RU2552665C1 - Method for determining quality of meat - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: meat quality determination method involves preparation of a sample of the specimen under study; one preliminarily provides for obtainment of three steadily decreasing functional dependences of meat impedance on frequency from the LF-HF frequencies range for meat samples having NOR, DFD and PSE features; from the obtained dependencies one selects the first and the second fixed frequencies and measures the sample impedance at the two selected frequencies, determining quality indicators by the ratio of measures impedance values; the method specificity consists in the first and the second fixed measurement frequencies are selected by way of determination of common intervals of functional dependencies with expressed dynamic changes of impedance depending on the frequency provided the dependence fails to satisfy the function steadiness conditions in at least one of the intervals determined which characterises a reaction course interfering with oxidation-reduction processes; one judges on the quality of meat according to the formulawhere k is the dimensionless coefficient; (Z)c is impedance of a meat sample with crosswise positioning of fibres as measured at the first frequency f; (Z)l is impedance of a meat sample with longitudinal positioning of fibres as measured at the first frequency f; (Z)c is impedance of a meat sample with crosswise positioning of fibres as measured at the second frequency f; (Z)l is impedance of a meat sample with longitudinal positioning of fibres as measured at the second frequency fThe first frequency is selected from the range of 27 - 32 kHz characterising the process of cell membranes destruction and development of oxidative processes accelerating further degradation of cell cultures finding manifestation in a harmonious fluctuation of impedance values of the sample under study with amplitude increasing depending on the frequency The second frequency is selected from the range of 115 - 32 kHz characterising intensity of glycolytic transformations in the process of muscular tissue autolysis finding manifestation in the dynamics of variation of impedance values of the sample under study depending on the frequency The second frequency exceeds the first one in terms of frequency no more than 4 times. The value of the dimensionless coefficient k?1.3 established meat belonging to PSE quality group, with k=1.4÷4.8, mat belongs to DFD quality group, with k?1.9 - to NOR quality group.EFFECT: usage of the proposed group of inventions ensures reliable classification of meat per groups NOR, PSE and DFD and as well as labour intensity reduction.9 dwg, 10 tbl, 1 ex

Description

The present invention relates to the food industry, in particular, to the meat industry and may find application in express quality control of meat after slaughter of animals by the consumer of this product and in technological processes for assessing the quality and classification of meat and meat raw materials by signs: PSE (pale, exudative ), DFD (dark, dense, dry) and NOR (normal).

The problem of identifying and processing raw meat of non-traditional quality, the so-called meat with the attributes (properties) of PSE and DFD, is still very relevant. The appearance of signs of PSE, DFD occurs, as a rule, in the muscles of stress-sensitive animals under the influence of various factors, and post-mortem processes in meat with these three signs are formed against a different biochemical background. The reason for the appearance of low-quality signs of PSE, DFD in animal meat, resistant to stress, is associated with their various pathologies, unbalanced feeding, disturbances in microclimate parameters, conditions, etc. [Krishtanovich V.I., Kolobov SV. Yablokov D.I. Consumer properties of meat with deviations in the process of autolysis // Meat industry. - 2005. - M1. - S.30-33]. The determining condition for the formation of meat quality after slaughter is the nature of the autolysis process, which is characterized by various biochemical processes, including the breakdown of glycogen with the formation of lactic acid, in which there is a shift in the active acidity of the pH. It is generally believed that meat with the DFD sign has a pH value of more than 6.2, in meat with PSE properties this indicator has a value of less than 5.2 [Lisitsyn A.B., Lipatov N.K., Kudryashov L.S. and others. Theory and practice of meat processing. - 2nd ed. - M.: Editorial Service, 2008. - 308 p.].

Meat with the characteristics of PSE is not suitable for the production of cooked sausages, as it leads to increased moisture loss during processing, deterioration in the taste of the finished product. The dense consistency of meat with a sign of DFD and high pH values limit the duration of its storage and processing, but make it effective for the production of smoked products. Given the above, the quality control procedure for meat and meat products is an important component of the meat processing process, especially in line production. The implementation of express quality control of meat is one of the priority tasks, since the quality of the products issued to the consumer, their cost, the timely selection and application of adequate measures to reduce rejects in production, and others, depend on the speed of control and objectivity of the signs of meat. -product quality control method is also relevant because on its basis in the future for the mass consumer of meat products there is the possibility of creating objective ports ivnyh means of evaluating their quality at an acceptable price and the buyer can be evaluated by instruments quality indicator integral component, for example the freshness of meat products purchased.

A known method of controlling the nutritional value of meat, which involves slaughtering and cutting animal carcasses, measures the pH of meat and subsequent sorting [SU Copyright Certificate 1449904 A, cl. G01N 33/12, publ. 01/07/89, Bull. No. 1]. Then the carcasses of meat are exposed to an electric current of industrial frequency with pulses of a duration of 0.6 ÷ 0.8 s and a duty cycle of 1 ÷ 1.5 s for 12-14 minutes and re-measure the pH. The quality control of the separation of half carcasses of meat into low and normal nutritional value is carried out by the difference in pH readings: before and after electrical exposure.

Classification of meat in this case requires a long process, since the procedure of the method includes a double measurement of the pH value before and after electrical exposure. In addition, the implementation of the method is associated with the danger of electric shock to workers, and on the basis of this method it is difficult to implement stand-alone portable tools due to the need to use highly energy-intensive power sources (batteries). This method does not provide a reliable classification of meat according to the characteristics of PSE, DFD and NOR.

