Study on Appraisement Methods for Assaying Freshness of Chilled Beef

Abstract

Abstract: In the paper,the relationship between pH and TVB-N and storing d ay s of chilled beef were studied.Appraisement based on regression equations was d one.Fuzzy appraisement was applied.Freshness of beef was assayed by using pH a ndTVB-N tests. Finally,appraisements based on image process and neural networ k of freshness of beef were investigated.The research shows that pH and TVB-N could be considered as appraising targets.AS pH and TVB-N are used to apprai se freshness of beef,the accuracy is higher than either used alone. By image a nal ysis to appraise freshness of beef,the accuracy is highest.At same time,a com plicated chemical experiment was avoided.The method is rapid and convenien t for appraising freshness of beef.

Key words: freshness, appraisement, image analysis, chilled beef

SUN Yong-Hai, XIAN Yu-Jian-Chuan, LUO Xiao-Pei. Study on Appraisement Methods for Assaying Freshness of Chilled Beef[J]. FOOD SCIENCE, 2003, 24(4): 31-34.

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Study on Appraisement Methods for Assaying Freshness of Chilled Beef

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