Refrigerator and control method

Abstract

The application relates to the technical field of refrigerators, and provides a refrigerator and a control method, wherein the refrigerator is internally provided with a ripening cavity, and the ripening cavity is used for ripening meat products accommodated therein; the refrigerator comprises: a detection unit arranged in the ripening cavity and used for collecting meat product parameters in a meat product ripening process; and a controller configured to adjust ripening control parameters in a subsequent ripening stage of the meat product according to the meat product parameters. The controller is configured to adjust the ripening control parameters in the subsequent ripening stage of the meat product according to the meat product parameters, so that the control precision of the meat product ripening process is improved, the ripening efficiency and product consistency are improved, the user can stably realize a standardized ripening process in a household refrigerator, and the upper limit of the taste and flavor of the household ripened meat product is greatly improved. The refrigerator belongs to an energy-efficient industry, and in the meat product ripening process, the invalid operation time of the refrigerating system can be reduced according to the ripening needs of the meat product, the daily average power consumption of the whole machine is reduced, and the energy-saving effect is achieved.

Description

Technical Field

[0001] This invention relates to the field of refrigerator technology, and more particularly to a refrigerator and its control method. Background Technology

[0002] In the field of refrigerator technology, meat aging often relies on fixed time or temperature control, using preset aging cycles to simulate the natural aging process of meat in a refrigerated environment. However, during the aging process, the biochemical reactions that occur inside the meat lead to complex changes in its quality parameters. These changes are not only affected by temperature, but are also closely related to the type of meat, its cut, its initial state, and individual differences.

[0003] Existing refrigerators struggle to accurately assess the aging status of meat, resulting in rudimentary control of the aging process and difficulty in precisely determining the aging endpoint. On one hand, fixed-time control can easily lead to under-aging or over-aging, affecting the taste and quality of the meat. On the other hand, the limited temperature settings prevent dynamic adjustment based on the aging process, resulting in low aging efficiency and poor consistency. Summary of the Invention

[0004] The technical problem this invention aims to solve is that existing refrigerators struggle to accurately assess the aging status of meat, resulting in coarse control of the aging process and difficulty in precisely determining the aging endpoint. On one hand, fixed-time control easily leads to under-aging or over-aging, affecting the taste and quality of the meat; on the other hand, the single temperature setting cannot be dynamically adjusted according to the aging process, resulting in low aging efficiency and poor consistency. Therefore, this invention provides a refrigerator and its control method.

[0005] The present invention aims to provide a refrigerator having a aging chamber for aging meat products contained therein; The refrigerator includes: A detection unit is installed inside the aging chamber to collect meat parameters during the meat aging process; A controller configured to adjust aging control parameters in subsequent aging stages of the meat product based on the meat product parameters.

[0006] In some embodiments, the detection unit includes an optical spectral detection unit and a bioelectrical impedance detection unit electrically connected to the controller, wherein the optical spectral detection unit is used to obtain the physicochemical parameters of the meat by collecting optical spectral data of the meat, and the bioelectrical impedance detection unit is used to obtain the electrical parameters of the meat by collecting the complex impedance spectrum of the meat. The controller is configured to calculate a maturation index AI that characterizes the degree of maturation of the meat based on the physicochemical parameters and the electrical parameters, and to adjust the maturation control parameters in the subsequent maturation stages of the meat based on the maturation index AI.

[0007] In some embodiments, the maturation cavity has an air inlet and an air outlet, and the air inlet is connected to the cold air outlet of the refrigerator; The aging control parameters include the airflow rate of the air entering the aging chamber through the air inlet, and the temperature inside the aging chamber.

[0008] In some embodiments, a temperature sensor and a humidity sensor electrically connected to the controller are provided in the curing chamber; The controller is configured to control the maturation chamber to reach a target temperature based on the temperature value collected by the temperature sensor, and to control the maturation chamber to reach a target humidity based on the humidity value collected by the humidity sensor.

[0009] In some embodiments, a control method for the above-described refrigerator is provided, comprising: Collect meat parameters during the meat aging process; The maturation index AI of the meat is calculated based on the meat parameters, and the maturation index AI is used to reflect the current maturation process of the meat. The rate of change of the maturation index of the meat product within a unit time period is calculated based on the maturation index AI. The rate of change of the maturation index AI' is used to reflect the maturation change trend of the meat product within a unit time period. The maturation control parameters in the subsequent maturation stages of the meat product are adjusted based on the maturation index change rate AI'.

[0010] In some embodiments, the meat parameters include physicochemical parameters and electrical parameters; The step of calculating the maturation index AI of the meat product based on the meat product parameters includes: assigning corresponding weighting coefficients to the normalized changes of the physicochemical parameters and the electrical parameters, and summing the products of the physicochemical parameters, the electrical parameters and the corresponding weighting coefficients to obtain the maturation index AI of the meat product.

[0011] In some embodiments, the meat maturation index AI is calculated according to the following formula; AI = w1 × ΔpH + w2 × D pro +w3×ΔE+w4×ΔRe; Wherein, ΔpH is the normalized change in pH value of meat, ΔpH = (pH0 - pH) t ) / (pH0-pH f pH0 is the initial pH value of the meat product, pH t The pH value of the meat product at time t is given. f The target endpoint pH value for meat aging; D proThe degree of protein degradation is characterized by the rate of change in cell membrane capacitance or the myofibril fragmentation index of meat products; ΔE is the normalized change in the color difference value E of meat products, ΔE = (E0 - E...) t ) / (E0-E f E0 represents the initial color difference value of the meat product. t E represents the color difference measured at time t of the meat product. f ΔRe represents the target endpoint color difference value for meat aging; ΔRe is the normalized change in extracellular resistance of meat cells, ΔRe = (Re0 - Re...) / ( ... t ) / (Re0-Re f Re0 is the initial extracellular resistance of the meat product, Re t Re represents the extracellular resistance value of the meat product at time t. f is the extracellular resistance value at the target endpoint of meat aging; w1 to w4 are the weighting coefficients of the corresponding parameters.

[0012] In some embodiments, controlling and adjusting the maturation control parameters in the subsequent maturation stages of the meat product according to the maturation index change rate AI' includes: during the meat product maturation process, calculating the change rate AI' of the meat maturation index within a unit time based on the meat maturation index AI at different maturation stages; if the change rate AI' is higher than the maximum value of a preset meat maturation index change rate range, or if the change rate AI' is lower than the minimum value of a preset meat maturation index change rate range, controlling the airflow rate and / or temperature in the maturation chamber to intervene in the change rate AI' so that it is within the preset meat maturation index change rate range.

[0013] In some embodiments, the rate of change of meat maturation index AI' is calculated according to the following formula; AI' = ΔAI / T; Where ΔAI is the difference in the change of meat quality within a unit of time, ΔAI = AI t1 -AI t2 AI t1 AI represents the maturation index of meat at time t1. t2 t2 represents the maturation index of the meat at time t2, and T represents the number of units between time t1 and time t2.

[0014] In some embodiments, adjusting the maturation control parameters in subsequent maturation stages of the meat product based on the maturation index change rate AI' includes: When the meat aging index change rate AI' is higher than the maximum value of the preset meat aging index change rate range, the compressor frequency of the refrigerator is increased to reduce the temperature in the aging cavity and / or the fan speed of the refrigerator is reduced to reduce the airflow rate into the aging cavity. When the meat aging index change rate AI' is lower than the minimum value of the preset meat aging index change rate range, the compressor frequency of the refrigerator is reduced to increase the temperature in the aging cavity and / or the fan speed of the refrigerator is increased to increase the airflow rate into the aging cavity.

[0015] In some embodiments, before the adjustment of the aging control parameters in the subsequent aging stage of the meat product according to the aging index change rate AI' is performed, the following conditions are met: The aging process has passed the start exemption period, which is a first preset duration reached after the start of aging, and the first preset duration is determined based on the type of meat. After the exemption period is initiated, meat testing is started. The meat aging index change rate AI' is detected n times consecutively if it is higher than the maximum value of the preset meat aging index change rate range, or if the meat aging index change rate AI' is detected n times consecutively if it is lower than the minimum value of the preset meat aging index change rate range, where n≥2.

[0016] In some embodiments, the control method further includes: when the meat aging index AI reaches a preset aging endpoint threshold and the meat aging index change rate AI' reaches a preset aging plateau threshold, controlling the aging cavity to enter a fresh storage mode, wherein the fresh storage mode includes controlling the temperature inside the aging cavity to be within a preset temperature range.

[0017] In some embodiments, meat parameters during the meat aging process are collected at a preset frequency within a unit time period. If the meat aging index change rate AI' is higher than the maximum value of the preset meat aging index change rate range, or if the meat aging index change rate AI' is lower than the minimum value of the preset meat aging index change rate range, then the preset frequency is increased.

[0018] In some embodiments, if the refrigerator door is opened or closed or the refrigerator compressor is in a start-stop state during the process of collecting meat parameters at a preset frequency within a unit time period, the meat parameters are collected again at the preset frequency after a second preset time interval.

[0019] The solution provided by this invention has the following advantages compared with the prior art: The aging chamber inside the refrigerator can collect meat parameters during the aging process through a detection unit. The controller adjusts the aging control parameters in the subsequent aging stages of the meat based on these parameters, thereby improving the control precision of the aging process, increasing aging efficiency and product consistency. This allows users to stably achieve standardized aging processes in their home refrigerators, significantly improving the taste and flavor of home-aged meat. Attached Figure Description

[0020] The accompanying drawings, as part of this invention, are used to provide a further understanding of the invention. The illustrative embodiments and descriptions of the invention are used to explain the invention, but do not constitute an undue limitation of the invention. Obviously, the drawings described below are merely some embodiments, and those skilled in the art can obtain other drawings based on these drawings without creative effort. In the drawings: Figure 1 This is one of the perspective views of the box shown in the embodiment of the present invention; Figure 2 This is a second perspective view of the box shown in an embodiment of the present invention; Figure 3 This is a front view of a refrigerator shown in an embodiment of the present invention; Figure 4 This is one of the control method flowcharts shown in the embodiments of the present invention; Figure 5 This is the second flowchart of the control method shown in the embodiment of the present invention; Figure 6 This is the third flowchart of the control method shown in the embodiment of the present invention; Figure 7 This is the fourth flowchart of the control method shown in the embodiment of the present invention; Figure 8 This is the fifth flowchart of the control method shown in the embodiment of the present invention; Figure 9 This is a schematic diagram illustrating the trajectory of the maturation index (AI) over time, as shown in an embodiment of the present invention.