A known method for determining the quality of meat, involving sample preparation and measurement of the reflection coefficient of a meat sample R ₁ at wavelengths of 480 ÷ 520 nm and R ₂ - 640 ÷ 720 nm and quality assessment by calculating the ratio of the measured values of these values: K = R ₁ + 10R ₁ / R ₂ [SU No. 1244589 A1, G01N 33/12, USSR. A method for determining the quality of meat. 1989]. This method allows you to implement stand-alone portable means of assessing the quality of meat.

But this method does not allow you to sort the meat on the grounds of PSE, DFD and NOR. In addition, the disadvantages of this method are the duration and complexity of the quality assessment process, due to the sequential measurement of the reflection coefficient in 2 wavelength ranges of separately prepared meat samples of strictly specified sizes and the calculation of the intensity of their color.

A known method of controlling the quality of meat, involving sampling of the test sample, exposure to a given wavelength range by electromagnetic radiation and measuring the value of the indicator correlating with the quality of meat in the form of the ratio of the values of the reflection intensity of the test sample and the standard, measured using a commercially available comparator color ball KTSSh, and meat quality control is carried out taking into account the obtained values of the values of this ratio [RU patent No. 2092836 A Meat quality control method, 1997]. The authors of the method offer the possibility of sorting meat according to the relevant criteria. The meat is considered with normal properties at a value of the ratio of 1.05 ÷ 1.0, meat with DFD properties at 1.2 ÷ 1.25 and meat with PSE properties at 0.9 ÷ 0.95.

In this method, as an indicator associated with signs of meat quality, the value of the color characteristic by the reflection intensity of the test sample is used in comparison with the measured value of the reflection intensity of the “standard” and the establishment of the relations of these values with subsequent quality control by the established ratio. The disadvantage of this method is its complexity and complexity. Indeed, the method procedure involves the manufacture of a special “standard” (auxiliary sample) corresponding to the coordinates of the color of meat with normal quality. For this, a celluloid is poured into the KTsSh cuvette and achieved its color close to the color of the meat with normal quality, gelation is carried out and a standard is extracted, etc., working according to the methodology of the passport of the KTsSh instrument that has not been produced since 01.01.1984 by the domestic industry. In the practical implementation of technical devices according to the method under consideration, firstly, there is a need for the manufacture of "standards" for all types of meat and meat products and their metrological certification. Secondly, given that the verification scheme for measuring color coordinates is based on the calorimetric system proposed by the International Commission on Lighting [GOST 8.205-90 State system for ensuring the uniformity of measurements. State verification scheme for measuring instruments for color coordinates and chromaticity coordinates], certification and certification of such a technical device is problematic due to the high complexity and laboriousness of such a procedure already in its methodological metrological part.

A known colorimetric method for assessing the freshness of meat with determining the properties of NOR, PSE and DFD, including preparing the sample, forming a uniform light flux to highlight the sample from several angles, obtaining and registering the image of the sample using a digital camera, converting the image to digital format for further use in a computer and subsequent file processing using a special computer program that highlights color characteristics and quality criteria [Aleinikov AF, Palchikova IG, Obidin Yu.V., See Irnov E.S., Glyanenko B.C., Chugui Yu.V. Digital video system for determining and analyzing the color characteristics of raw meat // Sib. West S.-kh. Sciences. 2013. - No. 1. - S.78-88]. With this method, the developed program allows you to find the average values of lightness, the dominant wavelength and saturation, as well as the standard deviation from the data sample for the selected area of the digital image, which are used to judge the signs of meat. In this method, the advantage of color methods is realized - the ability to use computer technology for technical vision.

The disadvantages of the method include the high energy intensity of the used technical equipment and the lack of reliable assessment of the signs of NOR, PSE and DFD when supplying raw materials with the addition of special dyes that artificially change its presentation (color characteristics).

A known method for assessing the freshness of meat, based on passing weak alternating currents of different frequencies through the meat sample, measuring the electrical conductivity of the sample and plotting the dependence of electrical conductivity on the frequency of exposure, which are used to judge the signs of NOR, PSE and DFD of meat and meat products [Settings for assessing the degree of meat freshness / A.F. Aleinikov, I.G. Palchikova, Yu.V. Obidin, E.S. Smirnov, B.C. Glyanenko, Chugui Yu.V., A.N. Shvydkov // Achievements of science and technology of the agro-industrial complex. - 2013. - 4. - P.74-77].

This method is distinguished by its low energy intensity of the applied technical means, which can be used in the form of a portable compact means for assessing the quality of meat. The disadvantage of this method is the large volume of operations when plotting the dependencies of resistance at various frequencies and the complexity of their analysis when classifying meat according to quality criteria. Indeed, for a specific type of meat, it is necessary to construct at least 100 graphs (number of samples) of the studied three samples with the signs NOR, PSE and DFD, in order to subsequently correctly apply the methods of mathematical statistics (correlation, covariance, regression, and others) and classify the meat into three featured. It should be noted that during a long measurement procedure, the time drift due to the constant dynamics of the autolysis process reaches sufficiently large values and reduces the reliability of such a classification.

