Abstract: Relationships between pH and TVB-N and storing date of chilled beef were studied.Appraisement equations based on regression function were carried out where a fuzzy appraisement was applied.Freshness of beef was appraised using pH and TVB-N.Finally,the appraisements on freshness of beef based on image process and neural network were investigated.The research shows that pH and TVB-N values can be considered as appraising targets.As pH and TVB-N are used to appraise freshness of beef,the obtained correctness rate is higher than that when only one of them is utilized.By using image analysis for appraisement on freshness of beef,the obtained correctness rate is not only the highest among the used methods.But a complicated chemical experiment is not necessary.The method is rapid and convenient for appraisal of freshness of beef.

Key words: freshness, appraising method, image analyses, chilled beef