[0021] 1-Box body, 101-Curing cavity, 102-Air inlet, 103-Air outlet, 2-Optical spectral detection unit, 3-Bioelectric signal impedance detection unit, 4-Temperature sensor, 5-Humidity sensor.

[0022] It should be noted that these accompanying drawings and textual descriptions are not intended to limit the scope of the invention in any way, but rather to illustrate the concept of the invention to those skilled in the art by referring to specific embodiments. Detailed Implementation

[0023] In the description of this invention, it should be noted that the terms "inner" and "outer", etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the drawings. They are only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limiting this invention.

[0024] In the description of this invention, it should be noted that, unless otherwise explicitly specified and limited, the terms "installation," "connection," "linking," "contact," and "communication" should be interpreted broadly. For example, they can refer to fixed connections, detachable connections, or integral connections; they can refer to mechanical connections or electrical connections; they can refer to direct connections or indirect connections through an intermediate medium. Those skilled in the art can understand the specific meaning of the above terms in this invention based on the specific circumstances.

[0025] Aging is an important processing technique for enhancing the flavor and tenderness of meat. Aging refers to an aerobic maturation method in which post-slaughter meat pieces are placed under specific environmental conditions (0–4°C, relative humidity 61%–85%) and air velocity (0.5–2.0 m / s) for a period of time (28–55 days, or even longer). During this process, endogenous enzymes in the muscle tissue continuously break down myofibril proteins, producing unique flavor substances and significantly improving tenderness; at the same time, the flavor concentration is enhanced through natural moisture evaporation.

[0026] In current refrigeration technology, meat aging largely relies on fixed time or temperature control, lacking a real-time sensing and feedback adjustment mechanism for meat quality. Traditional methods typically use a single temperature setting, simulating the natural aging process of meat under refrigeration by pre-setting an aging cycle. However, during the aging process, the biochemical reactions occurring within the meat (such as protein hydrolysis, fat oxidation, and moisture migration) lead to complex changes in quality parameters (such as pH, tenderness, flavor, and color). These changes are not only affected by temperature but are also closely related to the type of meat, cut, initial state, and individual differences.

[0027] Due to the lack of effective real-time monitoring methods, existing technologies struggle to accurately assess the aging status of meat, resulting in rudimentary control of the aging process and difficulty in precisely determining the aging endpoint. On one hand, fixed-time control easily leads to under-aging or over-aging, affecting the taste and quality of the meat. On the other hand, a single temperature setting cannot be dynamically adjusted according to the aging process, resulting in low aging efficiency and poor consistency. Furthermore, user preferences for aging results (such as tenderness or rich flavor) cannot be personalized using existing parameters.

[0028] Based on this, the following embodiments are proposed.

[0029] Example 1: like Figures 1 to 3 As shown, this embodiment provides a refrigerator, wherein the refrigerator 1 is provided with a aging cavity 101, which is used to age the meat contained therein; The refrigerator includes: a detection unit disposed in the aging chamber 101, used to collect meat parameters during the meat aging process; A controller configured to adjust aging control parameters in subsequent aging stages of the meat product based on the meat product parameters.

[0030] In this embodiment, the aging chamber 101 inside the refrigerator can collect meat parameters during the aging process through a detection unit. The controller adjusts the aging control parameters in subsequent aging stages of the meat based on these parameters, thereby improving the control precision of the aging process, increasing aging efficiency and product consistency. This allows the refrigerator to regulate the aging process of the meat, precisely reaching the aging point and avoiding over-aging or under-aging. Users can stably achieve standardized aging processes in their home refrigerators, significantly improving the taste and flavor of home-aged meat.

[0031] Specifically, when using this refrigerator, the user first places the whole piece of fresh meat that has been cut into pieces into the aging chamber 101. The aging chamber 101 is an independent space that can isolate odors and moisture from other storage areas of the refrigerator, creating a clean and stable aging environment for the meat.

[0032] Once the meat is placed, the user selects the corresponding meat type through the refrigerator's control panel. The system will automatically start the aging program and simultaneously activate the detection unit located inside the aging chamber 101. The detection unit will perform non-contact scanning on the surface of the meat placed at the bottom of the aging chamber 101 to collect the meat's parameters according to the system's preset collection cycle. This collection process does not require contact, puncture, or cutting of the meat itself, enabling non-destructive testing throughout the entire process.

[0033] For example, all meat samples output by the detection unit are transmitted to the controller in real time. The controller has a built-in calculation model for the aging index, dynamic temperature control intervention logic, and aging endpoint determination logic. After receiving the real-time updated multi-dimensional meat parameters, the controller normalizes these parameters and calculates a unified quantitative aging index. Then, it calculates the daily rate of change value using multiple aging indices over several consecutive days to determine the current speed of the meat aging process. Based on the calculated aging index and daily rate of change value, the controller sends real-time control commands to the refrigerator's refrigeration system and air duct fan to dynamically adjust all cold air parameters in the aging chamber 101, such as cold air temperature, cold air speed, and air delivery duration. When the system detects that the meat aging process is too fast, the controller will actively lower the cold air temperature and reduce the fan speed to slow down the airflow in the chamber. This slows down the evaporation of moisture from the meat, reduces its oxidation rate and protein decomposition rate, and prevents the meat from over-aging. When the system detects that the meat's aging process is too slow, the controller will slightly increase the cold air temperature and moderately increase the fan speed to accelerate the decomposition of endogenous enzymes and the surface drying process, thereby speeding up the aging process and shortening the user's waiting time. With the controller's dynamic adjustments, the refrigerator's aging function can automatically adjust the aging environment according to the individual physicochemical changes of each piece of meat, ensuring a stable aging effect and reducing the risk of under-aging or over-aging.

[0034] This refrigerator's aging function can perform various complex operations, including differentiated meat management, personalized taste matching, and intelligent endpoint determination. The controller pre-stores important parameters such as specific weighting coefficients, standard daily variation rate ranges, and endpoint determination thresholds for different meats like beef, pork, and lamb. After the user selects the meat type, the system automatically matches the corresponding aging control parameters and provides taste preference options, allowing users to choose from various texture modes such as tender or rich flavor. The controller then automatically performs dynamic fine-tuning of the aging endpoint threshold. When the aging index reaches the corresponding threshold and the daily variation rate decreases to a plateau range, the controller automatically terminates the aging program and switches to a fresh storage mode of 0 to 2 degrees Celsius, while simultaneously sending a notification to the user. This process completes the aging operation of the meat while adapting to the personalized aging needs of different users. This refrigerator belongs to the high-efficiency energy-saving industry; during the meat aging process, it can reduce the ineffective operating time of the refrigeration system according to the aging needs, reducing the overall daily power consumption and achieving energy-saving effects.

[0035] The refrigerator proposed in this embodiment has a dedicated aging chamber 101. With the cooperation of the detection unit and the controller, it can achieve intelligent control of the entire process of aging meat for home use. It can dynamically adjust the control parameters according to the parameters of the meat and support the user's personalized aging needs.

[0036] like Figures 1 to 3 As shown, optionally, in one implementation of this embodiment, the detection unit includes an optical spectral detection unit 2 and a bioelectrical impedance detection unit 3 electrically connected to the controller. The optical spectral detection unit 2 is used to obtain the physicochemical parameters of the meat by collecting optical spectral data of the meat, and the bioelectrical impedance detection unit 3 is used to obtain the electrical parameters of the meat by collecting the complex impedance spectrum of the meat. The controller is configured to calculate a maturation index AI that characterizes the degree of maturation of the meat based on the physicochemical parameters and the electrical parameters, and to adjust the maturation control parameters in the subsequent maturation stages of the meat based on the maturation index AI.

[0037] In this embodiment, the optical spectral detection unit 2 can be a near-infrared spectral acquisition unit, which is located at the top of the aging chamber 101; the bioelectrical impedance detection unit 3 is located at the bottom of the aging chamber 101. When the aging chamber 101 is equipped with a near-infrared spectral acquisition unit at the top and a bioelectrical impedance detection unit 3 is located at the bottom, the system simultaneously acquires multi-dimensional parameters such as physicochemical and electrical parameters. It can integrate multiple indicators such as the surface color of the meat, internal pH, and cell protein degradation to calculate the aging index, thereby maximizing the quantitative accuracy. When the user places the meat in the aging chamber 101, the near-infrared spectral acquisition unit installed at the top of the aging chamber 101 can emit a near-infrared scanning beam vertically downwards, ensuring that the beam completely covers the upper surface of the entire piece of meat without obstruction. The near-infrared spectral acquisition unit is equipped with an XY-axis displacement mechanism, which can automatically move the scanning lens along the horizontal and vertical directions to achieve a complete scan of the entire area of ​​the meat, preventing any missed detection of local areas. Near-infrared light has a moderate penetration depth, enabling it to collect surface color and moisture data of meat, as well as penetrate the surface to obtain pH value and myoglobin oxidation data from the shallow muscle layer. The vertical mounting of the near-infrared spectroscopy acquisition unit at the top of the aging chamber 101 does not occupy the space containing the meat, and will not cause compression or contact damage to the meat pieces, allowing for non-destructive scanning of large pieces of whole meat.

