Meat moisture detection device

Abstract

The utility model discloses a kind of meat moisture detection devices, it is related to meat detection technical field, including base, the base side is provided with operation console, base top is provided with conveyor belt, the side of conveyor belt away from operation console is provided with several linearly arranged screening components, for distinguishing different water content bacon;Conveyor belt bottom and located inside base is provided with cleaning mechanism, for inhibiting bacon bacteria breeding;Conveyor belt side is provided with the notch matched with screening component;Conveyor belt end is provided with collection box.The utility model simple structure, under the cooperation of near infrared spectrometer and screening component, not only can accurately detect the moisture content of bacon, but also can realize moisture grading screening according to detection result, and the bacon with consistent moisture content is subsequently concentrated processing. Meanwhile, cleaning mechanism can effectively remove residual impurities on conveyor belt, so as to inhibit bacon bacteria breeding.

Description

Technical Field

[0001] This utility model relates to the field of meat detection technology, specifically to a meat moisture detection device. Background Technology

[0002] As a traditional cured food, the moisture content of cured meat directly affects its taste, shelf life, and the likelihood of microbial growth. Therefore, accurately determining the moisture content of cured meat is crucial for ensuring product quality and food safety. Traditional moisture determination methods include direct drying and needle insertion detection. While reliable, these methods are cumbersome and time-consuming, making them unsuitable for rapid testing. With technological advancements, modern cured meat moisture detection devices have increasingly adopted efficient and precise techniques, such as near-infrared spectroscopy, significantly improving detection efficiency and accuracy.

[0003] In the prior art, patent application CN212433135U discloses a meat moisture detector, including a stand, a workbench, and a detection component. The workbench is fixed to the lower end of the stand, and a crossbeam is installed on one side of the stand. A cylinder is installed at the lower end of the crossbeam, and the output end of the cylinder is connected to the detection component. This utility model, by setting pressure plates on both sides of the support plate, can fix meat products of different sizes by moving a push rod. The two ends of the movable rod are rotatably connected to the insert rod embedded in the fixed cylinder and the push rod penetrating the connecting cylinder. One end of the insert rod and one end of the push rod are respectively connected to the inner wall of the connecting cylinder by compression spring two and compression spring one.

[0004] This meat moisture detector, with its movable push rod design, can adapt to the fixing requirements of meat products of different sizes, effectively avoiding the impact of sample displacement on the results during the detection process. At the same time, the detachable design of the detection head body also facilitates replacement and maintenance. However, since it uses a needle insertion detection method, the needle needs to be inserted into the meat. This process not only damages the skin tissue of the meat, but may also have a negative impact on the taste and flavor of the meat, causing it to lose its original firmness and chewiness when eaten.

[0005] No effective solutions have yet been proposed to address the problems in the relevant technologies. Utility Model Content

[0006] In view of the problems in the related technologies, this utility model proposes a meat moisture detection device to overcome the above-mentioned technical problems existing in the existing related technologies.

[0007] Therefore, the specific technical solution adopted by this utility model is as follows:

[0008] A meat moisture detection device includes a base, an operation control panel on one side of the base, a conveyor belt on the top of the base, a number of linearly arranged screening components on the side of the conveyor belt away from the operation control panel for distinguishing cured meat with different moisture contents; a cleaning mechanism is provided at the bottom of the conveyor belt and inside the base for inhibiting bacterial growth in the cured meat; a notch is provided on one side of the conveyor belt to cooperate with the screening components; and a collection box is provided at the end of the conveyor belt.

[0009] Furthermore, in order to efficiently monitor the moisture content of the cured meat in real time and provide reliable data support for subsequent classification and processing, a U-shaped support frame is installed at the top of the conveyor belt, and a near-infrared spectrometer is installed at the bottom of the U-shaped support frame to detect the moisture content of the cured meat.

[0010] Furthermore, in order to achieve automated sorting and improve screening efficiency and accuracy, the screening component includes several L-shaped brackets set on one side of the conveyor belt. A cylinder is set on one side of the L-shaped bracket, and a movable rod is connected to the output end of the cylinder. A pin is set on the base near the top of the cylinder, and a lever is movably set on the pin. A convex groove that cooperates with the movable rod is opened on the other end of the lever.

