Detection Of Beef Freshness Based On Texture And Dynamic Characteristics

Meat plays an important role in daily meal for its good nutrition. Due to its high protein, low fat and low cholesterol, beef becomes very popular. So the quality of meat relates with people's health. The traditional methods just like TVB-N, colony count, were not widely applied for their complex operation. A handy physical method to measure the freshness of beef was required.This paper identified two parameters: TVB-N, colony count. The rule of TVB-N and colony count with the increase of store days was analyzed. With the store days was increasing, the TVB-N and colony count were increased yet. The two parameters had relativity with store days, and colony count was better than TVB-N to indicate the freshness of beef.Texture is an important parameter to indicate the quality of beef. Hardness 1, Hardness 2, Adhesiveness, Springness, Resilience, Cohesiveness, Gumminess, H2/H1, Chewiness were used to indicate the texture of beef. Texture atlas was obtained by the Instron. Adhesiveness, Springness, Resilience, Cohesiveness, Gumminess, H2/H1, Chewiness were obtained by analysing the data. We analyzed the texture parameters of beef under the different store conditions, the change of texture parameters with the store day and temperature, the relativity of texture parameters.The parameters which relatived with the store day were obtained:(1) With the store condition of 2℃, Hardness 1, Hardness 2, Resilience, Gumminess, Chewiness were changed regularly. With the increasing of store days, Hardness 1, Hardness 2 and Chewiness were decreasing, but they increased in the 11th day. This fact could be due to the effect of the enzyme on myofibrillar proteins. It seems that this effect noted at 11 days could be enough to affect texture profile. With the increasing of store days, the Resilience and Gumminess were decreasing.(2) Hardness 1 is correlated with Hardness 2, Gumminess, H2/H1;Springness is correlated with H2/H1, Resilience;Gumminess is correlated with H2/H1;Gumminess is correlated with H2/H1.(3)Store days influenced the Hardness 1, Hardness 2, Resilience, Gumminess and Chewiness, but hardly influenced the Adhesiveness, Springness, Cohesiveness, and H2/H1.(4) Texture parameters were hardly influenced by temperature, so texture had no change in different temperature.In this paper, the time response was obtained and changed to frequency response by FFT software. Beef quality detection is based on the analysis of the dynamically measured frequency response. The correlation of the resonance frequency, E value, the first response amplitude, the second response amplitude with store days and texture parameters were analyzed.Store days, Hardness 1, Resilience, Gumminess, Chewiness influenced the resonance frequency, E value, first response amplitude and the second response amplitude. Resonance frequency was decreased with the increasing of store days;and increased with the increasing of Hardness, Resilience, Gumminess and Chewiness.