[0038] The bioelectrical impedance detection unit 3, employing a planar metal electrode structure, is positioned at the bottom of the aging chamber 101. The portion of the meat located at the bottom of the aging chamber 101 can directly contact the electrode plate surface for impedance detection, eliminating the need for additional piercing and fixation of the meat. The electrode at the bottom of the aging chamber 101 can be completely attached to the lower surface of the meat, allowing the sweep frequency signal to pass evenly through the entire piece of meat. This prevents local signal loss and results in a more complete and accurate cellular complex impedance spectrum. In this embodiment, the electrode of the bioelectrical impedance detection unit 3 maintains stable contact with the meat, unaffected by cold airflow or slight deviations in the meat's placement angle. This significantly improves the stability of its electrical parameter acquisition. Positioning the bioelectrical impedance detection unit 3 at the bottom of the aging chamber 101 also avoids obstructing the spectral scanning optical path at the top of the aging chamber 101, thus preventing signal and optical path interference when the two detection units operate synchronously.

[0039] The optical spectral detection unit 2 has a built-in chemometrics analysis model. After it collects complete spectral data, it will automatically analyze and extract multiple physicochemical parameters of the meat, including the real-time pH value of the meat, the internal moisture content of the meat, the degree of myoglobin oxidation, and the color difference value ΔE on the surface of the meat. This allows the system to obtain the physicochemical parameters corresponding to the internal biochemical reactions from the surface of the meat in real time. This enables the refrigerator to detect the temperature and humidity of the aging zone as well as the real changes in the physicochemical parameters inside the meat.

[0040] The bioelectric impedance detection unit 3, operating synchronously with the optical spectroscopy detection unit 2, automatically sweeps the frequency range from 0.1kHz to 250kHz and outputs a detection signal to collect complete complex impedance spectrum data of the meat. Then, through a built-in algorithm, it analyzes and obtains two important electrical parameters: extracellular resistance (Re) and cell membrane capacitance (Cm). Extracellular resistance (Re) directly reflects the water migration state of bound water and stagnant water within the meat, and correlates changes in this state with the degradation progress of myofibril proteins. Cell membrane capacitance (Cm) directly corresponds to the degree of degradation of cell membrane proteins in the meat. These two electrical parameters can accurately quantify the protein hydrolysis and maturation progress of the meat, enabling the system to quantify the endogenous enzyme decomposition progress of the meat from a cellular electrical perspective, achieving multi-dimensional quality detection from both the surface and the interior of the meat cells.

[0041] Optical spectral detection unit 2 is positioned at the top of aging chamber 101, and bioelectrical impedance detection unit 3 is positioned at the bottom of aging chamber 101. This allows the two detection units to simultaneously perform non-contact spectral scanning and contact cell impedance detection, enabling dual non-destructive acquisition. The acquisition parameters of the two detection units are complementary, and they do not interfere with each other's signals or optical paths when operating synchronously. This further improves the quantitative accuracy of the meat aging state, reduces detection errors, makes the dynamic control of the controller more reliable, and further optimizes the consistency of meat aging.

[0042] In this embodiment, the controller is configured to calculate a maturation index AI that characterizes the degree of maturation of meat products based on the physicochemical parameters and the electrical parameters. The maturation index AI calculated by the physicochemical parameters and the electrical parameters can more accurately reflect the degree of maturation of meat products. Based on the maturation index AI, the maturation control parameters in the subsequent maturation stages of meat products are adjusted, thereby improving the control accuracy of the meat maturation process, improving maturation efficiency and product consistency, enabling users to stably achieve standardized maturation processes in home refrigerators, and significantly improving the upper limit of taste and flavor of home-matured meat products.

[0043] like Figures 1 to 3 As shown, optionally, in one implementation of this embodiment, the maturation cavity 101 has an air inlet 102 and an air outlet 103, and the air inlet 102 is connected to the cold air outlet of the refrigerator. The aging control parameters include the air flow rate introduced into the aging chamber 101 through the air inlet 102, and the temperature inside the aging chamber 101.

[0044] In this embodiment, the air inlet 102 on the side wall of the maturation cavity 101 is directly connected to the cold air outlet of the refrigerator's refrigeration system. This allows the low-temperature, dry cold air generated by the refrigerator's refrigeration system to continuously and smoothly enter the maturation cavity 101 through the air inlet 102, simultaneously driving the air inside the maturation cavity 101 to be discharged outwards from the air outlet 103, forming a circulation. This ensures that the airflow velocity inside the maturation cavity 101 is stably maintained within the standard maturation range of 0.5–2.0 m / s. With the low-temperature, dry cold air flowing through and circulating in the maturation cavity 101, the interior of the maturation cavity 101 can be maintained in a specific maturation environment of 0–4 degrees Celsius and a relative humidity of 61%–85% for a long period. This prevents the maturation area and the refrigeration area from communicating, avoiding drastic fluctuations in temperature and humidity within the maturation area, thus maintaining the long-term stability of the standard maturation environment.

[0045] In this embodiment, by controlling the flow rate of the air introduced into the aging chamber 101 through the air inlet 102 and by controlling the temperature inside the aging chamber 101 by controlling the operating frequency of the compressor, the aging control parameters inside the aging chamber 101 are adjusted, thereby achieving precise control of the aging progress of the meat in the aging chamber 101.

[0046] like Figures 1 to 3 As shown, optionally, in one implementation of this embodiment, a temperature sensor 4 and a humidity sensor 5 electrically connected to the controller are provided in the maturation cavity 101; The controller is configured to control the maturation chamber 101 to reach a target temperature based on the temperature value collected by the temperature sensor 4, and to control the maturation chamber 101 to reach a target humidity based on the humidity value collected by the humidity sensor 5.

[0047] In this embodiment, a temperature sensor 4 and a humidity sensor 5 are fixedly installed inside the aging chamber 101 and at the air outlet 103, respectively. These sensors continuously collect real-time ambient temperature and relative humidity values ​​of the aging area within the aging chamber 101, and transmit the collected temperature and humidity parameters to the controller in real time, serving as the basis for dynamic control. Through the function of the temperature sensor 4, the controller can monitor the actual temperature inside the aging chamber 101 in real time. When the cold air delivery causes the temperature inside the aging chamber 101 to exceed the standard aging range of 0 to 4 degrees Celsius, the controller will simultaneously fine-tune the compressor frequency and fan speed to quickly bring the temperature inside the aging chamber 101 back to the standard aging range, preventing abnormal temperature acceleration or slowing of the meat's biochemical reaction. Through the function of humidity sensor 5, the controller can monitor the humidity value in the aging chamber 101 in real time. If the humidity is too high, the controller will increase the fan speed to speed up air circulation and accelerate the evaporation of moisture on the surface of the meat. If the humidity is too low, the controller will reduce the fan speed to slow down the drying rate of the meat, so that the meat is maintained within the aging standard range of 61% to 85%, and the environment of the aging area is maintained in a good and stable state.

[0048] Temperature sensor 4 and humidity sensor 5 are both electrically connected to the controller. The temperature and humidity parameters collected by the sensors are synchronously input into the controller's calculation model along with the multi-dimensional meat parameters collected by optical spectral detection unit 2 and bioelectrical impedance detection unit 3. When the controller issues corresponding cold air control commands after calculating the aging index and daily change rate, it will simultaneously include the real-time temperature and humidity parameters in the aging chamber 101 in the reference range. This can distinguish between "abnormal aging speed of the meat itself" and "fluctuations in the aging process caused by environmental temperature and humidity fluctuations", avoiding misjudgments by the system based solely on the physicochemical parameters of the meat. This ensures that the system will not frequently trigger temperature intervention programs, making the dynamic parameter control of the aging process of the refrigerator more stable and reasonable.

[0049] In one embodiment, temperature sensor 4 is arranged on the inner wall of the air inlet 102 of the aging chamber 101, and humidity sensor 5 is arranged on the inner wall of the air outlet 103 of the aging chamber 101. Temperature sensor 4 at the air inlet 102 directly detects the initial temperature of the cold air just entering the aging chamber 101. This allows the system to predict temperature fluctuations in the cold air in advance and fine-tune the compressor frequency to maintain a stable temperature in the aging area. Humidity sensor 5 at the air outlet 103 detects the humidity of the airflow after it has passed through the meat and carried evaporated moisture. This allows for accurate acquisition of the real-time moisture evaporation rate of the meat, thus improving the response speed and accuracy of humidity control.

[0050] In another embodiment, both the temperature sensor 4 and the humidity sensor 5 are arranged inside the aging chamber 101 near the meat. In this way, the two sensors can directly collect the temperature and humidity of the microenvironment around the meat, obtain more accurate data that is more consistent with the environment in which the meat is located, and are not affected by the airflow disturbance of the cold air entering and leaving the aging chamber 101.

[0051] Temperature sensor 4 and humidity sensor 5, which are electrically connected to the controller, are installed inside the aging chamber 101. These sensors can acquire the ambient temperature and humidity parameters of the aging area in real time and keep the temperature and humidity parameters stable within the standard aging range. They can also help the controller distinguish between environmental fluctuations and changes in the quality of the meat itself, reducing the possibility of the system making erroneous temperature control interventions. This further improves the accuracy of the aging process control and ensures that the meat in the aging chamber 101 can complete the aging process in a standard and stable microenvironment, thereby further improving the consistency of the finished product's taste.

[0052] like Figures 1 to 3 As shown, optionally, in one implementation of this embodiment, the aging cavity 101 is disposed in the variable temperature chamber of the refrigerator, or the aging cavity 101 forms the variable temperature chamber of the refrigerator.