[0011] Furthermore, to achieve automated cleaning, scraping, and drying processes and improve the operating efficiency and stability of the device, the cleaning mechanism includes a cleaning component, a scraping component, and a fan arranged sequentially inside the base. The cleaning component includes a cleaning water tank inside the base, and a brushing component is installed inside the cleaning water tank. An inlet is provided on one side of the cleaning water tank, penetrating one side of the base, and an outlet is provided on the other side of the cleaning water tank, penetrating the other side of the base. Both the inlet and outlet are controlled by solenoid valves. The brushing component includes a rotating shaft inside the cleaning water tank. Several connecting rods arranged in a circular pattern are symmetrically arranged on the outer circumference of the rotating shaft. Two sets of connecting rods are movably connected by brushes. One end of the rotating shaft passes through the base and the cleaning water tank and is connected to the output end of a servo motor. The scraping component includes a rotating shaft located inside the base, with an arc-shaped scraper on the outer circumference of the rotating shaft; both ends of the rotating shaft are connected to sleeves that pass through the base, and mounting plates are provided on the outer circumference of the sleeves. A rectangular groove is provided on one side of the mounting plate, and a T-shaped connecting rod is movably arranged inside the rectangular groove. A retaining ring is fitted on the outer circumference of the T-shaped connecting rod, and a spring is fitted on the outer circumference of the T-shaped connecting rod between the mounting plate and the retaining ring.

[0012] Furthermore, in order to improve the overall reliability and operational accuracy of the device, a convex groove 2 is provided on the top of the base to cooperate with the T-shaped connecting rod.

[0013] Furthermore, in order to improve the efficiency of scraping water and provide a cleaner environment for subsequent inspection and processing of cured meat, the arc-shaped scraper is at a 30-degree angle to the conveyor belt, which is used to scrape the residual water after cleaning into the washing water tank.

[0014] Furthermore, in order to effectively guide the movement of the cured meat under the action of the lever, and at the same time reduce the jamming caused by the accumulation or poor sliding of the cured meat, improve sorting efficiency and equipment operation stability, a baffle is set at the bottom of the lever and on one side of the base, and the baffle is set at a 45-degree angle to the horizontal plane.

[0015] The beneficial effects of this utility model are as follows:

[0016] 1. This utility model has a simple structure and is easy to operate. With the cooperation of a near-infrared spectrometer and a screening component, it can not only accurately detect the moisture content of cured meat, but also perform moisture grading and screening based on the detection results. Cured meat with consistent moisture content is then processed centrally, significantly improving processing efficiency. At the same time, the cleaning mechanism can effectively remove residual impurities on the conveyor belt, thereby inhibiting bacterial growth in the cured meat.

[0017] 2. This utility model uses a screening component and a near-infrared spectrometer to accurately identify the moisture content of cured meat. The cylinder drives a lever to automatically sort and collect cured meat with consistent moisture content, effectively distinguishing cured meat with different moisture gradients and centrally processing cured meat with homogeneous moisture content, which significantly improves sorting efficiency and saves processing costs.

[0018] 3. This utility model, by incorporating a cleaning mechanism, addresses the issue of impurities remaining on the conveyor belt during moisture testing of cured meat, which could potentially breed bacteria. To mitigate this, the conveyor belt is sequentially cleaned, scraped, and dried using a brush, an arc-shaped scraper, and a fan during the testing process. This significantly reduces impurity residue, effectively inhibits bacterial growth, maintains the cleanliness of the conveyor belt, and greatly improves the hygienic quality of the final product. Attached Figure Description

[0019] To more clearly illustrate the technical solutions in the embodiments of this utility model or the prior art, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this utility model. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0020] Figure 1 This is one of the structural schematic diagrams of a meat moisture detection device according to an embodiment of the present utility model;

[0021] Figure 2 This is a second schematic diagram of a meat moisture detection device according to an embodiment of the present utility model;

[0022] Figure 3 This is one of the structural schematic diagrams of the cleaning mechanism in a meat moisture detection device according to an embodiment of the present utility model;

[0023] Figure 4 yes Figure 3 Enlarged view of point A;

[0024] Figure 5 This is the second structural schematic diagram of the cleaning mechanism in a meat moisture detection device according to an embodiment of the present utility model.

