Establishment Of Quality Safety Control System Of Meat And Quality Grading Research

With the progress of the society and the improvement of living standard, people increasingly high demand for quality of life, food consumption is particularly important. However, some harsh nature emerging food safety incidents, such as BSE, avian flu, lean events, these events have caused serious adverse effects on consumer trust, social stability, government reputation, market prospect, export trade, etc. To this end, we must study to establish a complete, practical, effective meat quality and safety control system and its quality grading technology, the stability of the consumer’s trust, adjust the production environment of the domestic market, and promote quality inspection organizations monitoring efforts to safeguard the sustainable development of China’s meat market.Full text mainly divided into two parts, the meat quality and safety control system to establish and meat quality grading of the image processing methods research. The specific conclusions are as follows:(1) Comparative analysis of commonly used in several quality and safety control system:the scope of application of HACCP, ISO9000, GMP, SSOP and tracebility system, the advantage and disadvantages, and scalability, to establish tracebility system for the main, the HACCP supplemented by quality and safety control system.(2) Make a example of pork production to establish quality and safety control system of meat:according to pig industry chain information and all kinds of standards, a more systematic analysis of all aspects of the pork production process to determine the important key in the whole process of information control points, such as farming environment, the introduction of the species categories, feed consumption, feed additives usage, immunization status, veterinary drug usage, transportation environment, slaugher environment, ante-mortem quarantine situation, after slaugher quarantine situation, disinfection of the environment, production licenses, health permits, and other retrospective information points, with the nature of the database table establishment relevant database table field table.(3) According to the main purpose of the meat production process and the system build to develop the framework map,"Meat quality and safety control system" is divided into two parts of management platform and query platform. Manage platform is divided into two of the system management and production management, of production management including farm, slaughterhouses, and vendors; query platform is divided into a web query and phone query two aspects. (4)"Meat quality and safety control system" is a cover livestock and poultry slaughter and processing, meat circulation of the meat production chain of information that allows consumers to fully understand the flow of the whole process and the detailed information of the meat, and effectively safeguard the right to know and the legitimate interests of consumers. And to make the detailed information of the production process, accountability to the business or individuals, to improve the strength and intensity of government monitoring, to minimize the occurrence of foodborne diseases; or guarantee can be traced back to the root of the problem in the problem occurs the first time, timely response measures to reduce the injuries and losses have occurred to a minimum.(5) Different types of meat quality identification and grading approach is also different. The freshness is one of the common meat quality appraisal methods commonly used volatile basic nitrogen determination (GB/T5009.44-2003) to determine the freshness of meat on fresh meat quality grading.(6) With the advantages of image processing technologies for meat quality classification. According to fat and lean degree and freshness of meat, choice different image processing techniques. One of is the image enhancement, muscle area segmentation method to read the samples of meat fat area and total area of calculation of meat fat and lean, the meat quality grading of meat fat and lean degree; the other is the image color processing, the RGB color processing, the new R, G, B three components of the histogram and the average observed and analyzed meat fresh meat to the meat of corruption variation to determine the degree of freshness of meat, the use of meat freshness in the meat quality grading.