Development Of A New Type Of Resistance Method For Meat Moisture Detection

Since 1990,the total meat consumption in China has accounted for one third of the world’s total,and it is expected to reach 65.1 million to 100.1 million tons in 2025,with further growth in the future.With the rapid growth of China’s national economy,consumers’ demand for meat quantity has been transformed into the control of meat quality.However,with the growth of the total consumption of meat products,its quality problems also appear,such as the emergence of watered-in meat in the market,not only endanger the health of consumers but also threaten the healthy development of the meat industry.So in order to ensure the safety of consumers on the quality of fresh meat of various ability,index analysis,the main factors affecting its quality,to improve the quality and the sustainable development of these industries,such as problems of related research has the very vital significance,in which the moisture content of fresh meat is not only determine whether as the meat on the basis of water injection,or consider fresh meat quality parameters.As a kind of complex colloid dispersion system,the water content of livestock and poultry meat is affected by many factors such as species,breed,detection site,feed composition,postmortem time and storage environment temperature.The resistance method is used to measure the water content in fresh meat.According to the different water content in fresh meat,the resistance value will also change accordingly.Therefore,we detect the water content by measuring the resistance value in fresh meat.The anisotropy of the texture of fresh meat leads to the anisotropy of the resistance of fresh meat,which will affect the measurement results to a certain extent.In addition,the measurement of the resistance value in fresh meat will be affected by many factors,such as the ambient temperature,the concentration of water particles in fresh meat and the arrangement of the electrode of the detection device.Therefore,the influence of these factors should be considered in the measurement,and the corresponding parameters,such as temperature and particle concentration,should be compensated and corrected to improve the accuracy of measurement.Based on the traditional resistance method,meat moisture detection only realizes the detection of water content of fresh meat,but lacks the analysis of various factors affecting the detection results.And with the improvement of the consumption level of meat products in China,its quality and safety have been widely concerned.The more effective measures to ensure the quality and safety of meat products are to establish testing standards and exact testing methods for meat and meat products.It is of great significance to master the methods of monitoring water content of fresh meat products while monitoring water content of fresh meat products.Therefore,a new resistance method for meat moisture detection was proposed in this paper.With the help of an existing laboratory meat moisture rapid detection device.The detection device uses the signal generator to form the oscillation signal of specific frequency and amplitude,converts the water content of fresh meat into electrical signal for processing,and uses the single chip microcomputer to collect data,run the program and process data.In this paper,the basis of experimental theory and practice,device structure,software design,verification experiment and data processing are introduced.