The Study On The Classification Model And Evaluation Technology Of Mutton Carcass

Although the yield and consumption of mutton in China are the first in the world, the processing technology is not advanced and classification products are very small. An important reason is short of reasonable classification standard and evaluation technology of the mutton quality. So it is very significant to start the research on classification model and evaluation technology. After doing this we can accomplish competitive prices, and then promote the healthy development of sheep industry. The yield grade equation was pointed out in this paper on the basis of the standards all around and the condition of Chinese corporation. Combining Near Infrared Spectroscopy technology we got intelligent classification model. After experiment and analyzing, the measurements of four quality grade indicators were fixed. Based on this, we got classification form of quality grade. Specific results were as follows:(1)The yield grade indicators were collected on the basis of the mutton standards all around and the condition of chinese corporation. They were carcass weight, leg score, eye area, back fat thickness, rib fat thickness, body wall and meat production rate. After principle component analysis and correlation analysis, rib fat thickness and meat production rate were screened out. The optimal equation by regression analysis was: meat production rate(%)=(78.28904×rib thickness-32.30705)/rib thickness×100% ( R2=0.9935). Then, we divided mutton into five classes according to meat production meat.(2)The rib thickness was measures and spectrum lab was founded based on 274 carcasses,then we got NIR prediction model for rib thickness.The prediction model was preprocessed by Orthogonal signal correction,Savitzky-Golay derivation and Standardization method and its principle factor was 4. After analyzing, the prediction model was reasonable for its Coefficient of Calibration set was 0.63428 and Validation set was 0.74285. Combining yield grade equation and classification method above we got intelligent classification model.(3)The quality grade indicators were collected on the basis of the mutton standards all around and the condition of chinese corporation. They were maturity, back fat thickness, rib thickness, eye area, intramuscular fat, muscle color and fat color. After experiment and analyzing, we fixed the measurements of four quality grade indicators which have a basic for the quality grade. They were eye area equation, standard board of muscle color, fat color and intramuscular fat.(4)Rib thickness and maturity were screened out by principle component analysis and correlation analysis, muscle color and intramuscular fat were auxiliary for grading. We partition rib fat thickness into five classes according to Australia standards and we partition maturity into four classes according to the condition of sheep industry in China. Then we got classification form of quality grade, which divided carcass into three grades. Combining auxiliary indicators, we divided mutton quality into twelve levels specifically.