during precooling, including cooling the carcasses with cold air at a temperature of 0°C-4°C; during the cooling process, the temperature of the carcasses is monitored, and the airflow intensity of the cold air is adjusted according to the temperature of the carcasses, and the airflow intensity adjustment method includes: when the carcasses enter the precooling warehouse, the airflow intensity is more than 70%; when the carcass temperature drops to 15-20°C, the airflow intensity is switched from more than 70% to 55-80%; when the carcass temperature drops to 5-10°C, the airflow intensity is switched from 55-80% to 30-65%. The quality control method provided by the present invention can achieve the uniform reduction of the temperature of the pig carcasses to below 7°C within 12 hours, or even within 9-10 hours, to meet the standard for delivery. The quality control method provided by the present invention can further use an intelligent system to accurately control parameters such as the temperature of the carcasses and the humidity of the precooling warehouse to ensure food safety and improve the quality of meat.

Description

Technical Field

[0001] The invention relates to the technical field of cold chain logistics and food preservation, and in particular to a quality control method for livestock and poultry carcasses during a precooling process. Background Art

[0002] In order to ensure the safety and hygiene of meat, improve the quality of meat and extend the shelf life, after slaughtering livestock and poultry, their carcasses need to be pre-cooled in a pre-cooling warehouse. When the carcass temperature reaches below 7°C, it can be shipped out for transportation, storage, and sale. During the pre-cooling process, the temperature of the livestock and poultry carcasses needs to be controlled to avoid the temperature being too high or too low, which will cause the meat to be stale.

[0003] At present, traditional methods of precooling pig carcasses mainly rely on air convection or surface contact cooling in a low-temperature environment. However, with the continuous expansion of the use of large-scale precooling warehouses, these traditional methods have exposed a series of technical defects. First of all, slow cooling is one of the main problems of traditional methods. Due to uneven air circulation, it is difficult for the cold air in the precooling warehouse to reach the surface of each carcass quickly and evenly, especially when there are a large number of carcasses in the warehouse and they are densely stacked. This problem is particularly obvious. This uneven distribution of cold air will lead to insufficient cooling of the carcass, and the core temperature of some carcasses will be difficult to quickly reach the safe storage standard, which will affect the preservation of meat.

[0004] Secondly, traditional cooling methods have inaccuracies in temperature control. The cold air flow and temperature in the pre-cooling warehouse cannot usually be accurately adjusted in real time according to actual needs, which will cause the temperature of some carcasses to be too low or too high during the cooling process. On the one hand, insufficient cooling will lead to continued microbial activity, affecting food safety; on the other hand, overcooling will cause frostbite on the surface of the carcass, affecting the commercial value of the meat. Therefore, how to accurately control the temperature and air flow rate in the pre-cooling warehouse to achieve all-round and efficient cooling has become a technical problem that the industry urgently needs to solve.

[0005] In addition, maintaining the quality of livestock and poultry carcasses is also a key point that requires special attention during the pre-cooling process. Traditional pre-cooling warehouses lack accurate temperature and humidity monitoring systems, which can easily lead to water loss on the surface of the carcasses due to excessively dry air, also known as the "dry loss" problem, affecting the taste and freshness of the meat. This water loss not only reduces the quality of the meat, but may also shorten its shelf life and cause economic losses. At the same time, if the humidity in the pre-cooling warehouse is too high, it is easy to have excessive condensation water, causing the surface of the carcass to be too wet, which may cause problems such as mildew. Therefore, humidity control in the pre-cooling warehouse is also crucial. Summary of the invention

[0006] The first purpose of the present invention is to overcome the technical problem of slow cooling speed in the prior art, and provide a quality control method for livestock and poultry carcasses in the precooling process, comprising using cold air with a temperature of 0°C-4°C to cool the carcasses; during the cooling process, the temperature of the carcasses is monitored, and the airflow intensity of the cold air is adjusted according to the carcass temperature, and the specific method for adjusting the airflow intensity includes: When the carcass enters the pre-cooling warehouse, the air flow intensity is above 70%; When the carcass temperature drops to 15-20°C, the airflow intensity is switched from more than 70% to 55-80%; When the carcass temperature drops to 5-10° C., the airflow intensity is switched from 55-80% to 30-65%.

[0007] In a specific embodiment, the airflow intensity is determined according to the body shape characteristics of different livestock and poultry carcasses.

[0008] The quality control method provided by the present invention can achieve efficient cooling. Within 12 hours, or even within 9-10 hours, the temperature of the pig carcass can be uniformly reduced to below 7°C, reaching the standard for entering a cold storage.