[0025] In the picture:

[0026] 1. Base; 2. Control console; 3. Conveyor belt; 4. Screening assembly; 401. L-shaped bracket; 402. Cylinder; 403. Movable rod; 404. Pin; 405. Lever; 406. Convex groove one; 5. Cleaning mechanism; 501. Cleaning assembly; 5011. Cleaning water tank; 5012. Brush; 501201. Rotating shaft; 501202. Connecting rod; 501203. Brush; 501204. Servo motor; 5013. Water inlet. 5014, Outlet; 5015, Solenoid valve; 502, Scraper; 5021, Rotating shaft; 5022, Arc-shaped scraper; 5023, Sleeve; 5024, Mounting plate; 5025, Rectangular groove; 5026, T-shaped connecting rod; 5027, Snap-fit ​​ring; 5028, Spring; 503, Fan; 6, Notch; 7, Collection box; 8, U-shaped support frame; 9, Near-infrared spectrometer; 10, Convex groove II; 11, Baffle; 12, Photoelectric sensor. Detailed Implementation

[0027] To further illustrate the various embodiments, the present invention provides accompanying drawings, which are part of the disclosure of the present invention. These drawings are mainly used to illustrate the embodiments and can be used in conjunction with the relevant descriptions in the specification to explain the operating principles of the embodiments. With reference to these contents, those skilled in the art should be able to understand other possible implementation methods and the advantages of the present invention. The components in the figures are not drawn to scale, and similar component symbols are usually used to represent similar components.

[0028] According to an embodiment of the present invention, a meat moisture detection device is provided.

[0029] The present invention will now be further described in conjunction with the accompanying drawings and specific embodiments, such as... Figures 1-5 As shown, the configuration method according to this utility model embodiment includes a base 1, an operation control console 2 on one side of the base 1, a conveyor belt 3 on the top of the base 1, and a plurality of linearly arranged screening components 4 on the side of the conveyor belt 3 away from the operation control console 2 for distinguishing cured meat with different moisture contents; a cleaning mechanism 5 is provided at the bottom of the conveyor belt 3 and inside the base 1 for inhibiting the growth of bacteria in the cured meat; a notch 6 is provided on one side of the conveyor belt 3 to cooperate with the screening components 4; and a collection box 7 is provided at the end of the conveyor belt 3.

[0030] With the help of the above-mentioned technical solution of this utility model, and with the cooperation of the near-infrared spectrometer 9 and the screening component 4, not only can the moisture content of cured meat be accurately detected, but also moisture content can be graded and screened according to the detection results. Cured meat with consistent moisture content can then be processed centrally, significantly improving processing efficiency. At the same time, the cleaning mechanism 5 can effectively remove residual impurities on the conveyor belt, thereby inhibiting bacterial growth in the cured meat.

[0031] In one embodiment, a U-shaped support frame 8 is provided on the top of the conveyor belt 3, and a near-infrared spectrometer 9 is provided at the bottom of the U-shaped support frame 8 for detecting the moisture content of the cured meat. This can efficiently complete the real-time monitoring of the moisture content of the cured meat and provide reliable data support for subsequent classification and processing.

[0032] It should be explained that the near-infrared spectrometer 9 obtains information about the moisture content of the sample by measuring the absorption characteristics of near-infrared light by the cured meat. When near-infrared light shines on the cured meat, the water molecules in the cured meat absorb light of specific wavelengths, causing transitions in molecular vibrational energy levels. These absorption peaks correspond to the characteristic vibrational frequencies of the OH bonds in water molecules, and therefore can be used to identify and quantify the moisture content in the sample.

[0033] Specifically, the operation console 2 is equipped with a human-machine interface and a PLC (programmable logic controller). The human-machine interface is the interaction interface between the operator and the automation system. Its main function is to display the real-time operating status and the input of control commands. The PLC is used to execute specific control tasks, such as switch and sensor signal acquisition and processing.

[0034] It should be noted that the photoelectric sensor 12 can be modeled as E18-D808 or GP2Y0A21YK0F, etc.

[0035] In one embodiment, the screening component 4 includes several L-shaped brackets 401 disposed on one side of the conveyor belt 3. A cylinder 402 is disposed on one side of the L-shaped bracket 401, and a movable rod 403 is connected to the output end of the cylinder 402. A pin 404 is disposed on the top of the base 1 near the cylinder 402. A lever 405 is movably disposed on the pin 404. A convex groove 406 that cooperates with the movable rod 403 is opened at the other end of the lever 405, thereby realizing the automated sorting function and improving the screening efficiency and accuracy.

