孙啸,刘浩鲁,陈彩蓉,陈坤杰.基于特征参量的肉鸡木质肉在线检测方法[J].农业机械学报,2017,48(6):284-289.
SUN Xiao,LIU Haolu,CHEN Cairong,CHEN Kunjie.On-line Detection Method of Raw Woody Breast Based on Characteristic Parameter[J].Transactions of the Chinese Society for Agricultural Machinery,2017,48(6):284-289.
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基于特征参量的肉鸡木质肉在线检测方法   [下载全文]
On-line Detection Method of Raw Woody Breast Based on Characteristic Parameter   [Download Pdf][in English]
投稿时间:2016-10-19  
DOI:10.6041/j.issn.1000-1298.2017.06.037
中文关键词:  鸡肉肉质  木质肉  特征参量  在线检测
基金项目:“十二五”国家科技支撑计划项目(2015BAD19B06)
作者单位
孙啸 南京农业大学工学院 
刘浩鲁 南京农业大学工学院 
陈彩蓉 南京农业大学工学院 
陈坤杰 南京农业大学工学院 
中文摘要:近年来肉鸡中出现的肌肉缺陷疾病——木质肉(Woody/wooden breast,WB)越来越受到关注。为了探索WB在线检测方法及熟肉肉质区别,以完整的鸡胸肉样本(左、右2部分)作为实验研究对象,左半部分样本进行挤压力(Compression force,CF)测量,同时通过高压空气无损检测系统采集不同实验高度(12、15、18cm)下样本的形变参量;右半部分样本进行蒸煮后, 以蒸煮损失率、2种剪切探头做功(MORSE、BMORSE)及剪切力产生的峰值个数(PC-MORS、PC-BMORS)作为熟肉肉质评价参量。实验结果表明:生肉实验中,CF随WB等级升高显著增大,而12、15、18cm处圆形变形量随WB等级升高显著减小;18cm处圆形变形量与WB等级极显著相关,可作为WB在线检测潜在的特征参量,结合图像处理技术可能实现对WB在线检测分级。熟肉实验中蒸煮损失率、BMORSE、 PC-BMORS随WB等级升高显著增大,但MORSE在各等级间无差异,说明BMORS探头更适合WB熟肉肉质分析。此外,PC-MORS、PC-BMORS比传统的剪切能量评价体系更加容易区分WB等级,不仅可作为新的特征参量评价WB熟肉肉质,同时也客观地描述了不同WB等级间肌肉内部结构及纹理特征。
SUN Xiao  LIU Haolu  CHEN Cairong  CHEN Kunjie
College of Engineering, Nanjing Agricultural University,College of Engineering, Nanjing Agricultural University,College of Engineering, Nanjing Agricultural University and College of Engineering, Nanjing Agricultural University
Key Words:poultry meat quality  woody breast  characteristic parameter  on-line detection
Abstract:Global attention has been drawn to the woody breast (WB) myopathy in modern poultry industry which is observed a distinct hardness of raw fillets. The test was conducted to determine effectiveness of compression force and air deformation of fillet surfaces to identify WB in raw fillets and meat quality with different WB categories in cooked fillets. Whole breast fillets were collected from 49d broilers categorized in normal (NORM), moderate (MOD) and severe (SEV) categories of WB (n=30/category). Left part fillets were conducted compression force (CF) and air deformation measurement; right part fillets were cooked and sheared with MORS and BMORS. Cook loss (CL), shear energy (MORSE and BMORSE) and peak counts of shear curves (PC-MORS and PC-BMORS) were recorded on each fillet. In raw fillets, CF was increased remarkably with the increase of WB (P<0.05), diameter measurements of air deformation was decreased (P<0.05) as the increase of WB categories regardless of distance. In cooked fillets, WB negatively affected CL and shear properties. The result indicated that air deformation may be potentially used as tool for online raw fillet detection, and the new method of peak counting was useful in distinguishing among WB categories, which could be a good feature to describe WB inner muscle texture of cooked fillet.

Transactions of the Chinese Society for Agriculture Machinery (CSAM), in charged of China Association for Science and Technology (CAST), sponsored by CSAM and Chinese Academy of Agricultural Mechanization Science(CAAMS), started publication in 1957. It is the earliest interdisciplinary journal in Chinese which combines agricultural and engineering. It always closely grasps the development direction of agriculture engineering disciplines and the published papers represent the highest academic level of agriculture engineering in China. Currently, nearly 8,000 papers have been already published. There are around 3,000 papers contributed to the journal each year, but only around 600 of them will be accepted. Transactions of CSAM focuses on a wide range of agricultural machinery, irrigation, electronics, robotics, agro-products engineering, biological energy, agricultural structures and environment and more. Subjects in Transactions of the CSAM have been embodied by many internationally well-known index systems, such as: EI Compendex, CA, CSA, etc.

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