[0009] In order to accurately control the airflow intensity and its switching, in some embodiments of the present invention, the cold air conditioning structure in the cold air conditioning system is controlled by an integrated intelligent control system to control the opening amplitude of the cold air injection structure, thereby achieving the adjustment of the airflow intensity; and in some embodiments of the present invention, the airflow intensity is monitored by an airflow sensor in the cold air conditioning system; in some embodiments of the present invention, the airflow intensity sensor is arranged at the injection point of the cold air.

[0010] In order to ensure that each carcass is covered by cold air, in the quality control method provided by the present invention, the spray angle of the cold air is 15-45°; and in some embodiments of the present invention, the arrangement density of the spray points of the cold air is 1-2 spray points / carcass. The quality control method provided by the present invention adopts the spray angle and arrangement density to maximize air flow, ensure that the cold air can evenly cover all parts of each carcass, and avoid the formation of cold air dead corners.

[0011] During the cooling process, the spray angle can be dynamically adjusted based on the placement of the carcasses, real-time temperature monitoring, environmental conditions (such as humidity) and intelligent algorithm control, further ensuring that each carcass is covered by cold air and avoiding cold air dead corners.

[0012] In order to further adjust the airflow intensity and injection angle of the cold air, and automatically and accurately control the temperature of the carcass, during the cooling process, the temperature of the carcass can be monitored by an intelligent monitoring system. The intelligent monitoring system is connected to the integrated intelligent control system. The integrated intelligent control system judges the temperature data fed back by the intelligent monitoring system and controls the cold air conditioning structure in the cold air conditioning system to control the opening amplitude of the cold air injection structure, thereby achieving the adjustment of the airflow intensity.

[0013] In some embodiments of the present invention, the intelligent monitoring system includes temperature sensors arranged on the carcass at least at key locations such as the entrance, exit and central area of ​​the pre-cooling store.

[0014] In some embodiments of the present invention, the intelligent monitoring system includes temperature sensors arranged on the surface and / or inside of the carcass.

[0015] By using intelligent equipment to monitor the temperature of the carcass and automatically adjusting the airflow intensity of the cold air through the intelligent equipment, the temperature of the carcass can be accurately controlled, thereby avoiding insufficient cooling that may lead to continued microbial activity and ensuring food safety; it can also avoid frostbite on the surface of the carcass caused by overcooling and improve the commercial value of the meat.

[0016] At the same time, humidity control in the pre-cooling store is also very important. In the quality control method provided by the present invention, the humidity in the pre-cooling store is maintained at 80-90%.

[0017] In order to keep the humidity in the pre-cooling warehouse within a predetermined range, the humidity in the pre-cooling warehouse is monitored during the cooling process, and the airflow intensity is adjusted according to the monitored data.

[0018] In order to more accurately control the humidity in the pre-cooling warehouse, in the quality control method provided by the present invention, the humidity in the pre-cooling warehouse is monitored by the intelligent monitoring system, and the integrated intelligent control system judges the humidity data fed back by the intelligent monitoring system and controls the intelligent spray device of the pre-cooling warehouse to adjust the ambient humidity.

[0019] In some embodiments of the present invention, the intelligent monitoring system includes humidity sensors arranged at least at key locations such as the entrance, exit and central area of ​​the pre-cooling warehouse.

[0020] The quality control method provided by the present invention can prevent the surface of the carcass from losing water due to excessively dry air, that is, the quality control method provided by the present invention can effectively solve the problem of "dry loss", thereby improving the taste and freshness of the meat, and can also extend the shelf life of the meat to avoid economic losses. At the same time, the quality control method provided by the present invention can prevent the humidity in the pre-cooling warehouse from being too high and causing excessive condensation water, thereby preventing the surface of the carcass from being too wet and causing problems such as mildew.

[0021] In some embodiments of the present invention, the data in the pre-cooling warehouse during the cooling process can also be stored by an intelligent data analysis system, and the data is selected from at least one of the humidity, carcass temperature, air flow intensity and time in the pre-cooling warehouse.

[0022] In some embodiments of the present invention, the intelligent data analysis system analyzes the data in combination with the improved random forest algorithm to generate optimization suggestions for the cooling process, and adjusts the operating status in the pre-cooling warehouse in real time through the integrated intelligent control system, thereby adjusting the carcass temperature and the humidity in the pre-cooling warehouse by adjusting the air flow intensity and the intelligent spray device.

[0023] The improved random forest algorithm introduces a feature selection mechanism to screen features that have a significant impact on the cooling process, and uses cross-validation technology to optimize model parameter settings, thereby improving the prediction accuracy and stability of the data.