[0036] The specific working principle of the screening component 4 and the near-infrared spectrometer 9 in combination to achieve moisture screening of cured meat is as follows: The operation console 2 controls the start of the conveyor belt 3, and the cured meat to be tested for moisture is placed on the conveyor belt 3. Since the conveyor belt 3 is equipped with a photoelectric sensor 12 on one side, when the photoelectric sensor 12 detects the cured meat, it will send feedback to the operation console 2, which will control the near-infrared spectrometer 9 to detect the moisture of the cured meat and receive the moisture data. The operation console 2 analyzes the data and classifies it into three areas according to the moisture content: low moisture (1-33%), standard moisture (34-66%), and high moisture (67-100%). Based on the moisture content determination result, the operation console 2 will activate the cylinder 402 of the corresponding area, pushing the lever 405 to rotate around the pin 404 onto the conveyor belt 3, forming an oblique notch for the classification and collection of cured meat with different moisture contents. After collection is completed, the cylinder 402 returns to its original position. This reciprocating motion causes the lever 405 to swing continuously, achieving effective classification of cured meat with different moisture contents.

[0037] In one embodiment, the cleaning mechanism 5 includes a cleaning assembly 501, a scraper 502, and a fan 503 sequentially disposed inside the base 1. The cleaning assembly 501 includes a cleaning water tank 5011 disposed inside the base 1, and a brush 5012 is disposed inside the cleaning water tank 5011. A water inlet 5013 is disposed on one side of the cleaning water tank 5011, penetrating the base 1, and a water outlet 5014 is disposed on the other side of the cleaning water tank 5011, penetrating the base 1. Both the inlet 5013 and the outlet 5014 are controlled by a solenoid valve 5015. The brushing component 5012 includes a rotating shaft 501201 installed inside the cleaning water tank 5011. Several connecting rods 501202 are symmetrically arranged in a circular pattern on the outer circumference of the rotating shaft 501201. The two sets of connecting rods 501202 are movably connected by a brush 501203. One end of the rotating shaft 501201 passes through the base 1 and the cleaning water tank 5011 and is connected to the output end of the servo motor 501204. The scraping component 502 includes a rotating shaft 5021 disposed inside the base 1, with an arc-shaped scraper 5022 disposed on the outer circumference of the rotating shaft 5021; both ends of the rotating shaft 5021 are connected to sleeves 5023 through the base 1, and a mounting plate 5024 is disposed on the outer circumference of the sleeve 5023. A rectangular groove 5025 is opened on one side of the mounting plate 5024, and a T-shaped connecting rod 5026 is movably disposed inside the rectangular groove 5025. A retaining ring 5027 is sleeved on the outer circumference of the T-shaped connecting rod 5026, and a spring 5028 is sleeved on the outer circumference of the T-shaped connecting rod 5026 between the mounting plate 5024 and the retaining ring 5027. Through the synergistic action of the cleaning component 501, the scraping component 502, and the fan 503, the automated cleaning, scraping, and drying process is realized, improving the operating efficiency and stability of the device.

[0038] The specific working principle of the cleaning mechanism 5 is as follows: The solenoid valve 5015 of the water inlet 5013 is opened, allowing clean water to flow into the cleaning water tank 5011 until the set water level is reached, after which the valve is closed. The control console 2 controls the start of the conveyor belt 3, placing the cured meat to be tested for moisture content onto the conveyor belt 3. The control console 2 controls the servo motor 501204 to drive the rotating shaft 501201 to rotate. The symmetrically distributed connecting rods 501202, arranged in a circular pattern, drive the brushes 501203 to swing. After the brushes 501203 are wetted in the water in the cleaning water tank 5011, they can clean the conveyor belt 3, gently scrubbing away dirt from the surface of the cured meat. The brushes 501203 adapt to the shape of the meat through a hinged structure, avoiding damage. Due to the compressive force of spring 5028 and the limiting position of T-shaped connecting rod 5026, the arc-shaped scraper 5022 elastically adheres to the conveyor belt 3 after cleaning, scraping away water stains on its surface. The scraped water stains flow back into the cleaning water tank 5011 through the inclined arc-shaped scraper 5022. After scraping is completed, the blower 503 starts, and the high-speed airflow dries the remaining water stains, further removing residual moisture. After the moisture content of the cured meat is detected, the solenoid valve 5015 of the outlet 5014 opens, discharging wastewater.