[0053] In this embodiment, the variable temperature chamber of the refrigerator has two assembly schemes: The first assembly method involves using the independently molded aging chamber 101 as a detachable drawer-type structure, placing it entirely within the refrigerator's built-in variable-temperature chamber. This variable-temperature chamber has its own independent cooling air duct and temperature-controlled compressor branch, allowing for individual adjustment of the temperature range within the aging chamber 101. Placing the aging chamber 101 within the variable-temperature chamber physically separates the aging space from the refrigerator's refrigeration, freezing, and soft-freezing zones, preventing moisture and odors from the refrigeration and freezing zones from entering the aging chamber 101 and interfering with the meat aging process. This method is compatible with most existing refrigerators with variable-temperature chambers, requiring no modification to the entire refrigerator unit. Simply adding the aging chamber 101 into the variable-temperature chamber enables the intelligent meat aging function, thus improving the versatility of both the refrigerator and the aging chamber 101. Furthermore, users can freely disassemble and remove the aging chamber 101 as needed for separate cleaning and storage, enhancing user flexibility.

[0054] The second assembly scheme integrates the curing cavity 101 with the refrigerator body, with the curing cavity 101 directly forming the refrigerator's independent variable temperature chamber. During refrigerator manufacturing, the variable temperature chamber is designed as a variable temperature space for curing, and is equipped with independent cooling air ducts, independent fans, and dedicated mounting positions for the detection unit. By directly forming the refrigerator's variable temperature chamber from the curing cavity 101, the air ducts, detection units, and sensors can all be pre-embedded and assembled. This results in shorter cold air delivery and output paths, faster temperature and humidity control response, and a higher degree of integration within the refrigerator.

[0055] Both assembly schemes—placing the aging chamber 101 within the refrigerator's variable-temperature chamber or directly comprising the variable-temperature chamber—achieve physical isolation between the aging area and other storage areas of the refrigerator. This effectively isolates odors and moisture from interfering with the meat aging process, ensuring a pure and stable aging environment. The variable-temperature chamber maintains the temperature within the aging chamber 101 within the standard aging range of 0 to 4 degrees Celsius. These two assembly schemes can be adapted to the different design requirements of various refrigerators, ensuring product versatility while improving the overall integrated performance of the refrigerator.

[0056] Optionally, in one implementation of this embodiment, an odor sensor and / or image recognition module electrically connected to the controller is provided in the maturation chamber 101.

[0057] In this embodiment, an odor sensor can be separately installed inside the aging chamber 101, or an image recognition module can be separately installed inside the aging chamber 101, or both an odor sensor and an image recognition module can be installed inside the aging chamber 101 simultaneously. Preferably, this embodiment installs both an odor sensor and an image recognition module inside the aging chamber 101, both electrically connected to the controller, which further increases the dimensionality of the parameters acquired by the detection unit. During the meat aging process, the concentration of flavor volatiles produced by endogenous enzyme decomposition continuously increases with the aging process. When aging reaches its optimal state, the rate of increase in volatile concentration slows significantly. The odor sensor continuously collects the concentration of volatile flavor substances in the air inside the aging chamber 101, quantifying the amount of flavor substances generated in the meat in real time. The controller can add the flavor substance concentration parameter as one of the judgment parameters and optimize the judgment logic of the aging endpoint, avoiding neglecting the control of meat flavor changes due to a limited number of parameters, thereby satisfying the "rich flavor" taste preference of some users.

[0058] The image recognition module, equipped with a high-definition camera and image analysis algorithm, can periodically capture complete surface images of the meat, automatically identifying color changes, surface drying levels, and surface mold growth. This allows the system to monitor the meat's appearance in real time. If localized mold growth or over-drying occurs, the controller immediately sends an alert to the user, reduces the airflow speed within the aging chamber 101, and intervenes to regulate the temperature and humidity, thus mitigating the risk of spoilage. Furthermore, the color difference values ​​extracted by the image recognition module can be cross-calibrated with color difference data obtained from near-infrared spectroscopy to reduce data errors caused by single-detection methods.

[0059] In one embodiment, an odor sensor can be placed at the air outlet 103 of the aging chamber 101 to improve the detection accuracy of the concentration of flavor volatiles. At the same time, an image recognition module can be placed next to the near-infrared spectral acquisition unit at the top of the aging chamber 101 to facilitate the synchronous calibration of spectral color difference data by a high-definition camera, thereby ensuring the storage safety of meat products.

[0060] By installing an odor sensor and an image recognition module inside the aging chamber 101, the system can increase the parameter dimensions of the aging endpoint determination logic. This not only caters to users' personalized taste needs but also monitors the appearance of meat products in real time, increasing the sensitivity of meat spoilage warning and improving the safety and intelligence of home aging functions.

[0061] Example 2 like Figure 4 As shown, this embodiment provides a refrigerator control method according to Embodiment 1, including: collecting meat parameters during the meat aging process; The maturation index AI of the meat is calculated based on the meat parameters, and the maturation index AI is used to reflect the current maturation process of the meat. The rate of change of the maturation index of the meat product within a unit time period is calculated based on the maturation index AI. The rate of change of the maturation index AI' is used to reflect the maturation change trend of the meat product within a unit time period. The maturation control parameters in the subsequent maturation stages of the meat product are adjusted based on the maturation index change rate AI'.

[0062] In this embodiment, preferably, the meat parameters include physicochemical parameters and electrical parameters; the step of calculating the maturation index AI of the meat based on the meat parameters includes: assigning corresponding weighting coefficients to the normalized changes of the physicochemical parameters and the electrical parameters, and summing the products of the physicochemical parameters, the electrical parameters and the corresponding weighting coefficients to obtain the maturation index AI of the meat.

[0063] The first step of this control method is the continuous multi-dimensional acquisition of meat quality parameters, such as physicochemical and electrical parameters. The second step is the dynamic adjustment of cold air parameters based on these multi-dimensional meat quality parameters. These two steps are continuously and cyclically executed during the meat aging process. Once the meat has completed its aging process, the control method will immediately switch the refrigerator to fresh storage mode, as detailed below: The process of obtaining the physicochemical and electrical parameters of the meat in the first step is as follows: The user places the meat in the aging chamber 101, selects the type of meat and taste preference, and then the controller starts the parameter acquisition program. According to the preset acquisition cycle, it sends acquisition commands to the optical spectrum detection unit 2 and the bioelectrical impedance detection unit 3. At this time, the optical spectrum detection unit 2 immediately starts the XY axis scanning mechanism to scan the surface of the meat in sections and acquires the complete near-infrared spectrum of the meat. Then, through the built-in chemometric model, it analyzes and outputs the physicochemical parameters of the meat, such as pH value, moisture content, myoglobin oxidation degree and color difference value ΔE. At the same time as the optical spectrum detection unit 2 starts, the bioelectrical impedance detection unit 3 starts simultaneously and scans the frequency in the range of 0.1kHz to 250kHz to acquire the complex impedance spectrum of the meat cells and analyzes and outputs the electrical parameters of the extracellular resistance Re and cell membrane capacitance Cm. All physicochemical parameters output by the optical spectroscopy detection unit 2 and all electrical parameters output by the bioelectrical signal impedance detection unit 3 are transmitted to the controller cache in real time to complete the acquisition of physicochemical and electrical parameters in a single cycle. During the continuous cyclic acquisition of physicochemical and electrical parameters, the controller can track the entire process of quality changes of the meat from the moment it is placed into the maturation chamber 101, and record the quality evolution data of the meat throughout the maturation process, which can be used as the parameter basis for subsequent dynamic control and endpoint determination.

[0064] The second step involves controlling the cold air parameters output from the refrigerator's cold air outlet to the air inlet 102 based on the physicochemical and electrical parameters. The process is as follows: After the controller caches and stores the physicochemical and electrical parameters collected each time, it performs a normalization operation and calculates the current maturation index AI by weighted summation. The system compares the current maturation index AI with the maturation index of multiple consecutive days to calculate the daily change rate AI', and uses this to determine the speed of the current meat maturation process. If the daily variation rate AI' exceeds the preset normal range, it indicates that the meat aging speed is too fast or too slow. The controller will issue targeted control commands to the refrigerator's refrigeration compressor and air duct fan to adjust the temperature and speed of the cold air delivered from the cold air outlet to the air inlet 102 of the aging chamber 101: When the meat aging speed is too fast, the controller will reduce the compressor operating frequency and increase the cold air temperature, while simultaneously adjusting the fan speed to reduce the airflow velocity in the aging chamber 101, thereby slowing down the protein decomposition rate and moisture evaporation rate of the meat and preventing over-aging; When the meat aging speed is too slow, the controller will increase the compressor operating frequency to slightly reduce the cold air temperature, while simultaneously increasing the fan speed to accelerate the airflow velocity, thereby increasing the endogenous enzyme decomposition rate and surface drying rate of the meat, thus shortening the aging cycle of the meat.

[0065] This control method dynamically regulates the cold air parameters delivered to the air inlet 102 of the maturation box by cyclically collecting meat parameters, thereby enabling dynamic control of the meat maturation process. It can provide suitable meat maturation control schemes for different types of meat and different user taste preferences, so that household refrigerators can meet the diverse needs of users through intelligent meat maturation.

[0066] The control method in this embodiment is applied to the refrigerator in Embodiment 1. Therefore, the control method has all the beneficial effects of the refrigerator in Embodiment 1, which will not be elaborated here.

[0067] It should be noted that the rate of change AI' of the meat aging index over a unit of time can be in days, meaning that the rate of change AI' of the meat aging index over a unit of time is the daily rate of change AI'.

[0068] like Figure 5 As shown, optionally, in one implementation of this embodiment, the step of calculating the maturation index AI of the meat product based on the meat product parameters includes: configuring corresponding weighting coefficients for the normalized changes of the physicochemical parameters and the electrical parameters, and summing the products of the physicochemical parameters, the electrical parameters and the corresponding weighting coefficients to obtain the maturation index AI of the meat product.