[0024] In some embodiments of the present invention, the integrated intelligent control system further includes an intelligent emergency system, which is connected to the intelligent monitoring system and the cold air conditioning system. When at least one of the humidity in the pre-cooling warehouse, the temperature of the carcass and the airflow intensity of the cold air exceeds a set range, the intelligent emergency system automatically determines and activates an emergency mode through an algorithm; in the emergency mode, the intelligent emergency system first monitors the temperature of the carcass through the intelligent monitoring system, and controls the cold air conditioning system and the intelligent spray device to automatically reduce the airflow intensity of the cold air to 30-40%, and control the humidity in the pre-cooling warehouse to 80-85%.

[0025] In daily operation, the emergency system relies on the monitoring data of the intelligent monitoring system for operation (continuously judging whether the data fed back by the intelligent monitoring system exceeds the set range), but in the event of abnormal situations, the emergency system has independent judgment capabilities and can quickly activate the emergency mode to ensure the safety of the pre-cooling warehouse and the quality of the carcasses.

[0026] In some embodiments of the present invention, the quality control method provided by the present invention also includes the intelligent emergency system notifying management personnel to intervene through an alarm.

[0027] In some embodiments of the present invention, during the cooling process, heat insulating materials are added to the inner and / or outer sides of the pre-cooling store to reduce heat exchange in the pre-cooling store, thereby improving the cooling efficiency.

[0028] In some embodiments of the present invention, it also includes regularly calibrating and maintaining at least one of the intelligent monitoring system, the integrated intelligent control system, the intelligent data storage and analysis system, the cold air conditioning system and the intelligent spray device. Combined with the remote diagnosis function, the integrated intelligent control system automatically generates an equipment health report and has an automatic reminder function to prompt equipment maintenance and calibration needs, and optimizes equipment performance through remote diagnosis to ensure long-term reliability.

[0029] In some embodiments of the present invention, the carcass is selected from at least one of pig, cattle, sheep, chicken, duck, goose and other similarly applicable livestock and poultry carcasses.

[0030] The quality control method for livestock and poultry carcasses in the pre-cooling warehouse provided by the present invention continues to optimize from multiple aspects such as cold air temperature regulation, livestock and poultry carcass temperature, and cold air injection, and obtains an efficient cooling method. The livestock and poultry carcasses (such as pig carcasses) in the pre-cooling warehouse adopt the quality control method provided by the present invention, and the temperature drops rapidly and evenly, which can effectively inhibit bacterial growth, extend the shelf life of meat, and maintain its color and taste. At the same time, the quality method provided by the present invention can also reduce energy consumption, improve cooling efficiency, and reduce operating costs. By flexibly adjusting the cold air flow and cooling parameters, the present invention is widely applicable to meat processing enterprises of various sizes, meeting the industry's urgent need for efficient cold chain technology. On the other hand, the quality control method provided by the present invention also comprehensively considers the humidity in the pre-cooling warehouse, further improves the quality of meat, avoids quality problems such as meat mold, and can extend the shelf life of meat. The application of intelligent equipment such as intelligent monitoring system and integrated intelligent control system in the quality control method provided by the present invention is more conducive to realizing the automatic execution of the quality control method and can accurately control the various parameters of the cooling process.

[0031] The beneficial effects of the present invention are: 1. Efficient cooling: By precisely adjusting the cold air temperature and airflow intensity, and combining with an intelligent control algorithm, the quality control method provided by the present invention can quickly and effectively reduce the temperature of livestock and poultry carcasses (such as pigs), shorten the cooling time, and improve the overall cooling efficiency.

[0032] 2. Accurate temperature control: Through real-time monitoring and data feedback from the intelligent monitoring system, the cold air flow and wind speed can be dynamically adjusted to ensure uniform temperature changes throughout the cooling process and avoid overcooling or local insufficient temperature.

[0033] 3. Prevent meat damage: Through reasonable humidity control and air flow classification adjustment, it can effectively prevent problems such as drying and frostbite on the surface of pig carcasses and maintain the freshness and quality of meat.

[0034] 4. Reduce manual intervention: The quality control method provided by the present invention adopts an intelligent control algorithm and a data analysis system, which can automatically adjust the airflow intensity and ambient humidity of the cold air according to actual conditions, simplify the operating process, improve the intelligence level of the system, and reduce the need for manual intervention. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] In order to more clearly illustrate the technical solutions in the present invention or the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0036] Figure 1 It is one of the schematic diagrams of the arrangement of cold air injection points in the quality control method for livestock and poultry carcasses during the precooling process provided by the present invention.

