Optics: measuring and testing – Of light reflection
Patent
1999-07-08
2000-09-12
Kim, Robert H.
Optics: measuring and testing
Of light reflection
356328, 25033911, 2503418, G01N 2155
Patent
active
061185426
DESCRIPTION:
BRIEF SUMMARY
The present invention relates to a method and an apparatus for the determination of a quality property of a piece of meat.
Efforts to reduce the fat percentage and increase the muscular mass in pigs may on occasion alter the other meat properties to varying degrees and extents. In particular, the appearance of the fresh cuts is highly important for meat processing companies and may also be of significant importance in the consumers' choice of retail cuts. A deviation in colour of the muscles in a meat cut is seen as less positive. The same is true of colour differences between different cuts or between the muscles in a cut.
The ability of the muscles to hold neat juice is also of significant importance for an impression of quality. If much of the meat juice has migrated to the surface of the cut, the meat looks and feels soft and mushy. The cut may even have a slimy appearance, similar to that produced by bacteria. Poorer ability to hold meat juice also means that the carcass is subject to high drip loss during and after chilling, and that the meat suffers further weight loss during commercial processing. For the consumer, the reduction in quality is marked by visible water on the surface of packed meat or large amounts of blood-like fluid in the base of the pack.
Measuring equipment and methods for determining the juice holding capacity of muscles are known, see especially DK 163.382 C (Slagteriernes Forskningsinstitut). An optical probe is inserted into the muscle and the reflection of the meat adjacent a window in the probe side is measured. Juice holding capacity is determined from a series of measurements carried out while the probe is moved within the muscle. The method requires measurement to be carried out on carcasses which has been chilled for a lengthy period, e.g. 24 hours in chilling room, so that the meat has undergone the biochemical processes associated with the conversion of the living tissue to edible meat. The method cannot be used to determine juice holding capacity on carcasses warm from slaughter.
If the occurrence of muscles of pig meat with reduced quality is to be controlled more effectively than at present, it is important, however, that carcasses with reduced juice holding capacity are detected shortly after slaughter, in order for the information to be passed on immediately so that production can be adjusted accordingly.
It is the objective of the invention to provide a measuring method for detecting the juice holding capacity of meat a short time after slaughter, before the slaughter carcasses are sent to the chilling room.
This objective is achieved in the method according to the invention, which is characterised in that piece of meat while the muscle is undergoing the conversion process from living tissue in a newly slaughtered animal to cooled edible meat, in several, different wavelengths or wavelength bands, measurement series, while the conversion process in the muscle is proceeding, wavelengths, algorithm which expresses the quality property on the basis of changes between the data of the measurement series, and
By means of the present method, it has proved possible to predict drip loss in loin muscles within 45 minutes after bleeding of the carcass.
The measurements are preferably carried out on-line on a slaughter line on a carcass before it is sent to a chilling room, preferably 0.5 to 2 hours after slaughter.
The series of light reflection measurements are preferably carried out at intervals of between 10 and 300 seconds.
The period of time between the first and last series of reflection measurements is preferably between 1 and 20 minutes.
Measurements are preferably carried out in the near-infrared range from 900 to 1800 nm.
Measurements are preferably carried out in at least two wave lengths or wavelength bands, especially in 4-20 wavelengths or wavelength bands.
An algorithm is preferably used which expresses the juice holding capacity of the piece of meat.
The term piece of meat shall in the present description refer preferably to a slaughter carcass, e.g. a pig
REFERENCES:
patent: 5239180 (1993-08-01), Clarke
Andersen Jan Rud
Borggaard Claus
Forrest John C.
Rasmussen Allan J.
Kim Robert H.
Merlino Amanda
Purdue Research Foundation
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