The closest in technical essence and the achieved effect to the claimed method (prototype) is a method for assessing freshness of beef [Preliminary results of assessing freshness of beef by impedancemetry / A.F. Aleinikov, B.C. Glyanenko, I.G. Palchikova, Yu.V. Chugui // Information technologies, systems and devices in the agro-industrial complex: materials of the international scientific-practical conference "AGROINFO-2012" - Novosibirsk, 2012. - Part 2. - S.124-128].

Коэффициент КДП - коэффициент дисперсии поляризации заимствован из основ теории оценки функционального состояния человека, разработанной Б.Н. Тарусовым [Алейников А.Ф., Осенний А.С. Оценка интегрального функционального состояния организма по показателям электрической поляризуемости ткани: метод. реком. - Новосибирск, 1993. - 40 с.].The method includes the selection and preparation of the test and control samples of beef meat; placing them in a differential cell with electrodes in order to eliminate polarization phenomena at the electrode-tissue interface, preliminary obtaining three monotonically decreasing functional dependences of the module of the total electrical resistance (impedance) of meat from a frequency in the range from 1 kHz to 1 MHz for samples with NOR signs, PSE and DFD; arbitrary selection from the dependence of a number of two fixed frequencies that differ in size by at least two orders of magnitude over the entire range of this dependence; measuring the impedance of a sample at two selected frequencies and determining quality indicators from the calculated ratios of the “low” frequency to the “high” frequency $$\frac{\mathrm{one}}{\mathrm{TO}DP}=\frac{Z_{f_{\mathrm{at}}}}{Z_{f_n}}.$$

The KDP coefficient — the polarization dispersion coefficient — is borrowed from the foundations of the theory of assessing the functional state of a person developed by B.N. Tarusov [Aleinikov AF, Autumn A.S. Assessment of the integral functional state of an organism according to indicators of tissue electric polarizability: method. Recom. - Novosibirsk, 1993. - 40 p.].

However, this method cannot produce a reliable classification according to the indicated signs of meat quality indicators and only culls the stale product with pronounced signs of PSE. In addition, the result of evaluating the freshness of meat depends on the location of its fibers in the test sample. The method is quite time-consuming, since it requires multiple repetition of impedance measurements at two frequencies in the entire frequency range and calculation of the dimensionless coefficient $$\frac{\mathrm{one}}{\mathrm{TO}DP}.$$

The objective of the present invention is to develop a new method for determining the quality of meat and raw meat, suitable for the identification of the test meat sample by its characteristics.

The technical result of the invention is an express and informative method that allows classification of meat according to its quality.

The objective of the invention is solved in that, as in the known prototype method, samples of the test sample are prepared, monotonically decreasing functional dependences of meat impedance on frequency in the frequency range for meat samples with signs of NOR, DFD and PSE are obtained, the first and the second frequency, measure the impedance of the sample at two selected frequencies and determine the quality indicators in relation to the values of the impedance.

,New in the proposed method is that the choice of the first and second fixed measurement frequencies is carried out by determining the total intervals of functional dependencies with pronounced dynamic changes in impedance depending on the frequency, provided that at least at one of the specified intervals the dependence does not satisfy the monotonicity of the function, which characterizes the course of reactions in violation of redox processes, and the quality of meat is judged by the formula: $$k=\frac{Z{f}_{\mathrm{one}P}+Z{f}_{\mathrm{one}\mathrm{at}}}{Z{f}_{2P}+Z{f}_{2\mathrm{at}}}$$

,

where k is the dimensionless coefficient;

Zf _1P - impedance meat sample grain short, measured at the first frequency f _1;

Zf _1c - impedance meat sample with longitudinal fibers, measured at the first frequency f _1;

Zf _2p - impedance of a meat sample with a transverse fiber arrangement, measured at the second frequency f ₂ ;

Zf _1c - impedance meat sample with longitudinal fibers, measured at the second frequency f ₂

In this case, the first frequency is selected from the range from 27 to 32 kHz, which characterizes the process of destruction of cell membranes and the development of oxidative processes that accelerate further degradation of cell cultures, which manifests itself in a harmonic fluctuation of the impedance of the test sample with increasing amplitude depending on the frequency. The second frequency is selected from the range from 115 to 118 kHz, which characterizes the intensity of glycolytic transformations during autolysis of muscle tissue, which is manifested in the dynamics of changes in the impedance of the test sample depending on the frequency, and the second frequency differs in size from the first frequency by no more than 4 times. At the same time, the meat belongs to the PSE quality group with a dimensionless coefficient k≤1.3; qualitative group DFD - with a value of k = 1.4 ÷ 1.8; and to the qualitative group NOR - with a value of k≥1.9.

The method is illustrated by drawings.

Figure 1 is a structural diagram of a research facility; figure 2 - appearance of the cell; figure 3 - appearance of the installation; figure 4 - dependence of the impedance of the meat sample with the properties of PSE and the longitudinal arrangement of the fibers from the frequency; figure 5 - dependence of the impedance of the meat sample with the properties of NOR and the longitudinal arrangement of the fibers from the frequency; 6 is a dependence of the impedance of a meat sample with DFD properties and a longitudinal arrangement of fibers on frequency; Fig.7 - the dependence of the impedance of the meat sample with the properties of PSE and the transverse location of the fibers from frequency; Fig - dependence of the impedance of a meat sample with the properties of NOR and the transverse location of the fibers from frequency; Fig.9 - the dependence of the impedance on the frequency of the meat sample with the properties of DFD and transverse fibers.