[0037] Figure 2 yes Figure 1 A side view of a schematic diagram of the arrangement of cold air injection points is shown.

[0038] Figure 3 It is one of the schematic diagrams of the intelligent system in the quality control method of livestock and poultry carcasses in the precooling process provided by the present invention.

[0039] Reference numerals: 1: carcass; 2: spray point; 3: spray direction. DETAILED DESCRIPTION

[0040] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be clearly and completely described below in conjunction with the drawings of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0041] The entrance, exit and central area involved in the present invention may be one or more points located at these positions, or may be a line (row) located at these positions.

[0042] The quality control method of livestock and poultry carcasses during precooling provided by the present invention adopts cold air to cool the carcasses; the temperature of the cold air is 0°C-4°C, such as 0-4°C, 0-2°C, and also such as 0°C, 1°C, 2°C, 3°C, 4°C.

[0043] In some embodiments of the present invention, the airflow intensity of the cold air can be adjusted between 30-100%, specifically adjusted according to the carcass type.

[0044] For example, for small carcasses (such as chickens, ducks and other poultry), the initial airflow intensity is: 70-80%, when the carcass temperature drops to 15-20℃: 55-65%, when the carcass temperature drops to 5-10℃: 30-45%.

[0045] For example, for medium-sized carcasses (such as small pigs, sheep, etc.), the initial airflow intensity is: 80-85%, when the carcass temperature drops to 15-20℃: 65-75%, when the carcass temperature drops to 5-10℃: 40-60%.

[0046] For example, for large carcasses (such as pigs, cattle, etc.), the initial airflow intensity is: 85-95%, when the carcass temperature drops to 15-20℃: 70-80%, when the carcass temperature drops to 5-10℃: 50-65%.

[0047] Under the premise of ensuring the best cooling effect, adaptive adjustments can be made within the given range, but it is not limited to this range. The above airflow intensity adjustment process is adjusted according to real-time data to ensure that the core temperature of the carcass drops evenly to avoid frostbite or local overcooling of the carcass.

[0048] In some embodiments of the present invention, the spray angle of the cold air is 15-45°, such as 15°, 20°, 30°, and 45°. During the cooling process, the spray angle can be adjusted according to the placement of the carcass, real-time temperature monitoring, and environmental conditions (such as humidity), and can be dynamically adjusted through an intelligent system to further ensure that every part of the carcass is covered by cold air, especially thick parts (such as shoulders and buttocks), avoid cold air dead corners, and improve cooling efficiency.

[0049] In some embodiments of the present invention, the arrangement density of the cold air injection points is 1-2 injection points / carcass. In some specific embodiments, this can be achieved by controlling the spacing of the injection points, such as the spacing of the injection points is in the range of 80-100 cm. The cold air injection points set in the pre-cooling warehouse are designed and optimized by computational fluid dynamics (CFD) simulation. The simulation not only considers the arrangement of the carcass, but also combines the influence of the surface temperature distribution and shape of the carcass. By simulating the air flow field, the optimal cold air injection points are designed to ensure that the cold air can evenly cover all parts of each carcass and avoid the formation of cold air dead corners.

[0050] In some embodiments of the present invention, the humidity in the pre-cooling warehouse is maintained at 80-90%, such as 80-85%, 85-90%, such as 80%, 85%, 90% or other values, and the humidity in the pre-cooling warehouse is adjusted by an intelligent spray device.

[0051] In some embodiments of the present invention, the data monitored by the intelligent monitoring system is updated every 1 minute.

[0052] In some embodiments of the present invention, the carcass can be selected from at least one of pig, cattle, sheep, chicken, duck, goose and other equally applicable livestock and poultry carcasses (such as rabbit, horse, donkey). When carcasses of different sizes are selected, the aforementioned airflow intensity adjustment method can be slightly modified. For example, considering that the size of cattle is larger, the airflow intensity can be increased in the early stage, and when the average temperature of the raw cattle carcass drops to a lower level, the airflow intensity can be reduced; when the carcass is selected from poultry of smaller size, the airflow intensity can be reduced in the early stage.

[0053] The present invention combines intelligent means, especially the improved random forest algorithm, to make adaptive adjustments based on data such as the environment and carcass temperature, humidity in the pre-cooling room, and airflow intensity of the cold air. The specific algorithm optimizes the cold air distribution and cooling efficiency according to the cold storage environment conditions, the arrangement of the carcasses, and the changes in the carcass thickness, so as to improve the stability and consistency of the entire pre-cooling process.

