A unique method for detecting beef tenderness based on viscoelasticity principle.
A unique method for detecting beef tenderness based on viscoelasticity principle.
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DOI：
10.1111/jtxs.12258
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发表时间：
2017-10
影响因子：
3.2
通讯作者：
Yuan Long;Xiuying Tang;Wenjuan Wang;Yankun Peng;Xiaoguang Dong;Xilong Kang;Yong-yu Li
中科院分区：
文献类型：
--
作者：
Yuan Long;Xiuying Tang;Wenjuan Wang;Yankun Peng;Xiaoguang Dong;Xilong Kang;Yong-yu Li
拉伸强度是评价牛肉质构特性的重要参数。粘弹性是粘性和弹性的综合性质。基于牛肉粘弹性的牛肉嫩度检测可以避免传统评价方法对样品的破坏。本研究建立了一种新的检测系统，使用气流供应和激光位移传感器来评估牛肉粘弹性，收集测量牛肉样品从气流中变形，以及随后的恢复发生在12秒的时间内。压缩曲线和恢复曲线用指数函数拟合。计算最大压缩变形d1、恢复变形d2和总变形d3。评价L1和L2的瞬时变形，分别包括S1和S2的变形区域。通过线性回归拟合8至12 s期间的变形。主成分分析用于寻找最佳主成分。采用偏最小二乘回归方法建立模型预测验证集。使用12个主成分获得最优模型。校正集的相关系数和均方根误差分别为0.8541和5.9727。验证集的相关系数和均方根误差分别为0.8357。结果表明，基于粘弹性的牛肉嫩度检测具有重要的实际应用价值。本研究为肉禽的无损定量检测提供了一种独特的方法。实际应用在评价牛肉质量时，张力非常重要。然而，目前还缺乏有效的无损方法来测量牛肉嫩度。提出了一种新的牛肉嫩度评价方法，即在牛肉样品表面施加气流压力，并利用激光位移传感器测量牛肉粘弹性对样品表面变形的影响。建立了牛肉嫩度与变形之间的关系，从而可以通过观察到的变形来预测牛肉嫩度，从而为评价牛肉嫩度提供了一种独特的方法。
Tenderness is an important parameter for evaluating textural properties of beef. Viscoelasticity is a comprehensive property of viscosity and elasticity. Detection of beef tenderness based on beef viscoelasticity could avoid sample destruction inherent to the traditional evaluation method. This study has built a novel detection system using an air flow supply and laser displacement sensor to evaluate beef viscoelasticity, collecting measurements of beef sample deformation from the air flow, and of the subsequent recovery occurring during a 12-second time period. Compression curves and recovery curves were fitted by exponential function. The maximum compression deformation, d1, the recovery deformation, d2, and the total deformation, d3, were calculated. Instantaneous deformations of L1 and L2 were evaluated, including deformation areas of S1 and S2, respectively. The deformations for the period from 8 to 12 s were fitted by linear regression. Principal component analysis was used to find optimal principal components. Partial least squares regression method was used to build a model to predict the validation set. The optimal model was obtained using 12 principal components. Correlation coefficient and root mean square error of calibration set were 0.8541and 5.9727, respectively. Similarly, correlation coefficient and root means square error of validation set were 0.8357, respectively. The results showed that beef tenderness detection based on viscoelasticity can be of great value for practical application. This research provides a unique method for nondestructive and quantitative detection of meat and poultry. PRACTICAL APPLICATIONS Tenderness is of great importance while evaluating the quality of beef. However, there is a lack of effective nondestructive methods to measure beef tenderness. A new method was developed to evaluate beef tenderness by applying air flow pressure on a beef sample surface and using a laser displacement sensor to measure the associated surface deformation as influenced by the beef viscoelasticity. The relationship between beef tenderness and the deformation was established so that the former can be predicted by observed deformation, thus, resulting in a unique method for evaluating beef tenderness.