To confirm the reliability of the proposed method, samples of beef meat were taken with the signs of NOR, PSE and DFD.

Samples for research were selected in accordance with GOST 7269-79 “Meat. Sampling methods and organoleptic methods for determining freshness. " Meat with signs of NOR (normal) PSE (pale, soft, watery) and DFD (dark, hard, dry) were selected from beef carcasses. The prepared samples were determined by pH according to GOST R 51478-99 "Meat and meat products, the method of determining the concentration of hydrogen ions (pH)" using a digital pH meter "Anion". In meat with signs of PSE, the concentration of hydrogen ions was in the range pH = 5.0–5.5; with signs of DFD - pH = 6.6 ÷ 7.0; with signs of NOR - pH = 6.0 ÷ 7.2. The linear dimensions of the meat samples were selected based on the size of the used ditches (90 × 70 × 10 mm) and controlled using a 0–300 mm metal ruler (GOST 427-75 Measuring metal rulers. Technical conditions). Samples of meat for research were prepared with both transverse and longitudinal orientation of the fibers. In order to reduce additional impedance errors of the samples, control was carried out over the temperature and relative humidity in the room using an IVA-6A thermohygrometer.

To ensure objectivity of proof of the advantages of the proposed method during its implementation, we used an experimental research installation of the prototype method, the structural diagram of which is presented in figure 1.

The main measuring device of the installation is the immitance meter MNIIIPI E7-20 - 1, which allows measuring resistance R, capacitance C, inductance L and other electrical parameters using a four-point bridge circuit at frequencies of 25 Hz - 1 MHz. The device is designed to measure the parameters of objects represented by a parallel or sequential two-element equivalent circuit at sinusoidal voltage.

The cuvette 2 (see figure 2) is made two-section, each section has current and potential electrodes. A meat sample is placed in one section, and another auxiliary sample prepared on the basis of physiological saline and halogen is placed in another. A sinusoidal signal of the selected frequency is supplied to the current electrodes from the immitance meter 1, and an output signal is taken from the potential electrodes that carries information about the value of the measured impedance difference of the meat sample and the auxiliary sample.

The cuvette 2 is cooled in a refrigerator box 3 (MTN-35V), the temperature is controlled by a thermometer 4 (ЕТР-104, measurement error ± 1.5%).

Based on the protocol used to control the immitance meter, a specialized program E7-20.exe was developed for communication with computer 5 via the RS232 serial port (com is a PC port), semi-automatic measurement of the selected parameter (R, L, C, Z) and recording of measurement results in file for processing by Microsoft Office Excel and plotting the graphs obtained with the results of measurements with interpretation of the spaces between them using the least squares method. The appearance of the installation of impedance spectroscopy is shown in figure 3.

On this installation was set control experience the implementation of the prototype method. Two measurement frequencies were chosen (the “low” frequency of 1 kHz and the “high” frequency of 100 kHz) and the quality of the meat of the samples was determined by the totality of the methods of the prototype method.

The results of determining the qualitative characteristics of the samples are listed in table 1.

From table 1 it is seen that the prototype method does not allow to reliably distinguish meat with a sign of NOR from meat with a sign of DFD. In addition, the boundaries of such a classification according to NOR, PSE, and DFD are too close to each other. As a result of this, due to various influences in the process of measuring the impedance, especially at high frequencies, such as the temporary drift of the resistance of the electrode-sample interface, the temporary and spatial change in the capacitance of the connecting wires, the longitudinal and transverse electromagnetic interference induced on them, etc. will cause additional measurement errors, and the classification boundaries may merge.

Table 1 The results of the measurement of the impedance "low" Z _fv = 1 kHz, and "high" Z _fn = 100 kHz frequencies and the calculation of the dimensionless coefficient 1 / KDP (prototype) No. p / p; sign Raw material sample; fiber arrangement Impedance, Ohm

$$\mathrm{one}/\mathrm{TO}DP=\frac{Z_{f\mathrm{at}}}{Z_{fn}}$$

$$Z_{f_n}$$

$$Z_{f_{\mathrm{at}}}$$

1) NOR transverse 375.0 116.5 0.3 2) NOR longitudinal 277.5 143.0 0.5 3) DFD transverse 287.5 95.6 0.3 4) DFD longitudinal 244.9 173.7 0.7 8) PSE transverse 48.9 43.9 0.9 9) PSE longitudinal 54.7 43.5 0.8

To implement the proposed method, the obtained functional dependences of the impedance for the NOR, PSE, and DFD signs were analyzed in order to identify dependency intervals that did not satisfy the monotonicity of the function with pronounced dynamic changes in impedance that characterize the course of reactions in samples with impaired autolysis.

Over the entire frequency range from 1 kHz to 1 MHz, two intervals have been identified that satisfy the conditions.

The first frequency interval f _1i covers the frequency range from 27 to 32 kHz for meat with PSE properties (see figure 4).