[0054] The quality control method provided by the present invention adopts an intelligent system to perform multivariate analysis on the cold air temperature, humidity and wind speed based on real-time data, identify the key factors affecting the cooling efficiency, and make dynamic adjustments according to different environmental conditions (such as the placement of carcasses and the number of carcasses in the pre-cooling warehouse) to optimize the cooling distribution and efficiency in the pre-cooling warehouse.

[0055] The quality control method provided by the present invention can achieve efficient cooling of the carcass to ensure that the carcass is cooled to a target temperature below 7°C within 12 hours, and then the carcass is shipped out and transferred to a cold storage for subsequent preservation. Throughout the process, the intelligent system ensures that the pig carcass maintains optimal freshness and food safety during subsequent storage and transportation by precisely controlling the temperature, humidity and airflow of cold air.

[0056] Example 1 The present embodiment provides a method for controlling the quality of livestock and poultry carcasses during the precooling process, wherein the livestock and poultry carcasses are pig carcasses, the initial carcass temperature is 35°C, the external environment temperature is 30°C, and the cold air temperature in the precooling warehouse is set to 4°C.

[0057] In this embodiment, the following steps are used to perform efficient cooling: (1) The pig carcasses are hung in a stacking density of 1-2 carcasses per meter, ensuring a 10-15 cm gap between carcasses to maximize air flow; (2) The injection point 2 of the cold air is as follows Figure 1-2 As shown, the spray points 3 are arranged above the two sides of the carcass 1. The spray direction 3 of the cold air is achieved by adjusting the spray angle. In this embodiment, the initial spray angle is adjusted to 45°, and during the cooling process, the spray angle can be dynamically adjusted according to the carcass's body shape, temperature, and placement in the pre-cooling warehouse. The spray points 2 are distributed at a certain interval. The spray points above the two sides of each row of carcasses are kept at a distance of 80-100 cm to ensure that each carcass is covered by 1-2 spray points; (3) The initial cold air flow intensity is set at 90%. When the carcass temperature drops to 20°C, the air flow intensity is automatically adjusted to 70%. When the carcass temperature approaches 10°C, the air flow intensity is further reduced to 50%, and the dynamic adjustment range is 10% to ensure a smooth cooling process. (4) The humidity in the pre-cooling warehouse is controlled at around 85±1%. The humidity in the pre-cooling warehouse is monitored by the intelligent monitoring system. When the humidity is lower than 84%, the flow rate of the intelligent spray device is automatically increased to increase the ambient humidity in the pre-cooling warehouse; when it is higher than 86%, the integrated intelligent control system will reduce the flow rate of the intelligent spray device to reduce the ambient humidity in the pre-cooling warehouse and avoid excessive humidity in the pre-cooling warehouse.

[0058] In this embodiment, the intelligent system used is as follows Figure 3 As shown, the intelligent system includes an intelligent monitoring system, a cold air conditioning system, an intelligent spray device, an integrated intelligent control system and an intelligent data analysis system.

[0059] The intelligent monitoring system includes a temperature monitoring system and a humidity monitoring system; the temperature monitoring system and the humidity monitoring system can be sensors that detect temperature / humidity and transmit data to an integrated intelligent control system.

[0060] In this embodiment, an intelligent monitoring system is used to monitor the temperature of pig carcasses, the humidity in the pre-cooling warehouse, and the airflow intensity of cold air. The intelligent monitoring system includes a temperature sensor and a humidity sensor. Specifically, humidity sensors are installed at key locations inside the pre-cooling warehouse (entrance, exit, and central area, etc.), and temperature sensors are installed on the surface and inside of the pig carcasses at these locations. All data are updated every 1 minute.

[0061] In this embodiment, the integrated intelligent control system includes a central control system and an emergency system. In daily work, the central control system receives the real-time pig carcass temperature and humidity data in the pre-cooling warehouse fed back by the intelligent monitoring system, and performs corresponding control operations, such as controlling the cold air conditioning system to adjust the cold air intensity, such as controlling the intelligent spray device to adjust the humidity in the pre-cooling warehouse; the integrated intelligent control system judges the decrease in the overall temperature of the carcass according to the temperature change trend at different locations. When the average carcass temperature reaches the target temperature for delivery (below 7°C), the system will automatically reduce the cold air flow or intensity; the emergency system receives the temperature / humidity data fed back by the intelligent monitoring system and determines whether it exceeds the predetermined range. However, when an abnormal situation occurs, such as at least one of the carcass temperature, humidity in the pre-cooling warehouse, and airflow intensity exceeds the set range, the emergency system will be triggered to start, thereby switching to a safe mode and taking emergency measures: first monitor the carcass temperature, then automatically reduce the cold air flow to 30%, control the humidity at 80%-85%, and notify the management personnel to intervene in the form of an alarm.

