冷却牛肉新鲜度的评价方法

探讨了冷却牛肉的pH值、挥发性盐基氮含量与冷却牛肉存放时间的关系,并利用回归方程对冷却牛肉的新鲜度进行了评价。研究中引入了模糊评判方法,利用pH值和挥发性盐基氮含量(TVB N)两个指标对牛肉新鲜度进行了综合评价,并对基于图像处理技术的牛肉新鲜度评价方法进行了深入的研究。结果表明,利用pH值和挥发性盐基氮含量2个指标综合评价牛肉新鲜度的正确率比单独使用其中的一个指标评价的正确率高;采用图像分析方法评价牛肉新鲜度,不仅评价正确率高,而且可省去繁琐的化学试验,是一种方便、快捷的方法。

Appraising methods of freshness of chilled beef

Relationships between pH and TVB N and storing date of chilled beef were studied.Appraisement equations based on regression function were carried out where a fuzzy appraisement was applied.Freshness of beef was appraised using pH and TVB N.Finally,the appraisements on freshness of beef based on image process and neural network were investigated.The research shows that pH and TVB N values can be considered as appraising targets.As pH and TVB N are used to appraise freshness of beef,the obtained correctness rate is higher than that when only one of them is utilized.By using image analysis for appraisement on freshness of beef,the obtained correctness rate is not only the highest among the used methods.But a complicated chemical experiment is not necessary.The method is rapid and convenient for appraisal of freshness of beef.