In this case, a violation of the redox processes of meat with the PSE sign, associated with the pathology of the animal, caused a fluctuation in the conductivity of the sample in this frequency range. These fluctuations are caused by the processes of tissue degradation of the test sample, in which the size of the intercellular spaces usually decreases, and their resistance to the current of charged particles increases significantly [Aleinikov AF, Osenny AS Assessment of the integral functional state of an organism according to indicators of tissue electric polarizability: method. Recom. - Novosibirsk, 1993. - 40 p.]. Indeed, it is known that destruction of cell membranes occurs very quickly in PSE meat. And this causes the development of oxidative processes in lipids, which avalanche-like accelerate further degradation of cellular structures [Lisitsyn AB, Lipatov NN, Kudryashov LS and others. Theory and practice of meat processing. - 2nd ed. - M.: Editorial Service, 2008. - 308 p.].

In meat, with the properties of NOR, such changes do not occur, and the course of autolysis is classical (Fig. 5).

Oxidative processes of low intensity are also observed in DFD meat (Fig. 6), but because of its high pH and water-binding ability, avalanche-like degradation of cellular structures does not occur.

The second frequency range f _2i covers the frequency range from 115 to 118 kHz for meat with PSE properties (see Fig.7).

In the region of this interval, the dependence has a pronounced convexity in the direction of increasing impedance. The observed increase in conductivity in this frequency range is associated with the breakdown of adenosine triphosphoric acid (ATP) and glycogen.

Indeed, the features of autolysis processes in PSE and DFD meat are considered on the basis of ideas about the rate of glycolysis and the nature of proteolysis in muscle tissue at the cellular level. In many cases, in meat with signs of PSE, the process of glycogen breakdown and ATP breakdown occurs very quickly when the content of lactic acid rises sharply (one hour after slaughter). It is accelerated glycolysis in animal tissues after slaughter that makes meat exudative and pale.

In some cases, the signs of PSE can develop at a normal glycolysis rate [Lisitsyn AB, Lipatov NN, Kudryashov LS and others. Theory and practice of meat processing. - 2nd ed. - M.: Editorial Service, 2008. - 308 p.].

ATP cleavage occurs according to the scheme: ATP + H ₂ O → ADP + H ₃ PO ₄ ,

where ADP is adenosine diphosphate;

H ₃ PO ₄ - phosphoric acid.

Since part of the immobilized water in the meat sample is consumed during this reaction, the electrical conductivity increases slightly, which reflects the convexity of the dependence and the size between the inflection point of the convexity and the inclined asymptote of the dependence shown in Fig. 7.

In meat with NOR properties, as in PSE meat, there is a sufficient amount of glycogen, but the process of autolysis in it goes in the classical way - the decomposition of glycogen proceeding by "phosphorolysis" slows down for several days due to the accumulation of lactic acid and the dependence given on Fig, is monotonously decreasing in nature.

A similar dependence in this frequency range was obtained for DFD meat (Fig.9). The bulge in this dependence is less pronounced than in the dependence shown in Fig. 8, for meat with NOR properties.

This is explained by the fact that in meat with DFD properties there is an insignificant amount of glycogen after slaughter, the main glycogen reserves are used up before slaughter, lactic acid does not form, the meat pH remains at the same level for several days and therefore the meat acquires a dense texture and dark color [ Lisitsyn A.B., Lipatov N.N., Kudryashov L.S. and others. Theory and practice of meat processing. - 2nd ed. - M.: Editorial Service, 2008. - 308 p.].

Further, at frequencies f ₁₁ , f ₁₂ , f ₁₃ , f ₁₄ , f ₁₅ , f _{16 of the} first interval Δf ₁ , and frequencies f ₂₁ , f ₂₂ , f ₂₃ , f ₂₄ , f _{25 of the} second interval Δf ₂ , the impedance values were measured (Zf and Zf _{1H 2c)} meat samples with signs NOR, PSE and DFD (Table 2, 3).

table 2 Measured impedance values Zf _{1 of} meat in the frequency range of the interval Δf _1i No. p / p; sign Raw material sample; fiber arrangement Frequency f _1i , kHz f ₁₁ = 27 f ₁₂ = 28 f ₁₃ = 29 f ₁₄ = 30 f ₁₅ = 31 f ₁₆ = 32 Impedance Module, Ohm 1) NOR cross, Zf _1P 232.7 231.6 230.9 229.1 227.7 226.9 2) NOR longitudinal, Zf _1c 232.6 232.3 231.8 231.3 230.7 230,2 3) NOR Zf Zf _1P + _1c 465.3 463.9 462.7 460.4 458.4 457.1 4) DFD transverse, Zf _1c 162.2 161.7 161.2 160.7 160.1 159.8 5) DFD longitudinal, Zf _1c 241.5 241.2 241.0 240.8 240.7 240.5 5) DFD Zf Zf _1P + _1c 403.7 402.9 402.2 401.5 400.8 400.3 8) PSE cross, Zf _1P 44.6 44.7 44.6 44.6 44.7 44.6 9) PSE longitudinal, Zf _1c 54.5 54,4 54,4 54.5 54.5 54.6 9) PSE Zf Zf _1P + _1c 99.1 99.1 99.0 99.1 99,2 99,2

