Study on the Application of Biological Tactile in Fast Meat Freshness Detection

Yue-ying TONG, Dong-hui CHEN, Zhi-biao SHI, Li LEI, Jin TONG

Abstract


The author aimed to explore the application of biological tactile in fast non-destructive meat freshness detection. Used WDW-20 electronic universal testing machine, surveyed chicken, pork and beef the pressure characteristic curves, analysed respectively the relationship between the pressure characteristic curve parameters and the meat freshness. The author also analysed the relationship between the shape of pressure characteristic curve and the meat freshness. The results indicated that in the meal pressure characteristic curve, the curve shape and a number of mechanical parameters could reflect its freshness. Also, different types meat had different structures led them to the different mechanical properties; different types meat characteristic curves, the meat pressure characteristic curve shape and parameters reflected their fresh meat differently. Biological tactile can evaluate meat freshness in a few seconds. This is a promising, economic, simple and practicable way of fast meat freshness detection. Key words: Biological tactile; TVBN; pressure Characteristic curve

Keywords


Biological tactile; TVBN; pressure Characteristic curve

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DOI: http://dx.doi.org/10.3968%2Fj.ans.1715787020100302.019

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