Cognitive Investigation And Research On The Influence Of X-Ray Detection On The Quality Of Meat Products

The eating quality of meat products is a measure that consumers pay very much when purchasing.Because X-rays have energy transfer processes when they penetrate proteins,they affect the structural stability of proteins more or less,leading to their consumption.There will be some changes in quality.Based on the related research at home and abroad,this paper focuses on the X-ray detection and physical and chemical indicators of domestically produced products such as boneless whole chicken and bone whole chicken,which are based on the theme of physical and chemical properties of meat products after X-ray detection..The conclusions drawn are as follows:(1)X-ray machine detects cognitive surveys that have an impact on the quality of meat products.From the perspectives of detection accuracy,physical properties,chemical properties,and eating quality,a questionnaire survey was conducted among employees of a large meat processing enterprise in Guangzhou,L,R,F.The results are as follows: males are younger than 18 years old and have less than 3 years of experience.People who have received a master's degree or above and have less than 3years of experience have generally believed that X-ray machine testing has no effect on the quality of meat products,women are less educated than high school and their experience is between 6-10 years or older than 60 years old.The crowd generally believes that X-ray machine testing has an impact on the quality of meat products.(2)X-ray machine brand selection and determination of detection accuracy.By comparing the X-ray machines from Japan,Germany,Italy and China,the results of the detection accuracy of the German Shuangshi X-ray machine are as follows: the detection accuracy of the gradient test ball is 2mm,and the detection accuracy of the array test ball is 1.8.Mm.The best detection accuracy of boneless whole chicken is1.8mm for stainless steel balls and 10 mm for glass balls.The detection accuracy of the whole chicken stainless steel can reach 1.8mm,and the glass cannot be detected.(3)The quality of chicken products after X-ray detection.Using the sensory evaluation method as an indicator,the physical properties of meat products after X-ray inspection were not significantly changed.The pH value,NaCl content,fat content,TBA value,hydrogen sulfide,globulin,peroxidase and other indicators were measured.The chemical properties of the meat products after testing by X-ray machine did not change significantly.The boneless chicken breast,fresh pork,frozen pork,pork sausage and non-irradiated group were simultaneously cooked after X-ray irradiation,and there was no difference in taste.