[0062] The cold air conditioning system includes an airflow intensity sensor and an airflow intensity adjustment structure, wherein the airflow intensity sensor is arranged at the injection point of the cold air. The airflow sensor transmits airflow intensity data to the integrated intelligent control system. The integrated intelligent control system controls the cold air conditioning structure in the cold air conditioning system according to the carcass temperature data and / or the airflow intensity data to control the opening amplitude of the cold air injection structure, thereby adjusting the airflow intensity.

[0063] In this embodiment, an intelligent data analysis system is further used in combination with an improved random forest algorithm to analyze the data, generate optimization suggestions for the cooling process, and adjust the operating status in the pre-cooling warehouse in real time through the integrated intelligent control system. By adjusting the air flow intensity and the intelligent spray device, the carcass temperature and the humidity in the pre-cooling warehouse can be adjusted.

[0064] The improved random forest algorithm introduces a feature selection mechanism to screen features that have a significant impact on the cooling process, and uses cross-validation technology to optimize model parameter settings, thereby improving the prediction accuracy and stability of the data.

[0065] Data is collected from key locations such as temperature sensors on the carcass surface and inside, pre-cooling humidity sensors, and cold air flow intensity sensors, and transmitted to the integrated intelligent control system.

[0066] In the improved random forest algorithm, feature selection is performed. The algorithm analyzes the following key variables: Main features: carcass temperature (core factor in the precooling process), precooling humidity (maintained at 85±1%), airflow intensity (affecting the temperature drop rate), these variables contribute greatly to the prediction accuracy of the model in multiple trainings.

[0067] Secondary features: placement (relatively small effect and less fluctuation in the experiment), carcass size differences (small differences among similar carcasses). These features have little effect on the temperature trend during the prediction process, so they are automatically eliminated or given a lower weight in the feature selection mechanism.

[0068] Specifically, the system adopts the recursive feature elimination (RFE) method to gradually eliminate features that contribute less to the model, and finally retain the most important features for modeling analysis, generating better optimization suggestions for the cooling process, thereby improving the prediction accuracy of the pre-cooling process and the operating stability of the model.

[0069] In this embodiment, during the cooling process, the spray angle of the cold air can be adjusted according to the optimization suggestions given by the intelligent data analysis system, and can also be adjusted in real time according to the local carcass temperature.

[0070] In this embodiment, heat exchange between the pre-cooling store and the outside is further reduced by adding heat insulation materials inside and outside the pre-cooling store.

[0071] Example 2 This embodiment provides a method for controlling the quality of livestock and poultry carcasses during the precooling process, which is basically the same as Embodiment 1, except that the initial airflow intensity in the precooling warehouse is set to 80% and the initial spray angle is adjusted to 30°.

[0072] Comparative Example 1 The present comparative example provides a quality control method for livestock and poultry carcasses during the precooling process, which is basically the same as Example 1, except that the existing cooling method is used to cool the pig carcasses: a cold fan with a diameter of 1 meter is installed on the wall of the precooling storage, and the installation density of the cold fan is 2 cold fans / 100 square meters. The pig carcasses are cooled by the cold air of the cold fan, but the cold storage is not tightly sealed and the temperature fluctuates greatly; the humidity of the cold storage is not controlled, and the wind force of the cold fan is randomly controlled manually.

[0073] Comparative Example 2 This comparative example provides a method for controlling the quality of livestock and poultry carcasses during the precooling process, which is basically the same as Example 1, except that the airflow intensity of the cold air is fixed at 50%.

[0074] In this comparative example, the air flow intensity cannot be dynamically adjusted with the carcass temperature, and some areas of the carcass are not cooled sufficiently.

[0075] Comparative Example 3 This comparative example provides a quality control method for livestock and poultry carcasses during the pre-cooling process, which is basically the same as Example 1, except that the spray angle is fixed at 45°. Since the spray angle is not dynamically adjusted according to the body shape and temperature of the carcass, local overcooling or undercooling may occur, and the cold air is unevenly distributed, resulting in differences in cooling speeds in different parts of the carcass.

[0076] Test example Test objects: pig carcasses obtained from storage by the quality control methods provided in each embodiment and each comparative example.

