The Evaluation Methods Of High Quality Pork In Jilin

The pork quality not only affects economical benefit of pig raisers, slaughterhouses and meat enterprises, but also affects consumers' buying tropism. So it becomes an important topic to domestic and overseas scholar. This paper study the physical and chemical quality of high-grade pork in Jilin Province in two sides: normal pork quality and muscle chemical makeup, and analyses the following pork quality: pH, muscle color, water holding capability, solid conductance rate, liquid conductance rate, shear force, TBV-N, cooking loss, dripping loss, dry meat, marbling, intramuscular fat content, myoglobin and ash. Developing computer-identifying system of marbling, studying fast predict method of intramuscular fat content and water holding capability, and predict the fresh degree of pork. The main contents are as follows:1.Finish the designing of assistant device. To increase the stability of the conductance rate, designing a minitype device to measure solid conductance rate. The placed materiel barrel, inside cup and cover make up of this device. It ensures veracity of the data and feasibility of the test.2.Designing computer-identifying system of marbling. Now it adopts the sensory estimate expert according the marbling picture to estimate marbling in home and overseas, but the result of this method has contrived error in some degrees. To solve this question, we design computer-identifying system of marbling at matlab. The paper change sensory estimate in computer identifying and change qualitative analysis in quantitative analysis. This paper use image processing method, it adopts the percentage of fat in muscle. According to sensory estimate, the paper analyzes the veracity of the program. It can be seen, the result has high veracity, and it can arrive to 87.5%, the marbling content raise along with intramuscular fat content. This method can eliminate contrived error and ensure the veracity of the data.3.Studying prediction method of intramuscular fat content. Intramuscular fat content is an important factor to affect the pork quality. It can affect the tenderness, succulent and flavor of pork. But now the method of testing fat is very complexity, it cannot be applicable to grass roots factory. The purpose of this study is finding out a method that can be saving time, convenience, fast and veracity. This paper study several physical and chemical character which has better relativity to intramuscular fat content, such as solid conductance rate, shear force, dry meat, ash and marbling, and study each of them change trend with intramuscular fat content. Solid conductance rate, shear force and ash turn out descend trend along with intramuscular fat content. Dry meat and marbling turn out ascend trend along with intramuscular fat content. Among poly-linearity regression, non-linearity regression and artificial neural network, the paper selects non-linearity regression and sets up mathematic model. The independent variables are those physical and chemical items and strain variable is intramuscular fat content. Through study and analyze, the veracity arrives to 87.5%. The mathematic model can predict intramuscular fat content accurately.4.Studying method of testing muscle water holding capability. When muscle has lesser water holding capability, it not only affects the economical benefit of meat factory, but also affects the edible character of customer. Through pH, cooking loss and dripping loss, this paper analyzes the connection about muscle water holding capability with each of them. pH and cooking loss has positive correlation with muscle water holding capability, and dripping loss has negative correlation with muscle water holding capability. Among poly-linearity regression, non-linearity regression and artificial neural network, the paper selects artificial neural network and sets up mathematic model. The pH, cooking loss and dripping loss are independent variable and muscle water holding capability is strain variable. The veracity of artificial neural network arrives to 87.5%, it can be use in pract...