[0039] In one embodiment, the base 1 has a convex groove 10 on its top that mates with the T-shaped connecting rod 5026, thereby improving the reliability and operational accuracy of the overall device.

[0040] In one embodiment, the arc-shaped scraper 5022 forms a 30-degree angle with the conveyor belt 3, which is used to scrape the residual water after cleaning into the washing water tank 5011. This not only improves the scraping efficiency, but also provides a cleaner environment for subsequent inspection and processing of cured meat.

[0041] In one embodiment, a baffle 11 is provided at the bottom of the lever 405 and on one side of the base 1, and the baffle 11 is set at a 45-degree angle with the horizontal plane, which can effectively guide the movement direction of the cured meat under the action of the lever 405, and at the same time reduce the jamming phenomenon caused by the accumulation of cured meat or poor sliding, thereby improving the sorting efficiency and the stability of equipment operation.

[0042] It should be noted that both the conveyor belt 3 and the brushes 501203 can be made of white food-grade PU (polyurethane) material. This material not only meets food safety standards but is also easy to clean. Together with the cleaning components 501, the scraper 502, and the fan 503, the conveyor belt 3 can be thoroughly cleaned, ensuring no residue remains.

[0043] To facilitate understanding of the above-mentioned technical solutions of this utility model, the working principle or operation method of this utility model in actual process will be described in detail below.

[0044] like Figures 1-5 As shown, in practical applications, the aforementioned operation console 2 is electrically connected to the photoelectric sensor 12, conveyor belt 3, cylinder 402, and servo motor 501204 in sequence. When the operator starts the conveyor belt 3 via the human-machine interface (HMI) of the operation console 2, and places the cured meat to be tested for moisture onto the conveyor belt 3, the photoelectric sensor 12 detects the cured meat and sends feedback to the operation console 2. The operation console 2 then controls the near-infrared spectrometer 9 to detect the moisture content of the cured meat and receives the moisture data. The operation console 2 analyzes this data and, based on this data, divides the cured meat into different moisture zones. Then, the operation console 2 activates its cylinder 402 to push the lever 405 to rotate around the pin 404 onto the conveyor belt 3 (the specific working principle of the screening component 4 and the near-infrared spectrometer 9 jointly achieving moisture screening of cured meat is as described above). Cured meat from the same moisture zone is collected. Cured meat with acceptable moisture content will not trigger the cylinder 402, and the conveyor belt 3 will transport it to the collection box 7 for collection. At the same time, the servo motor 501204 is started by the operation console 2 to drive the brush 5012 to perform reverse cleaning in the direction of the conveyor belt 3 (the specific working principle of the cleaning mechanism 5 is as shown above). Through the synergistic effect between the cleaning component 501, the scraper 502 and the fan 503, the automated cleaning, scraping and drying process is realized.

[0045] In summary, by utilizing the above-mentioned technical solution of this utility model, which features a simple structure and convenient operation, and through the combined action of the near-infrared spectrometer 9 and the screening component 4, it can not only accurately detect the moisture content of cured meat, but also perform moisture grading and screening based on the detection results, and centrally process cured meat with uniform moisture content, significantly improving processing efficiency. Simultaneously, the cleaning mechanism 5 effectively removes residual impurities from the conveyor belt, thereby inhibiting bacterial growth in the cured meat. This utility model, by setting up the screening component 4 and using the near-infrared spectrometer 9 to accurately identify the moisture content of cured meat, and by using the cylinder 402 to drive the lever 405 to automatically sort and collect cured meat with uniform moisture content, effectively distinguishes cured meat with different moisture gradients, and centrally processes cured meat with homogeneous moisture content, significantly improving sorting efficiency and saving processing costs. However, by setting up the cleaning mechanism 5, this utility model addresses the issue that impurities may remain on the conveyor belt 3 during the moisture detection of cured meat, potentially leading to bacterial growth. Therefore, during the testing process, the conveyor belt 3 is cleaned, scraped, and dried sequentially by the brush 501203, the arc-shaped scraper 5022, and the fan 503, which significantly reduces the residue of impurities, effectively inhibits bacterial growth, keeps the conveyor belt 3 clean, and greatly improves the hygienic quality of the final product.