[0077] Test method: The pig carcasses released from storage using the quality control methods provided in the embodiments and comparative examples were tested for moisture, bacterial growth, color, etc.

[0078] Among them, the moisture loss of pig carcasses during the precooling process is measured and expressed as the dry loss rate to evaluate the effect of precooling treatment on the quality of pig carcasses. The pig carcasses are weighed before entering the precooling warehouse, and their mass is recorded as M1 (unit: kg). After the precooling process is completed, the pig carcasses are removed from the precooling warehouse, weighed again, and the mass after leaving the warehouse is recorded as M2 (unit: kg). The moisture loss rate (dry loss rate) of the pig carcass is calculated using the following formula: Dry consumption rate = (M1-M2) / M1×100% Determine the total number of microbial colonies on the surface of pig carcasses during the precooling process to evaluate safety indicators. Follow the method of GB / T4789.2-2016 "National Food Safety Standard Food Microbiology Inspection Colony Count Determination". Select one side of a specific part of the surface of the pig carcass as the sampling location. Use a disposable sterile cotton swab soaked in saline to repeatedly apply horizontally and vertically to the selected sampling site to ensure sufficient sampling. Place the cotton swab head after sampling in a centrifuge tube filled with sterile saline and complete subsequent measurements within 30 minutes. According to the gradient dilution method, dilute the shaken sample by an appropriate multiple, culture the diluted sample, and record the number of colonies generated on the culture medium.

[0079] Test results: The results are shown in Table 1.

[0080] Table 1 Comparison of the effects of the embodiments and comparative examples on the carcass cooling rate

[0081] From Table 1 we can see that: (1) The quality control method provided by the present invention, such as Examples 1 and 2, can reduce the core temperature of the carcass to 4°C (<7°C) within 9-10 hours, while the time for Comparative Examples 1, 2 and 3 is more than 12 hours. This shows that the method of the present invention is significantly better than the comparative example group in cooling efficiency.

[0082] (2) The carcasses of Examples 1 and 2 remained fresh when leaving the warehouse, demonstrating an effective cooling effect. However, the carcasses of Comparative Examples 1, 2, and 3 were dry on the surface and had a high temperature, indicating that the cooling was uneven, affecting the quality of the meat.

[0083] (3) The moisture loss of Example 1 was 3-4%, that of Example 2 was 4-5%, and that of Comparative Example 1, Comparative Example 2, and Comparative Example 3 were 8-9%, >10%, and 8-10%, respectively. The moisture retention effect of the examples was significantly better than that of the comparative groups, which helped maintain the freshness and flavor of the meat.

[0084] (4) The carcasses of Examples 1 and 2 were natural and fresh in color, reflecting the excellent meat quality. The carcasses of the comparative example were dark in surface and lacked a bright color, indicating problems in the cooling process.

[0085] (5) The bacterial counts of Examples 1 and 2 were both less than 2 log CFU / cm², indicating that they performed well in inhibiting bacterial growth. The bacterial counts of Comparative Examples 1, 2, and 3 were 3-4 log CFU / cm², 4-5 log CFU / cm², and 4 log CFU / cm², respectively, indicating a higher risk of bacterial growth.

[0086] By comparing Example 1 and Comparative Example 2, it can be seen that compared with the use of a fixed airflow intensity for cooling, the embodiment of the present invention dynamically adjusts the airflow intensity according to the carcass temperature during the cooling process, thereby achieving efficient cooling (it takes more than 12 hours to reach 4°C in Comparative Example 2, while it only takes 9 hours in Example 1). The meat is fresher, has a lower drying rate, has a better color, and bacterial reproduction can be more effectively controlled when it is shipped out.

[0087] The quality control method provided by the present invention benefits from precise humidity control and dynamic adjustment of the cold air flow intensity. The quality control method provided by the present invention can keep the carcass fresh when leaving the warehouse, avoid drying and frostbite, and ensure the quality of the meat. Example 1 and Example 2 performed well in terms of moisture retention, meat color and bacteria control, far exceeding the control example. In particular, in the optimization of cooling uniformity, humidity control and airflow regulation, the method of the present invention shows significant advantages and provides an effective solution for improving the overall quality of livestock and poultry meat. This is of great significance for the meat processing industry to improve production efficiency and ensure food safety.