[0069] In this embodiment, after receiving all the physicochemical and electrical parameters collected in a single acquisition, the controller does not directly use them for calculation. Instead, it first normalizes each type of parameter, converting parameters such as meat pH, meat color difference, extracellular resistance Re, and cell membrane capacitance Cm, which have different dimensions and numerical ranges, into normalized changes in the range of 0 to 1. This eliminates the calculation bias caused by the differences in the numerical ranges of different parameters, allowing these multi-dimensional meat quality parameters to be uniformly incorporated into the same calculation model. This avoids the situation where the calculation results are unbalanced due to the excessive value of a single parameter, ensuring that multi-dimensional meat quality parameters can participate in the evaluation of the aging state of the meat in a balanced and comprehensive manner.

[0070] After the system completes the normalization calculation for each type of parameter, the controller will retrieve the specific weight coefficient corresponding to the current meat type. Each type of normalized parameter is matched with a corresponding and independent weight coefficient. These weight coefficients are obtained by fitting a large amount of meat aging experimental data. Beef, pork and mutton each store a set of corresponding differentiated weight combinations. In this way, the system can distinguish the aging judgment parameters of different meats, conform to the real biochemical aging rules of different meats, and improve the accuracy of aging index quantification. For example, beef focuses on the weight of pH value and color difference parameters, while pork focuses on the weight of electrical parameters such as extracellular resistance Re and cell membrane capacitance Cm.

[0071] The controller multiplies each type of normalized change by its corresponding weighting coefficient and sums all the products to obtain a unified quantitative maturation index AI ranging from 0 to 100. The maturation index AI represents key qualities of the meat that users can intuitively perceive, such as tenderness, flavor intensity, and juiciness. This allows the controller to intuitively and uniformly quantify the overall maturation process of the meat. An example is shown below: The controller caches and stores the corresponding time point and maturation index AI value for each acquisition. It selects two sets of maturation index AI values ​​with a full natural day interval, calculates the difference, and then divides it by the number of days to obtain the daily change rate AI' of the maturation index. The daily change rate AI' directly represents the current daily maturation progress of the meat. The daily change rate AI' helps the system accurately capture the acceleration or deceleration of the maturation process, enabling the system to distinguish between three operating states: normal maturation, excessively fast maturation, and excessively slow maturation, so that the system can make quantitative judgments in subsequent dynamic temperature control interventions.

[0072] The controller internally stores the standard daily rate of change range corresponding to the current meat type. The upper and lower limits of this range can be obtained from statistical data of standard aging experiments on a large number of meats of the same type. When the calculated daily rate of change AI' is higher than the maximum value of the range, it means that the daily aging progress of the meat is too fast. Continuing to operate in the current state will cause the meat to be over-aged quickly. When the daily rate of change AI' is lower than the minimum value of the range, it means that the current aging progress of the meat is slow, which will significantly lengthen the user's waiting period. By comparing the daily rate of change AI' with the upper and lower limits of the standard daily rate of change range, the system can accurately identify abnormalities in the aging process of the meat and initiate corrections and adjustments in a timely manner.

[0073] When the system determines that the daily change rate AI' exceeds the upper or lower limit threshold of the standard daily change rate range, the controller will automatically trigger an intervention program. The intervention program will adjust multi-dimensional air-cooling parameters such as cold air temperature and cold air speed to reverse the regulation of endogenous enzyme activity and moisture evaporation rate in the meat, thereby changing the increase or decrease of the daily maturation index of the meat and gradually pulling the daily change rate AI' back to the preset standard daily change rate range. This ensures that the maturation process of each piece of meat is stable and uniform, and there will be no situation where the early maturation is too fast and the later flavor is insufficient, or the maturation is slow and the cycle is too long throughout.

[0074] By normalizing multi-dimensional parameters and comparing the daily rate of change AI' with the standard daily rate of change range, the speed of meat aging can be accurately determined based on the comparison results. This allows the system to automatically adjust the air-cooling parameters to correct the aging speed of the meat, ensuring that the meat maintains a stable and standard aging rhythm throughout the process and significantly reducing the fluctuation in the taste of the meat after aging.

[0075] Optionally, in one implementation of this embodiment, the meat maturation index AI is calculated according to the following formula: AI = w1 × ΔpH + w2 × Dpro + w3 × ΔE + w4 × ΔRe; where ΔpH is the normalized change in the pH value of the meat, ΔpH = (pH0 - pH) / (W1 × ΔpH + W2 × Dpro + W3 × ΔE + W4 × ΔRe); t ) / (pH0-pH f pH0 is the initial pH value of the meat product, pH t The pH value of the meat product at time t is given. f The target endpoint pH value for meat aging; D pro The degree of protein degradation is characterized by the rate of change in cell membrane capacitance or the myofibril fragmentation index of meat products; ΔE is the normalized change in the color difference value E of meat products, ΔE = (E0 - E...) t ) / (E0-E f E0 represents the initial color difference value of the meat product. t E represents the color difference measured at time t of the meat product. fΔRe represents the target endpoint color difference value for meat aging; ΔRe is the normalized change in extracellular resistance of meat cells, ΔRe = (Re0 - Re...) / ( ... t ) / (Re0-Re f Re0 is the initial extracellular resistance of the meat product, Re t Re represents the extracellular resistance value of the meat product at time t. f The target endpoint for meat maturation is the extracellular resistance; w1 to w4 are the weighting coefficients for the corresponding parameters; the rate of change of the meat maturation index AI' is calculated using the following formula: AI' = ΔAI / T; where ΔAI is the daily variation difference of the meat, ΔAI = AI t1 -AI t2 AI t1 AI represents the maturation index of meat at time t1. t2 t2 represents the maturation index of the meat product at time t2, where T is the number of days between time t1 and time t2.

[0076] In this embodiment, the controller has a preset maturation index formula for calculating the maturation index AI. The maturation index formula is AI = w1 × ΔpH + w2 × D pro The formula +w3×ΔE+w4×ΔRe integrates multi-dimensional meat quality parameters into a single quantitative index calculation model. The four variables in this formula correspond to multi-dimensional meat quality parameters such as meat pH, protein degradation, surface color, and cell electrical parameters. The multi-dimensional meat quality parameters are weighted and integrated to obtain a unified quantitative score from 0 to 100.

[0077] ΔpH represents the normalized change in pH value, and is calculated using the formula ΔpH = (pH0 - pH) / ... t ) / (pH0-pH f The initial pH value obtained when the meat is first placed in the aging chamber 101 is defined as the initial pH 0. The real-time pH value is obtained at any sampling time t. t The optimal aging endpoint pH value for this type of meat is pH. f This formula uses the difference between the initial value, real-time value, and final standard value to calculate the pH value variation within the range of 0-1. This allows for a unified standard comparison of pH value changes in meat with different initial freshness levels, preventing calculation imbalances caused by varying initial pH values ​​of fresh meat. Consequently, it provides precise quantification of the variation in meat acidity and alkalinity during the aging process.

[0078] D proTo characterize the degree of protein degradation in meat products, this parameter has two switchable representation methods. The first method uses the rate of change of cell membrane capacitance (Cm) collected by a bioimpedance unit. The second method uses the myofibril fragmentation index (MFI) obtained from near-infrared spectroscopy. Cell membrane capacitance (Cm) directly reflects the degree of protein degradation in meat cell membranes, while the myofibril fragmentation index directly represents the degree of muscle fiber breakage. Both parameters can accurately quantify the progress of endogenous enzymes breaking down muscle protein in meat. The system can freely switch between methods based on the refrigerator's hardware configuration. pro The representation method to To quantify the degree of protein degradation, when the refrigerator is equipped only with optical spectroscopy detection unit 2, the system uses the myofibril fragmentation index (D) to characterize the degree of protein degradation. pro When the refrigerator is equipped with both optical spectroscopy detection unit 2 and bioelectrical impedance detection unit 3, the system preferentially uses the cell membrane capacitance Cm change rate to characterize the degree of protein degradation D. pro .

[0079] ΔE is the normalized change in color difference of the meat, calculated using the formula ΔE = (E0 - Et) / (E0 - Ef), where E0 is the initial surface color difference of the meat when it is first placed in the container. t The value is E, which is used to detect color difference in real time at time t. f The value represents the standard color difference at the end of aging. During the aging process, myoglobin in meat continues to oxidize, and the surface color changes steadily. After standardizing and converting the multi-dimensional color difference values ​​of meat, they are unified within the range of 0 to 1. In this way, the system can accurately quantify the progress of color oxidation and drying on the surface of meat and use it as a key aging judgment parameter for beef.

[0080] ΔRe is the normalized change in extracellular resistance, calculated using the formula ΔRe = (Re0 - Re) / ( ... t ) / (Re0-Re f Re0 is the initial extracellular resistance, Re t To detect the resistance value in real time, Re f The endpoint standard resistance; extracellular resistance changes continuously with the migration of internal water and degradation of myofibrils in meat products. It is a key aging determination parameter for pork and mutton. By uniformly quantifying the changes in cell electrical parameters, it can accurately reflect the dual changes in internal water and protein degradation in pork and mutton.

[0081] w1, w2, w3, and w4 are the independent weighting coefficients for four parameters: the normalized change in pH value ΔpH, the degree of protein degradation in meat Dpro, the normalized change in color difference of meat ΔE, and the normalized change in extracellular resistance ΔRe. The system can automatically retrieve preset weight combinations based on the type of meat selected by the user. For example, beef can increase the weights of w1 and w3, while pork and lamb can increase the weights of w2 and w4. This allows the maturation index calculation to be aligned with the biochemical characteristics of different meats, significantly improving the accuracy of the quantitative results of meat quality parameters.

