Determination method of beef quality with multi parameters

摘要

This paper studies the evaluation method of multi parameters on beef quality, in which beef tenderness and cooking loss are regarded as the parameters, with the combination of subjective evaluation and objective data. The predicting model with onlinedetection of beef tenderness and cooking loss was constructed based on experiments. And a subjective evaluation results summary table was also made based on statistical analysis of subjective evaluation of personnel evaluation and evaluation model of online quality detection of beef quality. So the beef quality can be evaluated by combination of the online detection and the subjective evaluation. Finally, a function was constructed by converting a multi objective function into a single objective function to meet the demand of evaluating the detection results, which makes the detection method more close to the enterprises production and market consumption. This research provided available support for the development of beef quality test system which could be implemented online to determine beef quality.