[0088] 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 aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for controlling the quality of livestock and poultry carcasses during precooling, characterized in that: The method comprises using cold air to cool the carcass; the temperature of the cold air is 0°C-4°C; during the cooling process, the temperature of the carcass is monitored, and the airflow intensity of the cold air is adjusted according to the temperature of the carcass. The specific method for adjusting the airflow intensity includes: When the carcass enters the pre-cooling warehouse, the air flow intensity is above 70%; When the carcass temperature drops to 15-20°C, the airflow intensity is switched from more than 70% to 55-80%; When the carcass temperature drops to 5-10°C, the airflow intensity is further switched from 55-80% to 30-65%; The airflow intensity is determined according to the body shape characteristics of different livestock and poultry carcasses.

2. The quality control method according to claim 1, characterized in that: Controlling the cold air conditioning structure in the cold air conditioning system through an integrated intelligent control system to control the opening amplitude of the cold air injection structure, thereby achieving the adjustment of the airflow intensity; Preferably, the airflow intensity is monitored by an airflow sensor in the cold air conditioning system; Preferably, the airflow intensity sensor is arranged at the injection point of the cold air.

3. The quality control method according to claim 1 or 2, characterized in that: The spray angle of the cold air is 15-45°. During the cooling process, the spray angle is dynamically adjusted according to the carcass's size, temperature and placement in the pre-cooling warehouse. And / or, the arrangement density of the cold air injection points is 1-2 injection points / carcass.

4. The quality control method according to any one of claims 1 to 3, characterized in that: During the cooling process, the temperature of the carcass is monitored by an intelligent monitoring system, and the intelligent monitoring system is connected to the integrated intelligent control system. The integrated intelligent control system determines the temperature data fed back by the intelligent monitoring system and controls the cold air conditioning structure in the cold air conditioning system to control the opening amplitude of the cold air injection structure, thereby realizing the adjustment of the airflow intensity.

5. The quality control method according to claim 4, characterized in that: The intelligent monitoring system includes temperature sensors arranged at least on the carcass at the entrance, exit and central area of ​​the pre-cooling store; And or, the intelligent monitoring system includes temperature sensors arranged on the surface and / or inside the carcass.

6. The quality control method according to any one of claims 1 to 5, characterized in that: The humidity in the pre-cooling store is maintained at 80-90%; Preferably, during the cooling process, the humidity in the pre-cooling store is monitored, and the humidity in the pre-cooling store is adjusted according to the humidity data obtained by monitoring.

7. The quality control method according to claim 6, characterized in that: During the cooling process, the humidity in the pre-cooling warehouse is monitored by the intelligent monitoring system, and the integrated intelligent control system determines the humidity data fed back by the intelligent monitoring system and controls the intelligent spray device of the pre-cooling warehouse to achieve humidity regulation in the pre-cooling warehouse.

8. The quality control method according to claim 7, characterized in that: The intelligent monitoring system includes humidity sensors arranged at least at the entrance, exit and central area of ​​the pre-cooling store.

9. The quality control method according to any one of claims 1 to 8, characterized in that: The method further comprises storing data in the pre-cooling warehouse during the cooling process through an intelligent data analysis system, wherein the data is selected from at least one of humidity, carcass temperature, air flow intensity and time in the pre-cooling warehouse; And / or, the intelligent data analysis system analyzes the data in combination with the improved random forest algorithm to generate optimization suggestions for the cooling process, and adjusts the operating state in the pre-cooling warehouse in real time through the integrated intelligent control system; The improved random forest algorithm introduces a feature selection mechanism to screen features that have a significant impact on the cooling process, and uses cross-validation technology to optimize model parameter settings, thereby improving the prediction accuracy and stability of the data; And / or, the integrated intelligent control system further comprises an intelligent emergency system, which is connected to the intelligent monitoring system and the cold air conditioning system. When at least one of the humidity in the pre-cooling store, the temperature of the carcass and the airflow intensity of the cold air exceeds a set range, the intelligent emergency system automatically determines and activates an emergency mode through an algorithm; in the emergency mode, the intelligent emergency system first monitors the temperature of the carcass through the intelligent monitoring system, and controls the cold air conditioning system and the intelligent spray device to automatically reduce the airflow intensity of the cold air to 30-40%, and the humidity in the pre-cooling store to 80-85%; And / or, the intelligent emergency system notifies management personnel to intervene through an alarm; And / or, further comprising adding heat insulation material on the inner side and / or the outer side of the pre-cooling store during the cooling process; And / or, it also includes regularly calibrating and maintaining at least one of the intelligent monitoring system, the integrated intelligent control system, the intelligent data storage and analysis system, the cold air conditioning system and the intelligent spray device.

10. The quality control method according to any one of claims 1 to 9, characterized in that: The carcass is selected from at least one of pig, cattle, sheep, chicken, duck, goose and other equally applicable livestock and poultry carcasses.

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