[0082] Preferably, the formula for calculating the daily change rate AI' of the maturation index is AI' = ΔAI / T, where ΔAI = AI t1 -AI t2 AI t1 For the maturity index AI collected in the next batch, AI t2 Let AI be the maturity index from the previous collection, and T be the number of natural days between the two collections. The system divides the difference between the two maturity indices by the number of natural days between the collections to obtain the average daily maturity growth score. This way, regardless of whether the interval between the two collections is one day or more, the calculation formula can convert it into a uniform standard daily maturity rate. This allows the system to compare the daily change rate of the maturity index AI' with the standard daily change rate range to determine the speed of the maturity process.

[0083] By combining standardized normalization conversion formulas, multi-select protein degradation characterization formulas, unified maturation index weighting formulas, and standardized daily change rate calculation formulas, meat quality parameters of different dimensions, such as meat pH, degree of protein degradation, color difference value, and cell electrical parameters, can be uniformly converted into quantifiable and comparable maturation component numbers and daily growth rates. This allows the system to more rationally perform dynamic temperature control intervention and maturation endpoint determination. While reducing maturation determination errors, it can also significantly reduce the differences in maturation effects between different refrigerators and different meat products, further improving the user experience.

[0084] like Figures 6-8 As shown, optionally, in one implementation of this embodiment, adjusting the aging control parameters in the subsequent aging stage of the meat product according to the aging index change rate AI' includes: during the aging process of the meat product, calculating the change rate AI' of the meat aging index within a unit time period based on the meat aging index AI of different aging stages; if the change rate AI' is higher than the maximum value of a preset meat aging index change rate range, or the change rate AI' is lower than the minimum value of a preset meat aging index change rate range, controlling the air flow rate and / or temperature in the aging chamber 101 to intervene in the change rate AI' so that it is within the preset meat aging index change rate range.

[0085] Furthermore, the step of adjusting the maturation control parameters in the subsequent maturation stage of the meat product based on the maturation index change rate AI' includes: When the meat aging index change rate AI' is higher than the maximum value of the preset meat aging index change rate range, the compressor frequency of the refrigerator is increased to reduce the temperature in the aging cavity 101 and / or the fan speed of the refrigerator is increased to increase the air flow rate into the aging cavity 101. When the meat aging index change rate AI' is lower than the minimum value of the preset meat aging index change rate range, the compressor frequency of the refrigerator is reduced to increase the temperature in the aging cavity 101 and / or the fan speed of the refrigerator is reduced to reduce the airflow rate into the aging cavity 101.

[0086] In this embodiment, the controller typically maintains the temperature in the aging chamber 101 between 0 and 4 degrees Celsius, supporting dynamic adjustment. When the controller determines that the daily change rate AI' of the aging index is higher than the maximum value of the standard range, it means that the meat aging speed is too fast, the rate of endogenous enzyme decomposition and moisture evaporation exceeds the reasonable range, and continuing to operate in the original environment will quickly lead to problems such as over-aging, soft and mushy meat, and off-flavors caused by fat oxidation. Therefore, the system will actively start an intervention program to slow down the aging process of the meat. The intervention program employs three methods to slow down the meat aging process. The first method involves the controller increasing the operating frequency of the refrigerator compressor. This increases the cooling capacity of the refrigeration system, causing a slight, synchronous decrease in temperature within the aging chamber 101 (0.2 to 0.5 degrees Celsius). This slight decrease in ambient temperature in the aging area subtly slows down the activity of endogenous enzymes in the meat, thus slowing down protein decomposition and reducing the aging process. The second method involves the controller reducing the speed of the air duct fan. This decrease in fan speed reduces the airflow velocity within the aging chamber 101, slowing down the evaporation of moisture from the meat surface, reducing the formation of flavor compounds, and further slowing down the aging process. The third method involves simultaneously implementing both the first and second methods to reduce the overall rate of meat aging.

[0087] When the controller determines that the daily rate of change AI' is lower than the minimum value of the standard daily rate of change range, it indicates that the meat aging speed is too slow, the endogenous enzyme activity in the meat is insufficient, and the meat drying rate is too low. This will significantly lengthen the aging cycle of the meat and greatly increase the user's waiting time. At this time, the system will actively start an intervention program to accelerate the aging process. This intervention program has three intervention methods to accelerate the meat aging process. The first slowing intervention method is: the controller issues a command to reduce the operating frequency of the refrigerator compressor. After the compressor frequency decreases, the cooling capacity of the refrigeration system decreases, and the temperature of the aging cavity 101 rises slightly simultaneously, increasing the temperature of the aging cavity 101 by 0.2 degrees Celsius to 0. A slight increase in ambient temperature of 0.5 degrees Celsius in the aging zone will mildly promote the activity of endogenous enzymes in the meat, accelerate protein decomposition, and thus increase the aging process, gently accelerating the aging of the meat. The second mitigation intervention method is to increase the speed of the air duct fan by the controller. After the fan speed is increased, the airflow speed inside the aging chamber 101 will increase, which can promote the evaporation rate of moisture on the surface of the meat, so that the surface of the meat can quickly form a dry protective layer, increase the generation of flavor substances in the meat, and increase the aging process. The third mitigation intervention method is to simultaneously implement the first and second mitigation intervention methods, thereby increasing the rate of the aging process of the meat.

[0088] The intervention procedure is gentle and stable, with a single temperature adjustment not exceeding 0.2 degrees Celsius. After each temperature adjustment, the system will maintain the current aging environment in a stable state for at least 24 hours before re-evaluating and testing. This avoids frequent and large fluctuations in temperature and wind speed that could disrupt the aging reaction rhythm of the meat and ensure that the aging process of the meat can smoothly transition to the standard aging range.

[0089] By adjusting the compressor frequency and fan speed to change the cold air temperature and speed when the daily rate of change exceeds the upper and lower thresholds, bidirectional reversible regulation can be implemented for two abnormal maturation processes: maturation that is too fast and maturation that is too slow. The maturation speed of meat products can be regulated from multiple dimensions such as enzyme activity, surface drying, and oxygen penetration. The environmental parameters are adjusted in small and smooth steps throughout the process without causing drastic disturbances to the biochemical reactions of the meat. This smoothly brings the maturation process back to the standard maturation range, avoiding both over-maturation that damages the taste and flavor of the meat and excessively long maturation cycles that waste users' time.

[0090] Optionally, in one implementation of this embodiment, before adjusting the maturation control parameters in the subsequent maturation stage of the meat product according to the maturation index change rate AI', the following conditions are met: The aging process has passed the start exemption period, which is a first preset duration reached after the start of aging, and the first preset duration is determined based on the type of meat. After the exemption period is initiated, meat testing is started. The meat aging index change rate AI' is detected n times consecutively if it is higher than the maximum value of the preset meat aging index change rate range, or if the meat aging index change rate AI' is detected n times consecutively if it is lower than the minimum value of the preset meat aging index change rate range, where n≥2.

[0091] In this embodiment, the time between the initial collection of the daily change rate AI' of the aging index and the start of the aging process in the aging chamber 101 must reach a first preset time. Generally, in the first 3 days after the meat is placed in the aging chamber 101, the meat is still adapting to the temperature and humidity environment of the aging area, and cell water will migrate drastically. The pH value, cell impedance, and color difference of the meat fluctuate greatly, and the daily change rate AI' value is not of reference value. If the temperature and wind speed are adjusted immediately after the meat is placed in the aging chamber 101 based on the fluctuation of meat quality parameters, the biochemical reaction of the meat in the initial stage of the aging process will be disrupted due to excessive intervention. By setting a first preset time as an exemption period for the start of meat aging, the relevant parameter collection and control are started after the internal biochemical reaction of the meat has entered a stable stage. This can avoid invalid collection and invalid adjustment caused by data fluctuations in the early stage of meat aging.

[0092] In this embodiment, different types of meat exhibit significant differences in muscle fiber structure, cell water content, and initial post-slaughter biochemical stabilization period, resulting in completely different durations of data fluctuations during the initial maturation initiation phase. The controller pre-stores specific preset durations for each type of meat, such as beef, pork, and lamb. When the user selects the corresponding meat type on the refrigerator panel, the system automatically retrieves the start-up exemption duration matching the current meat type. For example: Beef has coarse muscle fibers and a long cell water migration cycle. During the first three days after being placed in the aging zone, its pH value, cell impedance, and color difference will fluctuate dramatically. Therefore, the initial preset aging time for beef is three days, during which the system will not collect data. Pork has fine muscle fibers and a fast cell stabilization rate. After one day in the aging zone, its internal biochemical reactions tend to stabilize. Therefore, the initial preset aging time for pork is one day. Lamb's characteristics are between those of beef and pork; therefore, the initial preset aging time for lamb is two days. These differentiated initial preset aging times ensure that each type of meat receives the most suitable initial stabilization period.

[0093] In this embodiment, the system only determines that the current meat product is in an abnormal state of true aging speed when all the calculated daily change rate AI' from n consecutive tests exceeds the same side of the standard daily change rate range, and n is greater than or equal to 2. A single instance of a parameter exceeding the standard will not trigger the intervention program. When the refrigerator door is opened, the compressor starts or stops, or the ambient temperature fluctuates, a temporary shift in the single detection parameter can occur. This is an accidental disturbance and does not reflect the true change in the aging speed of the meat product. Therefore, the system first filters out single accidental parameter errors and only initiates the intervention program after confirming that the daily change rate AI' has continuously deviated from the standard daily change rate range for several consecutive days. This significantly reduces the frequency of false interventions and ensures the long-term stability of the aging microenvironment of the meat product.