Table 3 Measured impedance values of meat Zf ₂ in the frequency range of the interval Δf _2i No. p / p; sign Raw material sample; fiber arrangement Frequency f, kHz f ₂₁ = 114 f ₂₂ = 115 f ₂₃ = 116 f ₂₄ = 117 f ₂₅ = 118 Impedance module Z, Ohm 1) NOR transverse, Zf _2p 108,2 107.4 100.6 106,4 105,2 2) NOR longitudinal, Zf _2v 131.9 131.1 130.1 129.9 128.5 3) NOR Zf _2p + Zf _2c 240.1 239.1 230.9 236.3 233.7 4) DFD transverse, Zf _2p 89.8 89.3 88.6 88.4 87.6 5) DFD longitudinal, Zf _2p 165.2 164.4 163.4 162.7 161.8 6) DFD Zf _2p + Zf _2c 255.0 253.7 252.0 251.1 249.4 7) PSE transverse, Zf _2p 43.31 43.16 43.24 43.27 43.18 8) PSE longitudinal, Zf _2p 53.07 53.02 52.94 52.84 52.88 9) PSE Zf _2p + Zf _2c 96.38 96.26 96.18 96.11 96.06

для возможных комбинаций частот интервалов Δf₁ и Δf₂ (табл.4-8).Then, the values of the dimensionless coefficient were calculated $$k_i=\frac{Z{f}_{\mathrm{one}i}}{Z{f}_{2i}}$$

for possible combinations of the frequencies of the intervals Δf ₁ and Δf ₂ (table 4-8).

Table 4 The values of the coefficient k _i equal to the ratio of the impedance measured at frequencies f ₁₁ , f ₁₂ , f ₁₃ , f ₁₄ , f ₁₅ , f _{16 of the} interval Δf ₁ to the impedance measured at a frequency f _{21 of the} interval Δf ₂ Sign

Odds $$\frac{Z\Delta f_{\mathrm{one}}}{Z\Delta f_2}=k_i$$

$$\frac{Z{f}_{\mathrm{eleven}}}{Z{f}_{21}}$$

$$\frac{Z{f}_{12}}{Z{f}_{21}}$$

$$\frac{Z{f}_{13}}{Z{f}_{21}}$$

$$\frac{Z{f}_{\mathrm{fourteen}}}{Z{f}_{21}}$$

$$\frac{Z{f}_{\mathrm{fifteen}}}{Z{f}_{21}}$$

$$\frac{Z{f}_{16}}{Z{f}_{21}}$$

Δk _i Numerical value Nor 1.94 1.93 1.93 1.92 1.91 1.91 1.91 ÷ 1.94 Dfd 1,6 1,6 1,58 1,57 1,57 1,57 1,5 ÷ 1,60 PSE 1,03 1,03 1,03 1,03 1,03 1,03 1,03

Table 5 The values of the coefficient k _i equal to the ratio of the impedance measured at frequencies f ₁₁ , f ₁₂ , f ₁₃ , f ₁₄ , f ₁₅ , f _{16 of the} interval Δf ₁ to the impedance measured at a frequency f _{22 of the} interval Δf ₂ Sign

Odds $$\frac{Z\Delta f_{\mathrm{one}}}{Z\Delta f_2}=k_i$$

$$\frac{Z{f}_{\mathrm{eleven}}}{Z{f}_{22}}$$

$$\frac{Z{f}_{12}}{Z{f}_{22}}$$

$$\frac{Z{f}_{13}}{Z{f}_{22}}$$

$$\frac{Z{f}_{\mathrm{fourteen}}}{Z{f}_{22}}$$

$$\frac{Z{f}_{\mathrm{fifteen}}}{Z{f}_{22}}$$

$$\frac{Z{f}_{16}}{Z{f}_{22}}$$

Δk _i Numerical value Nor 1.95 1.94 1.94 1.93 1.92 1.91 1.91 ÷ 1.95 Dfd 1,59 1,59 1,59 1,58 1,58 1,58 1.58 ÷ 1.59 PSE 1,03 1,03 1,03 1,03 1,03 1,03 1,03

Table 6 The values of the coefficient k _i equal to the ratio of the impedance measured at frequencies f ₁₁ , f ₁₂ , f ₁₃ , f ₁₄ , f ₁₅ , f _{16 of the} interval Δf ₁ to the impedance measured at a frequency f _{23 of the} interval Δf ₂ Sign

Odds $$\frac{Z\Delta f_{\mathrm{one}}}{Z\Delta f_2}=k_i$$

$$\frac{Z{f}_{\mathrm{eleven}}}{Z{f}_{23}}$$

$$\frac{Z{f}_{12}}{Z{f}_{23}}$$

$$\frac{Z{f}_{13}}{Z{f}_{23}}$$

$$\frac{Z{f}_{\mathrm{fourteen}}}{Z{f}_{23}}$$

$$\frac{Z{f}_{\mathrm{fifteen}}}{Z{f}_{23}}$$

$$\frac{Z{f}_{16}}{Z{f}_{23}}$$

Δk _i Numerical value Nor 2.02 2.02 2.00 1.99 1.99 1.98 1.98 ÷ 2.02 Dfd 1,60 1,60 1,60 1,59 1,59 1,59 1,59 ÷ 1,60 PSE 1,03 1,03 1,03 1,03 1,03 1,03 1,03

Table 7 The values of the coefficient k _i equal to the ratio of the impedance measured at frequencies f ₁₁ , f ₁₂ , f ₁₃ , f ₁₄ , f ₁₅ , f _{16 of the} interval Δf ₁ to the impedance measured at a frequency f _{24 of the} interval Δf ₂ Sign

