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METHOD AND DEVICE FOR PREDICTING THE TENDERANCE OF MEAT ON THE PROCESSING SITE USING BIOLOGICAL AND / OR PHYSICO-CHEMICAL INFORMATION AND OPTICAL MEASUREMENTS IN THE FIELD OF THE VISIBLE AND NEAR INFRARED
METHOD AND DEVICE FOR PREDICTING THE TENDERANCE OF MEAT ON THE PROCESSING SITE USING BIOLOGICAL AND / OR PHYSICO-CHEMICAL INFORMATION AND OPTICAL MEASUREMENTS IN THE FIELD OF THE VISIBLE AND NEAR INFRARED
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机译:利用可见和近红外领域中的生物和/或物理化学信息和光学测量来预测加工现场肉类趋势的方法和装置
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摘要
The invention concerns a method for determining the quality of meat, in particular beef, on the transformation site, comprising the following steps: a) collecting, on the transformation site, data on parameters pertaining to the group consisting of the animal's race, age, and category, and biological and/or physico-chemical parameters of the animal's carcass pertaining to the group consisting of weight, conformation, fleshing, the carcass pH and colour, and the thickness of the hide; b) obtaining at least an optical spectrum of the meat at wavelengths pertaining to a spectral range from the visible to near-infrared; c) combining data obtained from steps a) and b), to determine the meat tenderness according to a predetermined law established with respect to a predetermined tenderness reference scale.
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