[0094] For example, for the longissimus dorsi muscle of cattle, under standard conditions of 3.5 degrees Celsius and 75% humidity, the normal fluctuation range of the daily variation rate AI' during the mid-aging stage (days 4-10) is 3.5 to 5.5. Based on this, the upper limit threshold of the daily variation rate range of the preset beef aging index is set to 5.5, and the lower limit threshold of the daily variation rate range of the preset beef aging index is set to 3.5. When the daily variation rate AI' of two consecutive tests (i.e., n=2) exceeds 5.5, the system automatically starts cooling; when the daily variation rate AI' of two consecutive tests (i.e., n=2) is lower than 3.5, the system automatically starts heating.

[0095] By limiting the intervention procedure to two or more consecutive daily change rate AI' detections, the system can avoid frequent erroneous interventions. This not only improves the accuracy of regulation and control to ensure the long-term stability of the microenvironment in the mature area, but also reduces hardware wear and tear caused by frequent start-stop speed adjustments of compressors and fans.

[0096] like Figure 9 As shown, the curves of the maturation index changing over time are displayed under three different processes. The group with faster process has a daily change rate exceeding the upper limit on the 4th day, and exceeds the upper limit for the second time on the 5th day, triggering system intervention, cooling down and reducing the fan speed at the same time, and then returning to the normal range on the 6th day.

[0097] like Figure 7 , 8 As shown, optionally, in one implementation of this embodiment, the control method further includes: when the meat aging index AI reaches a preset aging endpoint threshold and the meat aging index change rate AI' reaches a preset aging plateau threshold, controlling the aging cavity 101 in the refrigerator to enter a fresh storage mode, the fresh storage mode including the temperature in the aging cavity 101 being within a preset temperature range.

[0098] In this embodiment, the control method requires the meat to meet two judgment criteria simultaneously before the system will determine that the meat has reached the optimal maturation state.

[0099] The first criterion is that the maturation index (AI) calculated in real-time has reached the threshold of the preset endpoint corresponding to the meat type and the user's selected taste preference. For example, the controller has pre-stored differentiated endpoint scores. When the user selects the tender mode, the maturation endpoint threshold is set to 75-80 points. Therefore, the basic endpoint threshold for pork can be set to 85 points, allowing pork to be wet-aged to meet the user's demand for short-term maturation and tender texture. When the user selects the rich flavor mode, the maturation endpoint threshold is set to 90-95 points. Therefore, the basic endpoint threshold for beef can be set to 90 points, and its pH value can be stabilized within the range of 6.2 to 6.5, allowing beef to be dry-aged to meet the user's demand for long-term maturation and rich flavor. By setting different maturation endpoint thresholds for different meat types and different taste preferences, the system can accurately match users' different needs for tenderness and flavor, ensuring that the control of maturation endpoints meets the differentiated needs of users.

[0100] The second criterion is that the daily change rate of the maturation index AI' drops below the preset leveling threshold. When this occurs, it means that the daily maturation growth of the meat is extremely low, the decomposition of endogenous enzymes and the generation of flavor substances have basically stopped, and continuing the maturation process will not significantly improve the taste, but will only increase the risk of spoilage and oxidation. The leveling threshold for beef can be set to 1.0 points / day, and the leveling threshold for pork can be set to 1.5 points / day. This can avoid the situation where the maturation index just meets the standard but the maturation process is still proceeding rapidly, ensuring that each type of meat is in the best state of balance between flavor and tenderness when maturation is completed.

[0101] Once both of the above conditions are met, the controller will immediately terminate the aging process and issue a command to switch to fresh storage mode. Fresh storage mode maintains the internal temperature of the aging chamber 101 stably within a low temperature range of 0 to 2 degrees Celsius. This inhibits the activity of endogenous enzymes in the meat, blocks the continuous decomposition of proteins and fat oxidation, locks in the current optimal flavor and tenderness, and prevents meat spoilage caused by over-aging. Fresh storage mode ensures long-term stable storage of matured meat and maintains its optimal eating quality, without damaging its texture in a short period.

[0102] When the system switches from aging mode to fresh storage mode, the controller can simultaneously push a notification to the user that aging is complete through the refrigerator display screen or the accompanying mobile app, along with the best cooking and consumption suggestions for the meat, forming a closed-loop intelligent control from starting the meat aging process to reminding the user to consume it in time.

[0103] The maturation endpoint is determined by two conditions: the maturation index meets the target and the daily change rate of the maturation index (AI) tends to level off. After maturation is completed, the system automatically switches to a 0-2℃ low-temperature fresh storage mode to lock in the freshness of the matured meat. This completely breaks away from the crude logic of traditional refrigerators that forcibly terminate the program at a fixed time. It ensures that each type of matured meat is in the best state of balance between flavor and tenderness, and also ensures that the matured meat maintains its best eating quality in the long term, further improving the user experience.

[0104] Optionally, in one implementation of this embodiment, meat parameters during the meat aging process are collected at a preset frequency within a unit time period. If the meat aging index change rate AI' is higher than the maximum value of the preset meat aging index change rate range, or if the meat aging index change rate AI' is lower than the minimum value of the preset meat aging index change rate range, then the preset frequency is increased.

[0105] In this embodiment, the system can collect physical and chemical parameters and electrical parameters 1 to 2 times a day when there are no abnormal signals. The collection time is selected during the low vibration and low disturbance period when the refrigerator compressor is running stably or when the door has not been opened for a long time. This can reduce the temperature and humidity fluctuations caused by door opening and compressor vibration, ensure the stability of the collected parameters, and reduce the energy consumption of each detection unit during continuous operation. This results in lower power consumption of the refrigerator during the stable stage of the normal curing process, less wear and tear on related components, and an extended service life of the whole machine.

[0106] When the controller calculates that the daily rate of change AI' exceeds the upper or lower limit of the standard daily rate of change range, it indicates that the aging process of the meat is abnormally accelerated or abnormally slow. It is necessary to increase the frequency of parameter collection for confirmation and continuously track the trend of the aging process to avoid missing the optimal adjustment opportunity due to excessively long intervals. At this time, the system proactively increases the collection frequency to 3 to 4 times per day, thereby shortening the interval between two collections and continuously monitoring the recovery of the daily rate of change AI'. By monitoring the changes in the aging process with high density, the system can quickly determine the correction effect after the intervention of air-cooling parameters and promptly fine-tune the current temperature and wind speed to shorten the time for the meat aging process to return to the standard dry aging range.

[0107] When the daily change rate AI' of the maturity index falls back to the standard range after intervention, the system will automatically fall back to the basic sampling frequency of 1 to 2 times per day in order to restore the low-power normal operation mode, thus realizing dynamic adaptive switching of the sampling frequency.

[0108] By dynamically adjusting the acquisition frequency by collecting data at low frequency under normal conditions and automatically encrypting the acquisition frequency when abnormalities occur in the process, the system can balance the response speed of dynamic control and the energy consumption of the whole machine, which greatly improves the intelligence level of refrigerators and other equipment that use this control method.

[0109] Optionally, in one implementation of this embodiment, if the refrigerator door is opened or closed or the refrigerator compressor is in a start-stop state during the process of collecting meat parameters at a preset frequency within a unit time period, the meat parameters are collected again at the preset frequency after a second preset time interval.

[0110] In this embodiment, the system is equipped with a parameter acquisition delay mechanism with a second preset duration. When the refrigerator door is opened and closed, the system will only collect meat quality parameters again if both conditions are met simultaneously.

[0111] The first condition is that after the refrigerator door is closed, a waiting interval of the second preset time is allowed. This provides sufficient time for the temperature, humidity, and airflow within the curing cavity 101 to return to a stable standard range, thus avoiding parameter acquisition distortion caused by door disturbance and improving the accuracy of physicochemical and electrical parameter acquisition. The time from when the user opens the refrigerator door to when the second preset time is reached is typically between 30 and 60 minutes. During this period, user interference with the refrigerator is minimal, and the temperature disturbance caused by opening the door has largely subsided, resulting in stable measurement conditions.

[0112] The second condition is that the data acquisition program is only allowed to run when the compressor is in a state of continuous and stable operation without frequent start-stop cycles. This avoids interference from the mechanical vibrations generated during compressor start-stop cycles on the positioning of the near-infrared spectral scanning lens and the contact stability of the bottom impedance electrodes, ensuring that the acquired spectral and impedance signals are free from data distortion and errors, thus guaranteeing the authenticity and reliability of parameter acquisition.

[0113] By simultaneously meeting the dual conditions of delaying for a second preset time after the refrigerator door is closed and ensuring that the compressor is stable without any start-stop periods, the system can collect meat quality parameters again. This avoids the problems of temperature and humidity disturbances caused by the door and parameter distortion errors caused by compressor vibration, ensuring that the meat quality parameters collected each time are the true state of the meat, thereby further improving the control accuracy of the aging process.

[0114] In summary, the ingenious design of this refrigerator and its control method lies in: First, the aging chamber inside the refrigerator can collect meat parameters during the aging process through the detection unit. The controller adjusts the aging control parameters in the subsequent aging stages of the meat based on the meat parameters, thereby improving the control accuracy of the aging process, increasing aging efficiency and product consistency. This allows users to stably achieve standardized aging processes in their home refrigerators, significantly improving the taste and flavor of home-aged meat.

[0115] Secondly, the optical spectral detection unit is positioned at the top of the housing, and the bioelectrical impedance detection unit is positioned at the bottom. This allows the two detection units to simultaneously perform non-contact spectral scanning and contact cell impedance detection, achieving dual non-destructive acquisition. The acquisition parameters of the two detection units are complementary, and they do not interfere with each other's signals or optical paths when operating synchronously. This further improves the quantitative accuracy of the meat aging status, reduces detection errors, makes the dynamic control of the controller more reliable, and further optimizes the consistency of meat aging.

[0116] Third, this control method collects meat parameters in a loop and then adjusts the cold air parameters delivered to the air inlet of the maturation box in real time based on the collected multi-dimensional meat quality parameters. This achieves dynamic control of the meat maturation process and can provide suitable meat maturation control solutions for different types of meat and different user taste preferences. As a result, household refrigerators can meet the diverse needs of users through intelligent meat maturation.