Odds $$\frac{Z\Delta f_{\mathrm{one}}}{Z\Delta f_2}=k_i$$

$$\frac{Z{f}_{\mathrm{eleven}}}{Z{f}_{24}}$$

$$\frac{Z{f}_{12}}{Z{f}_{24}}$$

$$\frac{Z{f}_{13}}{Z{f}_{24}}$$

$$\frac{Z{f}_{\mathrm{fourteen}}}{Z{f}_{24}}$$

$$\frac{Z{f}_{\mathrm{fifteen}}}{Z{f}_{24}}$$

$$\frac{Z{f}_{16}}{Z{f}_{24}}$$

Δk _i Numerical value Nor 1.97 1.96 1.96 1.95 1.94 1.93 1.93 ÷ 1.97 Dfd 1,61 1,60 1,60 1,60 1,60 1,59 1,59 ÷ 1,60 PSE 1,03 1,03 1,03 1,03 1,03 1,03 1,03

Table 8 The values of the coefficient k _i equal to the ratio of the impedance measured at frequencies f ₁₁ , f ₁₂ , f ₁₃ , f ₁₄ , f ₁₅ , f _{16 of the} interval Δf ₁ to the impedance measured at a frequency f _{25 of the} interval Δf ₂ Sign

Odds $$\frac{Z\Delta f_{\mathrm{one}}}{Z\Delta f_2}=k_i$$

$$\frac{Z{f}_{\mathrm{eleven}}}{Z{f}_{25}}$$

$$\frac{Z{f}_{12}}{Z{f}_{25}}$$

$$\frac{Z{f}_{13}}{Z{f}_{25}}$$

$$\frac{Z{f}_{\mathrm{fourteen}}}{Z{f}_{25}}$$

$$\frac{Z{f}_{\mathrm{fifteen}}}{Z{f}_{25}}$$

$$\frac{Z{f}_{16}}{Z{f}_{25}}$$

Δk _i Nor 1.99 1.99 1.98 1.97 1.96 1.96 1.96 ÷ 1.99 Dfd 1,62 1,62 1,61 1,61 1,61 1,61 1.61 ÷ 1.62 PSE 1,03 1,03 1,03 1,03 1,03 1,03 1,03

Considering that the conductivity of meat samples depends on its structural and mechanical characteristics - density, minced meat was prepared from the same batches of meat with the signs NOR, PSE and DFD, and the impedance was measured at the same installation at frequencies f ₁₁ , f ₁₂ , f ₁₃ , f ₁₄ , f ₁₅ , f _{16 of the} first interval Δf ₁ and at a frequency f _{22 of the} second interval Δf ₂ (due to small deviations of the values Δk _{i of the} dimensionless coefficient k _i, its calculation for other frequencies f ₂₁ , f ₂₃ , f ₂₄ , f ₂₅ the second interval Δf _{2 was} not performed).

The results of the measurements of the minced meat impedance with the signs NOR, PSE and DFD and the calculation of the dimensionless coefficient k _i and its deviations Δk _i are given in Tables 9, 10.

Table 9 The measured values of the impedance Zf ₁ in the frequency range of the interval Δf _1i No. p / p; sign Type of raw meat Frequency f _i , kHz f ₁₁ = 27 f ₁₂ = 28 f ₁₃ = 29 f ₁₄ = 30 f ₁₅ = 31 f ₁₆ = 32 f ₂₂ = 115 Impedance Module, Ohm 1) NOR minced meat 151.6 150.7 150.1 149.2 148.4 147.2 73.3 2) DFD minced meat 152.0 150.5 150.0 149.5 148.9 148.3 86.0 3) PSE minced meat 34.09 34.10 34.07 34.11 34.12 34.12 29.31

Table 10 The values of the coefficient k _i equal to the ratio of the impedance measured at frequencies f ₁₁ , f ₁₂ , f ₁₃ , f ₁₄ , f ₁₅ , f _{16 of the} interval Δf ₁ , to the impedance measured at a frequency f _{22 of the} interval Δf ₂ (stuffing) Sign

Odds $$\frac{Z\Delta f_{\mathrm{one}}}{Z\Delta f_2}=k_i$$

$$\frac{Z{f}_{\mathrm{eleven}}}{Z{f}_{22}}$$

$$\frac{Z{f}_{12}}{Z{f}_{22}}$$

$$\frac{Z{f}_{13}}{Z{f}_{22}}$$

$$\frac{Z{f}_{\mathrm{fourteen}}}{Z{f}_{22}}$$

$$\frac{Z{f}_{\mathrm{fifteen}}}{Z{f}_{22}}$$

$$\frac{Z{f}_{16}}{Z{f}_{22}}$$

Δk _i Numerical value Nor 2.07 2.06 2.05 2.04 2.03 2.01 2.01 ÷ 2.07 Dfd 1.77 1.75 1.74 1.74 1.73 1.72 1.72 ÷ 1.77 PSE 1.16 1.16 1.16 1.16 1.16 1.16 1.16

From the analysis of the measurement results and the calculations of the classification criterion for meat (dimensionless coefficient k _i ) (see Table 2-10), it can be seen that in meat with the NOR sign the dimensionless coefficient has a value k _i ≥1.9; in meat with the sign of DFD - the value of k _i = 1.3 ÷ 1.8; for meat with a PSE sign, the value of k _i ≤1.2.

