吉林大学学报(工学版) ›› 2010, Vol. 40 ›› Issue (02): 491-0495.

• paper • Previous Articles     Next Articles

Relationship between pressure characteristic curve and freshness of chicken

TONG Yue-ying 1,2,CHEN Dong-hui 1,2,SHI Zhi-biao3,TONG Jin 1,2   

  1. 1.Key Laboratory of Bionic Engineering, Ministry of Education| Jilin University, Changchun 130022, China|2.College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China|3.School of Energy Resources and Mechanical Engineering, Northeast Dianli University, Jilin 132012,China
  • Received:2008-12-11 Online:2010-03-01 Published:2010-03-01

PDF (PC)

761

Abstract:

The pressure characteristic curves of chicken were measured using a microtensile testing machine. The relationship between meat elasticity and meat freshness, as well as the relationship between the parameters in the pressure characteristic curve and the meat flexibility and freshness were analyzed. Results indicate that, several mechanical parameters in the meat pressure characteristic curve can reflect its freshness. This method changes the qualitative meat elastic test to quantitative test. It provides a technical reference for widespread application of biological tactile detecting technology for meat freshness evaluation.

Key words: tactile biomimetic, chicken, pressure characteristic curve, flexibility, freshness

CLC Number: 

  • TS251.1
[1] ZHAO Yun-peng, YU Tian-lai, JIAO Yu-bo, GONG Ya-feng, SONG Gang. Damage identification method and factor evaluation for irregular-shaped bridge [J]. 吉林大学学报(工学版), 2016, 46(6): 1858-1866.
[2] CHEN Jian, GE Lian-zheng, LI Rui-feng. Design of robust controller for robot flexible joint with friction characteristic [J]. 吉林大学学报(工学版), 2015, 45(6): 1906-1912.
[3] CHANG Zhi-yong, CHEN Dong-hui, ZHANG Ling, TONG Yue-ying, WENG Xiao-hui, TONG Jin. Method of chicken freshness detection based on multi-sensor fusion [J]. 吉林大学学报(工学版), 2013, 43(增刊1): 493-496.
[4] ZHOU Ya-jun, LI Jun-xia, WANG Ya-nan, LIU Yan-ju, WANG Shu-jie. Study on the processing characteristics of restructured pork and chicken [J]. 吉林大学学报(工学版), 2012, 42(增刊1): 454-457.
[5] CHANG Zhi-yong, CHEN Dong-hui, TONG Jin, TONG Yue-ying, XIE Jun. Human olfactory feature based bionic electronic nose technology for pork freshness detection [J]. 吉林大学学报(工学版), 2012, 42(增刊1): 131-134.
[6] ZHOU Ya-jun, LI Fang, SU Dan, ZHANG Ning, XU Hui-qin. Technics optimization and texture characteristic of fruit and vegetable restructured beef production [J]. 吉林大学学报(工学版), 2011, 41(增刊2): 338-343.
[7] CHANG Zhi-yong, CHEN Dong-hui, MEN Hai-tao, TONG Jin, XIE Jun. Electronic nose in chicken freshness detection based on cone-shaped gas chamber bionic technology [J]. 吉林大学学报(工学版), 2011, 41(增刊2): 334-337.
[8] WANG Shu-Jie, ZHOU Ya-Jun, LV Chen-Yan, FU Tian-Yu, HE Rui-Hua, YUAN Min. Craft optimization and analysis of property of fruit and vegetable compound fermented sausages [J]. 吉林大学学报(工学版), 2010, 40(增刊): 410-0415.
[9] Sun Yong-hai，Sun Zhong-lei，Li Yu . Meat artificial olfactory system based on composite GARBF network [J]. 吉林大学学报(工学版), 2007, 37(05): 1209-1213.
[10] Zhou Xuesong, Zhao Mouming, Ma Zhongsu. Composition and Scavenging Activity on DPPH of Chicken Protein Hydrolysates [J]. 吉林大学学报(工学版), 2006, 36(01): 128-0132.
[11] SUN Yong-hai, XIANYU Jian-chuan, SONG Yan-ling. Appraising methods of freshness of chilled beef [J]. 吉林大学学报(工学版), 2003, (4): 113-116.
[12] YANG Xiao-dong, REN Lu-quan. Analysis of Deformation Mechanism of the Creature Flexibility, Elastic and Plastic Models [J]. 吉林大学学报(工学版), 2002, (4): 78-80.
[13] YANG Xiao-dong, REN Lu-quan. A Model Experimental Study on Anti-adhesion Effect between Dump Truck and Soil by PET Lining [J]. 吉林大学学报(工学版), 2001, (1): 79-81.
Viewed
Full text


Abstract

Cited
  Shared   
  Discussed   
No Suggested Reading articles found!
Copyright © Journal of Jilin University(Engineering and Technology Edition), All Rights Reserved.
Tel: +86-431-85095297　Fax: +86-431-85094074　E-mail: xbgxb@jlu.edu.cn
Powered by Beijing Magtech Co. Ltd