J4 ›› 2009, Vol. 6 ›› Issue (2): 196-201.doi: 10.1016/S1672-6529(08)60091-8
• 论文 • 上一篇
Artificial Tactile Sense Technique for Predicting Beef Tenderness Based on FS Pressure Sensor
Xiao-dan Wang, Yong-hai Sun, Ying Wang, Tie-jun Hu, Min-hua Chen, Bing He
- 1. School of Biological and Agricultural Engineering, Jilin University, Changchun 130022, P. R. China
2. School of Food Science and Engineer, Qingdao Agricultural University, Qingdao 266109, P. R. China
3. Jilin Province Changchun Haoyue Halal Meat Co.,Ltd, Changchun 130013, P. R. China
Artificial Tactile Sense Technique for Predicting Beef Tenderness Based on FS Pressure Sensor
Xiao-dan Wang, Yong-hai Sun, Ying Wang, Tie-jun Hu, Min-hua Chen, Bing He
- 1. School of Biological and Agricultural Engineering, Jilin University, Changchun 130022, P. R. China
2. School of Food Science and Engineer, Qingdao Agricultural University, Qingdao 266109, P. R. China
3. Jilin Province Changchun Haoyue Halal Meat Co.,Ltd, Changchun 130013, P. R. China
摘要：
We present a rapid system for predicting beef tenderness by mimicking the human tactile sense. The detection system includes a FS pressure sensor, a power supply conversion circuit, a signal amplifier and a box in which the sample is mounted. A sample of raw Longissimus dorsi (LD) muscle is placed in the measuring box; then a rod connected to the pressure sensor is pressed into the beef sample to a given depth; the reaction force of the beef sample is measured and used to predict the tenderness. Sensory evaluation and Warner-Bratzler Shear Force (WBSF) evaluation of samples from the same LD muscle are used for comparison. The new detection system agrees with established procedure 95% of the time, and the time to test a sample is less than 5 minutes.