[0046] In this utility model, unless otherwise explicitly specified and limited, the terms "installation", "setting", "connection", "fixing", "screw connection", etc., should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral part; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; they can refer to the internal connection of two components or the interaction between two components. Unless otherwise explicitly limited, those skilled in the art can understand the specific meaning of the above terms in this utility model according to the specific circumstances.

[0047] The above description is only a preferred embodiment of the present utility model and is not intended to limit the present utility model. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present utility model should be included within the protection scope of the present utility model.

Claims

1. A meat moisture detection device, comprising a base (1), wherein an operation control console (2) is provided on one side of the base (1), characterized in that, The base (1) is provided with a conveyor belt (3) on top. On the side of the conveyor belt (3) away from the operation control console (2), there are several linearly arranged screening components (4) for distinguishing cured meat with different moisture contents. A cleaning mechanism (5) is provided at the bottom of the conveyor belt (3) and inside the base (1) to inhibit the growth of bacteria in the cured meat. The conveyor belt (3) has a notch (6) on one side that matches the screening component (4); A collection box (7) is provided at the end of the conveyor belt (3).

2. The meat moisture detection device according to claim 1, characterized in that, The top of the conveyor belt (3) is provided with a U-shaped support frame (8), and the bottom of the U-shaped support frame (8) is provided with a near-infrared spectrometer (9) for detecting the moisture content of the cured meat.

3. The meat moisture detection device according to claim 1, characterized in that, The screening component (4) includes several L-shaped brackets (401) arranged on one side of the conveyor belt (3), and a cylinder (402) is arranged on one side of the L-shaped bracket (401). The output end of the cylinder (402) is connected to a movable rod (403). The base (1) is provided with a pin (404) near the top of the cylinder (402). A lever (405) is movably provided on the pin (404). The other end of the lever (405) is provided with a convex groove (406) that cooperates with the movable rod (403).

4. The meat moisture detection device according to claim 1, characterized in that, The cleaning mechanism (5) includes a cleaning component (501), a scraper (502) and a fan (503) arranged sequentially inside the base (1).

5. The meat moisture detection device according to claim 4, characterized in that, The cleaning assembly (501) includes a cleaning water tank (5011) disposed inside the base (1), and a brush (5012) is disposed inside the cleaning water tank (5011). The cleaning water tank (5011) has an inlet (5013) on one side that passes through the base (1), and an outlet (5014) on the other side that passes through the base (1). Both the inlet (5013) and the outlet (5014) are controlled by a solenoid valve (5015).

6. The meat moisture detection device according to claim 5, characterized in that, The brushing component (5012) includes a rotating shaft (501201) disposed inside the cleaning water tank (5011). A plurality of connecting rods (501202) are symmetrically arranged in a circular pattern on the outer circumference of the rotating shaft (501201). Two sets of connecting rods (501202) are movably connected by a brush (501203). One end of the rotating shaft (501201) passes through the base (1) and the cleaning water tank (5011) and is connected to the output end of the servo motor (501204).

7. A meat moisture detection device according to claim 6, characterized in that, The scraping component (502) includes a rotating shaft (5021) disposed inside the base (1), and an arc-shaped scraper (5022) is provided on the outer circumference of the rotating shaft (5021). Both ends of the rotating shaft (5021) pass through the base (1) and are connected to sleeves (5023). The outer circumference of the sleeve (5023) is provided with a mounting plate (5024). A rectangular groove (5025) is opened on one side of the mounting plate (5024). A T-shaped connecting rod (5026) is movably arranged inside the rectangular groove (5025). A snap ring (5027) is sleeved on the outer circumference of the T-shaped connecting rod (5026). A spring (5028) is sleeved on the outer circumference of the T-shaped connecting rod (5026) between the mounting plate (5024) and the snap ring (5027).

8. A meat moisture detection device according to claim 7, characterized in that, The base (1) has a convex groove (10) on its top that cooperates with the T-shaped connecting rod (5026).

9. A meat moisture detection device according to claim 7, characterized in that, The arc-shaped scraper (5022) forms a 30-degree angle with the conveyor belt (3) and is used to scrape the residual water after cleaning into the cleaning water tank (5011).

10. A meat moisture detection device according to claim 3, characterized in that, A baffle (11) is provided at the bottom of the lever (405) and on one side of the base (1), and the baffle (11) is set at a 45-degree angle to the horizontal plane.

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