[0117] Fourth, by normalizing multi-dimensional parameters and comparing the rate of change AI' within a unit time with the standard rate of change range, the speed of meat aging can be accurately judged based on the comparison results. This allows the system to automatically adjust the air-cooling parameters to correct the aging speed of the meat, ensuring that the meat maintains a stable and standard aging rhythm throughout the process, and significantly reducing the fluctuation in the taste of the meat after aging.

[0118] Fifth, by combining standardized normalization conversion formulas, multi-select protein degradation characterization formulas, unified maturation index weighting formulas, and standardized daily change rate calculation formulas, meat quality parameters of different dimensions, such as meat pH, degree of protein degradation, color difference value, and cell electrical parameters, can be uniformly converted into quantifiable and comparable maturation component numbers and daily growth rates. This allows the system to more rationally perform dynamic temperature control intervention and maturation endpoint determination, reducing maturation determination errors while significantly reducing the differences in maturation effects between different refrigerators and different meat products, further improving the user experience.

[0119] It can be further understood that in this disclosure, "many" refers to two or more, and other quantifiers are similar. "And / or" describes the relationship between related objects, indicating that three relationships can exist; for example, A and / or B can represent: A alone, A and B simultaneously, and B alone. The character " / " generally indicates that the preceding and following related objects are in an "or" relationship. The singular forms "a," "the," and "the" are also intended to include the plural forms unless the context clearly indicates otherwise.

[0120] It is further understood that the terms "first," "second," etc., are used to describe various types of information, but this information should not be limited to these terms. These terms are only used to distinguish information of the same type from one another, and do not indicate a specific order or degree of importance. In fact, the expressions "first," "second," etc., are completely interchangeable. For example, without departing from the scope of this disclosure, first information can also be referred to as second information, and similarly, second information can also be referred to as first information.

[0121] It is further understood that although operations are described in a specific order in the accompanying drawings in the embodiments of this disclosure, this should not be construed as requiring these operations to be performed in the specific order or serial order shown, or requiring all of the shown operations to be performed to obtain the desired result. In certain environments, multitasking and parallel processing may be advantageous.

[0122] Other embodiments of this disclosure will readily occur to those skilled in the art upon consideration of the specification and practice of the invention disclosed herein. This application is intended to cover any variations, uses, or adaptations of this disclosure that follow the general principles of this disclosure and include common knowledge or customary techniques in the art not disclosed herein. The specification and examples are to be considered exemplary only, and the true scope and spirit of this disclosure are indicated by the following claims.

[0123] It should be understood that this disclosure is not limited to the precise structures described above and shown in the accompanying drawings, and various modifications and changes can be made without departing from its scope. The scope of this disclosure is limited only by the appended claims.

Claims

1. A refrigerator, characterized in that: The refrigerator (1) is provided with a aging chamber (101), which is used to age the meat contained therein; The refrigerator includes: The detection unit is set in the aging chamber (101) and is used to collect meat parameters during the meat aging process; A controller configured to adjust aging control parameters in subsequent aging stages of the meat product based on the meat product parameters.

2. The refrigerator according to claim 1, characterized in that, The detection unit includes an optical spectral detection unit (2) and a bioelectrical impedance detection unit (3) electrically connected to the controller. The optical spectral detection unit (2) is used to obtain the physicochemical parameters of the meat by collecting optical spectral data of the meat, and the bioelectrical impedance detection unit (3) is used to obtain the electrical parameters of the meat by collecting the complex impedance spectrum of the meat. The controller is configured to calculate a maturation index AI that characterizes the degree of maturation of the meat based on the physicochemical parameters and the electrical parameters, and to adjust the maturation control parameters in the subsequent maturation stages of the meat based on the maturation index AI.

3. The refrigerator according to claim 1, characterized in that, The maturation chamber (101) has an air inlet (102) and an air outlet (103), and the air inlet (102) is connected to the cold air outlet of the refrigerator; The aging control parameters include the air flow rate introduced into the aging chamber (101) through the air inlet (102) and the temperature inside the aging chamber (101).

4. The refrigerator according to claim 3, characterized in that, The maturation chamber (101) is equipped with a temperature sensor (4) and a humidity sensor (5) that are electrically connected to the controller. The controller is configured to control the maturation chamber (101) to reach a target temperature based on the temperature value collected by the temperature sensor (4), and to control the maturation chamber (101) to reach a target humidity based on the humidity value collected by the humidity sensor (5).

5. A control method for a refrigerator as described in any one of claims 1-4, characterized in that, include: Collect meat parameters during the meat aging process; The maturation index AI of the meat is calculated based on the meat parameters, and the maturation index AI is used to reflect the current maturation process of the meat. The rate of change of the maturation index of the meat product within a unit time period is calculated based on the maturation index AI. The rate of change of the maturation index AI' is used to reflect the maturation change trend of the meat product within a unit time period. The maturation control parameters in the subsequent maturation stages of the meat product are adjusted based on the maturation index change rate AI'.

6. The control method according to claim 5, characterized in that, The meat product parameters include physicochemical parameters and electrical parameters; The step of calculating the maturation index AI of the meat product based on the meat product parameters includes: assigning corresponding weighting coefficients to the normalized changes of the physicochemical parameters and the electrical parameters, and summing the products of the physicochemical parameters, the electrical parameters and the corresponding weighting coefficients to obtain the maturation index AI of the meat product.

7. The control method according to claim 6, characterized in that, Calculate the meat maturation index (AI) using the following formula; AI=w1×ΔpH+w2×D pro +w3×ΔE+w4×ΔRe; Wherein, ΔpH is the normalized change in pH value of meat, ΔpH = (pH0 - pH) t ) / (pH0-pH f pH0 is the initial pH value of the meat product, pH t The pH value of the meat product at time t is given. f The target endpoint pH value for meat aging; D pro The degree of protein degradation is characterized by the rate of change in meat cell membrane capacitance or the myofibril fragmentation index; ΔE is the normalized change in the meat color difference value E, ΔE = (E0 - E...). t ) / (E0-E f E0 represents the initial color difference value of the meat product. t E represents the color difference measured at time t of the meat product. f ΔRe represents the target endpoint color difference value for meat aging; ΔRe is the normalized change in extracellular resistance of meat cells, ΔRe = (Re0 - Re...) / ( ... t ) / (Re0-Re f Re0 is the initial extracellular resistance of the meat product, Re t Re represents the extracellular resistance value of the meat product at time t. f is the extracellular resistance value at the target endpoint of meat aging; w1 to w4 are the weighting coefficients of the corresponding parameters.

8. The control method according to claim 5, characterized in that, Calculate the rate of change of meat maturation index AI' using the following formula; AI' = ΔAI / T; Where ΔAI is the difference in the change of meat quality within a unit of time, ΔAI = AI t1 -AI t2 AI t1 AI represents the maturation index of meat at time t1. t2 t2 represents the maturation index of the meat at time t2, and T represents the number of units between time t1 and time t2.

9. The control method according to claim 8, characterized in that, The step of adjusting the aging control parameters in the subsequent aging stages of the meat product according to the aging index change rate AI' includes: during the aging process of the meat product, calculating the change rate AI' of the meat product aging index within a unit time according to the meat product aging index AI at different aging stages; if the change rate AI' is higher than the maximum value of the preset meat product aging index change rate range, or the change rate AI' is lower than the minimum value of the preset meat product aging index change rate range, controlling the air flow rate and / or temperature in the aging chamber (101) to intervene in the change rate AI' so that it is located within the preset meat product aging index change rate range.

10. The control method according to claim 9, characterized in that, The adjustment of maturation control parameters in subsequent maturation stages of the meat product based on the maturation index change rate AI' includes: When the meat aging index change rate AI' is higher than the maximum value of the preset meat aging index change rate range, the compressor frequency of the refrigerator is increased to reduce the temperature in the aging cavity (101) and / or the fan speed of the refrigerator is reduced to reduce the air flow rate into the aging cavity (101). When the meat aging index change rate AI' is lower than the minimum value of the preset meat aging index change rate range, the compressor frequency of the refrigerator is reduced to increase the temperature in the aging cavity (101) and / or the fan speed of the refrigerator is increased to increase the air flow rate into the aging cavity (101).

11. The control method according to claim 8, characterized in that, Before the step of adjusting the maturation control parameters in the subsequent maturation stage of the meat product according to the maturation index change rate AI' is executed, the following conditions must be met: The aging process has passed the start exemption period, which is a first preset duration reached after the start of aging, and the first preset duration is determined based on the type of meat. After the exemption period is initiated, meat testing is started. The meat aging index change rate AI' is detected n times consecutively if it is higher than the maximum value of the preset meat aging index change rate range, or if the meat aging index change rate AI' is detected n times consecutively if it is lower than the minimum value of the preset meat aging index change rate range, where n≥2.

12. The control method according to claim 5, characterized in that, The control method further includes: when the meat aging index AI reaches a preset aging endpoint threshold and the meat aging index change rate AI' reaches a preset aging plateau threshold, controlling the aging cavity (101) to enter a fresh storage mode, the fresh storage mode including controlling the temperature inside the aging cavity (101) to be within a preset temperature range.

13. The control method according to claim 5, characterized in that, Meat parameters during the aging process are collected at a preset frequency within a unit time period. If the meat aging index change rate AI' is higher than the maximum value of the preset meat aging index change rate range, or if the meat aging index change rate AI' is lower than the minimum value of the preset meat aging index change rate range, then the preset frequency is increased.

14. The control method according to claim 13, characterized in that, If the refrigerator door is opened or closed or the refrigerator compressor is in a start-stop state during the process of collecting meat parameters at a preset frequency within a unit time period, the meat parameters will be collected again at the preset frequency after a second preset time interval.

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