Thus, in comparison with the prototype, the present invention allows to evaluate the quality and classify beef according to the NOR, PSE and DFD groups, to ensure the reliability of the results, as well as reduce the complexity of the evaluation procedure.

INFORMATION SOURCES

1. Krishtanovich V.I., Kolobov S.V., Yablokov D.I. Consumer properties of meat with deviations in the process of autolysis // Meat industry. - 2005. - No. 1. - S.30-33.

2. Lisitsyn A.B., Lipatov N.N., Kudryashov L.S. and other Theory and practice of meat processing / under total. ed. A.B. Lisitsyna. - 2nd ed. - M.: Editorial Service, 2008 .-- 308 p.

3. A.S. No. 1449904 A1, G01N 33/12, USSR. The way to control the nutritional value of meat / Kudryashov L.S., Bolshakov A.S., Gorshkova L.V. (THE USSR). - 4189766 / 31-13; declared 02/03/1987; publ. 01/07/1989, Bull. No. 1. - 4 p.

4. A.S. No. 1244589 A1, G01N 33/12, USSR. The method of determining the quality of meat / Bugaev N.I., Medvedev V.A., Osipov S.G. (THE USSR). - 3668583 / 28-13; declared 11/23/1983; publ. 07/15/1986, Bull. No. 26. - 2 p.

5. RU patent No. 2092836 A. Method for controlling the quality of meat / Kudryashov L.S., Gurinovich G.V., Potipaeva N.N. - 95106570/13; declared 04/25/1995; publ. 10/10/1997, Bull. No. 20. - 4 p.

6. GOST 8.205-90. State system for ensuring the uniformity of measurements. State verification scheme for measuring instruments for color coordinates and color coordinates.

7. Aleinikov A.F., Palchikova I.G., Obidin Yu.V., Smirnov E.S., Glyanenko B.C., Chuguy Yu.V. Digital video system for determining and analyzing the color characteristics of raw meat // Sib. West S.-kh. Sciences. - 2013. - No. 1. - S.78-88.

8. Installations for assessing the degree of freshness of meat / A.F. Aleinikov, I.G. Palchikova, Yu.V. Obidin, E.S. Smirnov, B.C. Glyanenko, Chugui Yu.V., A.N. Shvydkov // Achievements of science and technology of the agro-industrial complex. - 2013. - 4. - P.74-77.

9. Preliminary results of the assessment of freshness of beef by impedancemetry / A.F. Aleinikov, B.C. Glyanenko, I.G. Palchikova, Yu.V. Chuguy // Information technologies, systems and devices in the agro-industrial complex: materials of the international scientific-practical conference "AGROINFO-2012" (Krasnoobsk, October 10-11, 2012) / Ros. Acad. S.-kh. sciences. Sib. region, department [and others]. - Novosibirsk, 2012 .-- Part 2. - S.124-128.

10. Aleinikov A.F., Autumn A.S. Assessment of the integral functional state of an organism according to indicators of tissue electric polarizability: method. Recom. / Grew. Acad. S.-kh. sciences, Sib. Sep., Sib. N.- and. physical and technical Institute of Agriculture. prob. - Novosibirsk, 1993 .-- 40 p.

Claims (1)

A method for assessing the quality of meat by preparing a sample of the sample; preliminary obtaining three monotonically decreasing functional dependences of the module of the total electrical resistance of meat on frequency in the range from low to high frequencies for meat samples with signs of NOR, DFD and PSE and choosing from the obtained dependences the first and second fixed frequencies; measuring modules of the total electrical resistance of the sample at two selected frequencies and determining quality indicators in relation to the measured values of the modules of full electrical resistance, characterized in that the selection of the first and second fixed frequencies of measurement is carried out by determining the total intervals of functional dependencies with pronounced dynamic changes in the module of total electrical resistance in depending on the frequency, provided that at least one of the defined intervals depends awn not satisfy the conditions monotonicity that characterizes for reactions with impaired redox processes and the quality of meat is judged by the formula

where k is the dimensionless coefficient;
(Z _f1 ) p is the module of the total electrical resistance of the meat sample with a transverse arrangement of fibers, measured at the first frequency f ₁ ;
(Z _f1 ) in - module of the total electrical resistance of the meat sample with a longitudinal arrangement of fibers, measured at the first frequency f ₁ ;
(Z _f2 ) p is the module of the total electrical resistance of the meat sample with a transverse arrangement of fibers, measured at the second frequency f ₂ ;
(Z _f2 ) in - the module of the total electrical resistance of the meat sample with a longitudinal arrangement of fibers, measured at the second frequency f ₂ ,
the first frequency is selected from the range from 27 to 32 kHz, which characterizes the process of destruction of cell membranes and the development of oxidative processes that accelerate the further degradation of cell cultures, which manifests itself in a harmonic fluctuation of the absolute values of the electrical resistivity of the test sample with increasing amplitude depending on the frequency, and the second frequency is from the range from 115 to 118 kHz, which characterizes the intensity of glycolytic transformations in the process of autolysis of muscle tissue, which manifests itself change in the dynamics of the values of the absolute electric resistance modules of the test sample depending on the frequency, and the second frequency differs in size from the first frequency by no more than 4 times,
at the same time, with the value of the dimensionless coefficient k≤1.3, the meat belongs to the quality group PSE, with the value k = 1.4 ÷ 4.8 - to the quality group DFD, and with the value k≥1.9 - to the quality group NOR.

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